Cuban Tostones: The Perfect Recipe for Crispy Plantain Bliss

At any self-respecting Cuban table, tostones hold a place of honor. These golden discs of green plantain, crispy on the outside and tender within, are far more than a side dish—they’re a symbol of Creole cuisine that has won hearts from Havana to Miami.

The History Behind the Fried Plantain

Plantains arrived in Cuba from the Canary Islands in the 16th century, and Cubans quickly made them a star of their gastronomy. The twice-frying technique—first to cook, then to crisp—likely has African roots, brought by enslaved people who worked the plantations.

The name “tostón” comes from the Spanish verb “tostar” (to toast), though in other Caribbean countries they’re known as patacones or fritos verdes. In Cuba, they’re simply tostones, and every family guards their own secret for making them perfect.

Ingredients

For about 12-16 tostones you’ll need:

• 3 large green plantains
• Vegetable oil for frying (enough to cover 1.5 inches)
• Salt to taste
• 1 cup water with 2 tablespoons salt (for soaking)

For traditional mojo (optional but highly recommended)

• 8 garlic cloves
• ½ cup olive oil
• ¼ cup sour orange juice (or half lime, half orange juice)
• Salt and pepper to taste

The Recipe Step by Step

1. Prepare the Plantains

Cut off both ends of the plantain and make a shallow cut along the length of the peel. Remove the skin (if it’s stubborn, soak in warm water for 5 minutes). Cut into 1.5-inch thick rounds.

2. First Fry

Heat oil over medium heat (about 340°F). Fry the rounds 4-5 minutes per side until lightly golden but still soft. They shouldn’t be crispy yet.

3. Flatten

Remove and place on paper towels. While still hot, flatten them with a tostonera, the bottom of a glass, or a cutting board. Ideal thickness is about ½ inch.

Cuban trick: Briefly dip the flattened tostones in salted water. This makes them crispier and seasons them from within.

4. Second Fry

Raise heat to medium-high (360-375°F). Fry the flattened tostones 2-3 minutes per side until golden and crispy. Drain on paper towels and salt immediately.

The Mojo: The Soul of the Tostón

Crush garlic with salt in a mortar. Heat olive oil until warm but not smoking, pour over the crushed garlic, and add the sour orange juice. The mixture should sizzle. Serve hot over tostones or as a dipping sauce.

Modern Variations

Cuban restaurants in Miami have innovated with tostones in creative ways:

• Stuffed tostones: Made cup-shaped and filled with ropa vieja, picadillo, or seafood
• Tostones al ajillo: Bathed in garlic sauce like shrimp scampi style
• Tostone burger: Using large tostones as “buns” for burgers

At La Carreta in Miami or the legendary Versailles, tostones remain the same as always: crispy, generously salted, and served with that mojo that’s pure bottled nostalgia.

Tips from a Cuban Kitchen

1. Choose very green plantains — If they have yellow spots, they’ll be hard to flatten
2. Don’t rush the first fry — The interior must cook completely
3. Salt while hot — Salt adheres better to hot oil
4. Serve immediately — They lose their crunch within minutes

A Classic That Never Goes Out of Style

Whether accompanying lechón asado on Christmas Eve, served alongside black beans on any Sunday, or simply as a snack with an ice-cold Materva, tostones are Cuba in every bite.

Do you have your own family tostones recipe? Cuban cooking lives in those small variations that each household treasures.