HOME > Chowhound > Greater Boston Area >

Discussion

tostones?

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

  1. Click to Upload a photo (10 MB limit)
Delete
  1. Izzy's in central square usually makes good ones.

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

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

        1. 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

            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

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

              1. re: egc

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

              2. re: StriperGuy

                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

                  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

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

                    1. re: StriperGuy

                      "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

                        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

                          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

                            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

                              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

                                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. 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. 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

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

                    1. re: StriperGuy

                      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

                        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

                          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

                            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. 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.