Lorem ipsum dolor sit amet, consectetur adipiscing elit. Nullam vel faucibus tellus. Integer odio tortor, dapibus nec est quis, dapibus lacinia erat. Fusce at pharetra lectus, et fermentum lacus. Vivamus eleifend massa arcu, vel aliquam augue feugiat varius. Vivamus faucibus faucibus neque, nec ullamcorper turpis vulputate eget. Fusce dictum lacus dui, at semper mauris luctus non. Ut id turpis sed magna ullamcorper condimentum. Sed et bibendum arcu. Aliquam quam nisi, placerat ac turpis at, blandit condimentum tellus. Nullam orci ante, dapibus sed metus nec, sodales ultrices nunc. Donec auctor quam eu ante pharetra malesuada vel scelerisque sapien. Integer vulputate vitae purus in dapibus. Sandy Perez and John Kernick

(Tostones con Mojo)

You can flatten the tostones between two pieces of plantain skin, but the bottom of a small pan or a flat pot lid will work, too.

Twice-Fried Green Plantains with Garlic Dipping Sauce Twice-Fried Green Plantains with Garlic Dipping Sauce
Green plantains have a mild flavor and pair well the garlicky mojo sauce.
Yield: serves 6

For the Mojo

  • 3-4 cloves garlic, crushed and peeled
  • Salt
  • 3-6 cilantro sprigs, leaves chopped
  • 2-3 culantro leaves, trimmed and chopped (optional)
  • 12 cup extra-virgin olive oil

For the Tostones

  • 3 green plantains
  • Vegetable oil
  • Salt


  1. For the mojo: Put garlic and a generous pinch of salt into a mortar. Crush to a rough paste with the pestle, then add cilantro and culantro (if using) and crush until bruised and fragrant. Add oil while grinding in a circular motion. Adjust seasoning. Set aside.
  2. For the tostones: To remove tough green skin from plantains, trim off both ends with a sharp knife, then make a few slits through skin the length of each plantain. Push your thumb between skin and flesh; pry skin away from flesh. It will come off in pieces, like bark from a tree. Trim off any woody fiber stuck to plantains. Cut plantains into 1″-thick rounds.
  3. Pour oil into a large heavy skillet to a depth of 1″, then heat to 325° on a candy thermometer over medium heat. Fry plantains in two batches until lightly golden and hollow-sounding when tapped, about 3 minutes. Transfer plantains with a slotted spatula to paper towels to drain. Working quickly, press warm tostones with the clean bottom of a small pan or a flat pot lid, flattening them to about half their original thickness.
  4. Return flattened tostones to oil and fry in batches until crisp around edges and deeply golden, about 2 minutes more. Transfer tostones to paper towels to drain and season to taste with salt while still hot. Serve tostones hot with mojo as a dipping sauce.