Colombian Patacones (Fried Plantains)

Patacones, or fried green plantains, are a beloved staple in Colombian cuisine, celebrated for their crispy texture and versatility.

Whether served as a snack, side dish, or even a base for more elaborate toppings, these golden discs of fried plantains are as comforting as they are delicious.

Found in homes and street food stalls alike, patacones perfectly capture the essence of Colombian food, simple, satisfying, and deeply tied to the land’s agricultural bounty.

What Are Patacones?

Patacones are slices of unripe green plantains that are fried, flattened, and fried again to achieve their signature crunch. While their preparation might seem straightforward, the results are anything but ordinary.

In Colombia, patacones are more than just a side dish, they’re a cultural touchstone, pairing effortlessly with a variety of flavours.

They can be topped with shredded beef, guacamole, or cheese, served with soups and stews, or enjoyed simply with a sprinkle of salt. Their versatility and satisfying crunch make them a favourite at every meal, from breakfast to late night snacks.

Ingredients and Taste

The star ingredient of patacones is the green plantain, a starchy cousin of the banana that is firm and mild in flavour. To prepare them, the plantains are peeled, sliced into thick rounds, and fried until slightly golden.

After their initial frying, each piece is carefully pressed flat, often with a wooden tool called a tostonera, before being fried again to achieve their crispy, golden perfection.

The taste of patacones is a delicate balance of savoury and earthy, with a hint of sweetness from the plantains. Their crispy exterior gives way to a soft, starchy centre, making them the perfect canvas for a wide range of accompaniments.

A simple sprinkle of sea salt brings out their natural flavour, while dips like garlic sauce or hogao, a traditional Colombian tomato and onion sauce, add layers of richness and spice.

A Taste of History

The origins of patacones are rooted in Colombia’s Afro Caribbean heritage, with similar preparations found across the Caribbean and Latin America.

Plantains, native to Southeast Asia, were introduced to the Americas during the colonial era, becoming a vital crop in tropical regions. Their adaptability and abundance made them a cornerstone of Colombian cooking, particularly in coastal areas where African culinary traditions left a lasting influence.

Over time, patacones transcended their regional origins to become a national favourite. Today, they are enjoyed throughout Colombia, from bustling cities like Bogotá to small coastal towns where seafood topped patacones are a must try specialty.

Their enduring popularity is a testament to the ingenuity of blending simple ingredients with time-honoured techniques.