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Latin American Cuisine: Patacónes con Hogao (Fried Plantains with Tomato-onion Sauce)

Latin Cuisine J. Kenji López-Alt 11 comments

I can't get enough of plantains, which is a good thing because Colombians eat them by the mocilla-ful. Over the course of this series, they'll show up in multiple forms. Black-skinned and sweet, roasted with guava paste and cheese, green-skinned and starchy, boiled into a thick soup, or shaped into cups and filled with ceviche. This week, however, we're talking patacones, which, depending on exactly where you are, are also called tostones. More

Patacones Con Hogao (Colombian-style Fried Plantains with Tomato-onion Sauce)

Serious Eats J. Kenji López-Alt Post a comment

[Photographs: J. Kenji Lopez-Alt] Note: It's not necessary to peel or seed the tomatoes if you don't mind skin and seeds in your finished sauce. About the author: J. Kenji Lopez-Alt is the Chief Creative Officer of Serious Eats where... More

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