Tostones Recipes

Tostones are the most boricua daily side there is, green plantain cut into rounds, fried once, smashed with a tostonera (or the bottom of a glass if you don’t have one), and fried again until crispy outside and tender inside. Every cook has their technique: some soak them in salt water with garlic between fries, others sprinkle salt at the end, others serve them with mayo-ketchup.

Don Luis documents 38 tostones variants, the classics with salt, stuffed with meat (tostones rellenos), with cheese, baked (for those who want less fat), and served with different sauces. Every recipe has the exact salt-water method and oil temperature for perfect tostones.