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tostones?

MaltedMilk Mar 6, 2009 05:09 AM

I fell in love with tostones on a recent trip to Miami. Where can I find them in the Boston area?

  1. StriperGuy Mar 6, 2009 05:24 AM

    Izzy's in central square usually makes good ones.

    1. e
      El Guapo Mar 6, 2009 06:28 AM

      Cafe Latino in Center Plaza, though they don't come with that yummy dipping sauce you get at Izzy's.

      1. b
        bostonbroad Mar 6, 2009 06:38 AM

        El Oriental de Cuba and La Papusa Guanaca in JP both have good ones.

        1. e
          egc Mar 6, 2009 07:19 AM

          Don Ricardo's, a great famil owned place in the South End, has tostones with a great dipping sauce that I haven''t had anywhere else. I think it's garlic/carrot.

          12 Replies
          1. re: egc
            StriperGuy Mar 6, 2009 08:48 AM

            I believe that Don Ricardos is Peruvian/Brazilian. While they may may fried green plantains, South American style fried plantains are different then true, Caribbean style, double-soaked-in-salt-water, smashed flat, double fried tostones which are unique, tasty, and delicious!

            1. re: StriperGuy
              e
              egc Mar 6, 2009 09:43 AM

              You are right, it is South American. My gringo palatte cannot taste the difference, other than the delicious sauce.

              1. re: egc
                StriperGuy Mar 6, 2009 09:52 AM

                The difference is not huge, but given the choice I definitely prefer true tostones.

              2. re: StriperGuy
                Sam Fujisaka Mar 6, 2009 11:02 AM

                Our (Colombian) tostones are double fried, smashed flat. We eat more tostones than people do in Peru or Brazil. Who's to say which version is "true".

                1. re: Sam Fujisaka
                  StriperGuy Mar 6, 2009 11:28 AM

                  Do you call them tostones? If so I stand corrected. I always thought tostones were particularly Caribbean and that elsewhere in South America people cook green platanos fritos, but did not call them tostones.

                  If the Columbian version is actually smashed and double fried then that is as much a toston as I have ever had and I stand corrected.

                  1. re: StriperGuy
                    p
                    PeteStreet Mar 6, 2009 11:38 AM

                    In Costa Rica you find these called "patacones," to confuse things even further, though "tostones" is what I see around here.

                    1. re: StriperGuy
                      Sam Fujisaka Mar 6, 2009 11:53 AM

                      "Tostones" or "patacones" both green plantains peeled under running water then salted, fried, smashed, salted, and fried. Take me out for stripers and I'll make the tostones.

                      1. re: Sam Fujisaka
                        StriperGuy Mar 6, 2009 12:22 PM

                        It's a deal. I fish from shore, but I've got a secret fishing spot that is VERY productive!

                        A little striper frito en escabeche con tostones y habichuelas negras sounds good to me ;-)

                        Fish come back around the end of May.

                        1. re: StriperGuy
                          Sam Fujisaka Mar 6, 2009 01:01 PM

                          Don't know where you are. I've gone out with my cousin who has a 20 footer on the San Joaquin Delta. They live on the water next to the docks in Pitsburgh, California - across the bay from san Francisco. We've also fished the shore at different secret spots. Haven't been back there in a long time.

                          1. re: Sam Fujisaka
                            StriperGuy Mar 6, 2009 01:05 PM

                            I live in Belmont, MA but my secret spot is right on the Gloucester / Rockport Mass. line.

                            VERY productive spot. Many, many keepers caught there.

                            1. re: StriperGuy
                              Sam Fujisaka Mar 6, 2009 01:07 PM

                              Fishing is one of my passions, as are cleaning, preparing, and eating em. Have to get up there to meet you and keg!

                              1. re: Sam Fujisaka
                                StriperGuy Mar 6, 2009 06:35 PM

                                There can be a spring mackeral run in March or April. That's just the teaser till the stripers come in May.

                                Heck shoot me an e-mail and I'll let you know when I hit it: aramsalzman at yahoo dot com...

              3. kobuta Mar 6, 2009 08:11 AM

                I'll 2nd Izzy's in for good tostones. We're actually closer to Kendall than Central - they're a block down from my office.

                1. p
                  powerfulpierre Mar 6, 2009 10:18 AM

                  Don't forget that tostones are very easy to make at home, and there are so many options to explore with different sauces and seasonings

                  5 Replies
                  1. re: powerfulpierre
                    StriperGuy Mar 6, 2009 10:42 AM

                    I find tostones are a decent bit of work... Soak, fry, smash, soak again, fry again...

                    1. re: StriperGuy
                      BarmyFotheringayPhipps Mar 6, 2009 12:27 PM

                      I make tostones at least once a month: it *is* a lot of steps, but none of the steps are particularly onerous, and if the rest of the meal is low-impact (I usually serve them with collards and broiled fish), then it all evens out.

                      1. re: BarmyFotheringayPhipps
                        voodoocheese Mar 6, 2009 12:39 PM

                        I come from a Cuban home- but we never did the soaking part. What does that step do? We usually put some kind of garlicky sauce on them before serving also.

                        1. re: voodoocheese
                          StriperGuy Mar 6, 2009 12:50 PM

                          The Puerto Rican method I learned involved first soaking in very salty water, frying, smashing, soaking in salty water again.

                          It may just be to season them...

                          1. re: StriperGuy
                            BarmyFotheringayPhipps Mar 6, 2009 01:40 PM

                            I only soak after the first fry and smash: the rationale I learned is both that it seasons them and also that it draws some of the starch from the center to the surface, where it forms a kind of crust that gets them browner and therefore tastier.

                            I don't sauce mine: I dust them with a little more salt and a little of Penzey's cajun-style spice mix. Maybe a sprinkle of tabasco vinegar or some hot sauce.

                  2. Mr. Mack Mar 6, 2009 01:50 PM

                    Izzy's sauce is good; make sure you try it if you go there (ask for yellow sauce). I think it has mustard in it but its not too overpowering.

                    Highland Cuisine makes my favorite tostones. They're crispier than Izzy's, and their red sauce is equally as delicious as Izzy's sauce.

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