Patacones (twice-fried green plantain discs)

Central America and the Caribbean — widely eaten across Costa Rica, Panama, Honduras, and the Caribbean basin; name from patacón (old colonial coin, similar shape)

Patacones (also tostones in the Caribbean and Mexico) are twice-fried green plantain discs — a fundamental cooking technique across Central America and the Caribbean. Green plantains are peeled, cut into 3cm rounds, fried until pale yellow, smashed flat with a tostonera (flat press) or heavy object, then fried again until golden and crisp. Served as a side dish, appetiser, or canape base. The double-fry with the smash in between is the essential technique that creates the characteristic rough-textured, crisp exterior.

Starchy, mildly savoury, slightly earthy — the neutral flavour is designed to carry accompaniments (guacamole, ceviche, beans)