Tostones are eaten all over the Caribbean and Latin America: thick rounds of green plantain fried until soft, flattened into discs, then fried again until crisp outside and tender within. In Puerto Rico they come with mayoketchup, a creamy pink dip.
Tostones are eaten all over the Caribbean and Latin America: thick rounds of green plantain fried until soft, flattened into discs, then fried again until crisp outside and tender within. In Puerto Rico they come with mayoketchup, a creamy pink dip.
Tostones are eaten all over the Caribbean and Latin America: thick rounds of green plantain fried until soft, flattened into discs, then fried again until crisp outside and tender within. In Puerto Rico they come with mayoketchup, a creamy pink dip.
Tostones are eaten all over the Caribbean and Latin America: thick rounds of green plantain fried until soft, flattened into discs, then fried again until crisp outside and tender within. In Puerto Rico they come with mayoketchup, a creamy pink dip.
Tostones are eaten all over the Caribbean and Latin America: thick rounds of green plantain fried until soft, flattened into discs, then fried again until crisp outside and tender within. In Puerto Rico they come with mayoketchup, a creamy pink dip.
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