Tostones

Tostones(Spanish pronunciation:[tosˈtones], from the Spanish verbtostarwhich means "totoast") are twice-friedplantainslices commonly found inLatin American cuisineandCaribbean cuisine. Most commonly known astostonesinJamaica,Puerto Rico,Mexico,Nicaragua,Cuba,HondurasandVenezuela,fritosinDominican Republic, they are also known astachinosorchatinos(Cuba),bannann peze(Haiti),patacones(inEcuador,Panama,Venezuela,Colombia,Costa RicaandPeru)  and, sometimes,patacón pisaoin Colombia.
Green (unripe) plantains are peeled, sliced lengthwise, diagonally, or widthwise, and thenfriedtwice.The raw slices of plantains are fried for one to sixty minutes on each side until they are golden in color, and removed and patted to remove excesscooking oil. Afterward, they are pounded flat with a hinged utensil made for the task, called atostonera, or less conveniently, with any kitchen utensil with a sufficiently large flat surface—for instance, between two plates. The flattened plantain slices are then fried once again until they are crisp and golden brown.
Tostones are salted and eaten much likepotato chips/crisps orFrench fries/chips. In some regions, it is customary to dip them inmojo(agarlic sauce) orají. InColombiathey are sometimes served withhogaosauceor topped with seasonedshredded beef.InCosta Rica, they are often eaten with a paste-like dip made from black beans. In theDominican Republic, they are commonly served with fresh lime wedges to squeeze over them and salt for sprinkling. InGuatemalaon the Caribbean side, they are usually served as a side dish with fish or any poultry, sprinkled with a little salt. In some countries, they are served topped withcheeseas anappetizeror withshrimpceviche, pulled chicken, or avocado salad.They can also be bought prepared from supermarkets. This dish is found in all varieties ofCaribbean cuisine. InNicaragua, they are typically served with fried cheese and sometimes with refried beans. In Puerto Rico, they are commonly seasoned with garlic salt and eaten withfry sauce, mojo, orpique verde boricua.
Tostones are also a staple of Latin American countries and the Caribbean, includingCuba,Puerto Rico, Dominican Republic,Panama, the north coast ofHonduras, and inHaiti, where they are often served with the traditionalgriot(fried pork) orpikliz, a spicy slaw.
They can also be found inWest African cuisine, where they are referred to as plantain crisps.
Tostones made from unripebreadfruitcalled  tostones de pana are served in Puerto Rico. The same method applies. Unripe breadfruit is cut into chunks, deep-fried, flattened, and then fried again. They are popular throughout the island and are sold frozen pre-made byGoya Foods, Mi Cosecha PR, and Titán products of Puerto Rico.
Tostones rellenos is a traditional Puerto Rican dish of fried plantains or breadfruit shaped into cups and stuffed with various fillings.
A tostonera is a tool used to make tostones, which are flattened, fried plantains. Tostoneras can be made from wood, plastic, or metal and can vary in size. Tostoneras are an essential tool in Latin kitchens and are used to make tostones.
In Honduras, the termtostónmay also refer to the 50-cent coin of the local currency, thelempira. This is also the case in Mexico with 50 cents of a peso.