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Celida's Tostones

Some of my best childhood memories was visiting my momo & popo (grandmother & grandfather) knowing that they were going to have a Cuban feast waiting for us. My momo is the one who inspired & taught me how to cook. She also took the time to show me exactly what she was doing and let me take on some responsibility in the kitchen.

When the family sat down to eat it looked like a level of Mario Kart. Only we were fighting to get the most tostones on our plates! Tostones are one of those foods you can't stop eating - they are that delicious.

If you're not familiar with tostones you can think of them as crunchy french fries, but instead of potato the main ingredient is a green plantain. Tostones are usually served as an appetizer or a side dish, topped with a dash of salt, and have the option to dip in "mojo de ajo" (garlic sauce).



  • Plantain

  • Olive Oil

  • Salt


  1. In a large pan, over medium heat, add olive oil to fill throughout.

  2. Peel your green plantain (view here to learn how to peel). Cut your plantain about 1 inch and add your pieces to the pan.

  3. Keep an eye out on your plantains and flip when they look nice and golden on all sides (usually takes about 5-8 minutes). Once they are a gold color transfer them onto a flat surface. You can use a "tostenera" or you can use any flat kitchen tool to smash down the banana. Very gently/firmly put pressure until the plantain flattens & round. Transfer it back to the pan (you may need to add a bit more olive oil since the bananas tend to soak it in) for an additional 5-10 minutes until it's crispy and gold.

  4. Sprinkle a little salt & enjoy!

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