Cuban Tostones

Cuban tostones are proof that the simplest ingredients often make the most irresistible dishes. Made from green plantains, these golden, twice-fried slices are crispy on the outside, soft inside, and lightly salted for the perfect bite.

They’re a staple across the Caribbean, but in Cuba, they’re often served as a beloved side dish or snack — always crunchy, always satisfying.

Recipe Overview

The magic of tostones lies in their two-step frying method. First, the plantains are fried until just tender. Then, they’re smashed flat and fried again until golden and crisp. The result is a snack that’s hearty, savory, and perfect for dipping.

While delicious on their own, Cubans often enjoy them with a garlicky mojo sauce — a tangy mix of sour orange juice, garlic, and olive oil that takes the flavor to the next level.

Cultural Insight

Historically, plantains have been an important part of Cuban cooking thanks to African and Caribbean influences. They’re versatile — fried, baked, boiled, or sweet when ripe — but tostones are a favorite because they’re quick, affordable, and perfect for sharing.

Whether served alongside rice and beans, as a crunchy appetizer with friends, or as a midnight snack, tostones embody the spirit of Cuban food: simple, generous, and always made with love.

Plantains vs. Bananas: What’s the Difference?

It’s easy to confuse plantains and bananas, especially because the names are sometimes mixed up between the UK and the US. Here’s what you need to know:

Green Plantains

Firm, starchy, and not sweet. These are the ones used for tostones or mariquitas (plantain chips). Think of them more like a potato than a fruit. In the UK and Caribbean shops, you’ll often hear these called “green bananas,” but they are in fact plantains.

Yellow Plantains 

Ripe plantains that have turned yellow (often with black spots). Sweeter, softer, and perfect for frying into maduros (sweet fried plantains).

Green Bananas 

Regular bananas that haven’t ripened yet. They’re smaller and less sweet, but not as starchy as plantains. In Cuban cooking, these are rarely used.

Yellow Bananas (fruit bananas) 

The everyday bananas you peel and eat raw. Sweet, soft, and meant for snacking, smoothies, or baking — not frying.

👉 Rule of thumb: Look for “plantains,” not “bananas.” If you’re shopping in the UK or a Caribbean shop, ask for green banana but know you’re really buying plantain.

Where to Buy Plantains

Plantains are a staple in Cuban and Caribbean cooking, but if you’re in the UK or US, you won’t always find them in the regular fruit aisle next to bananas.

Look instead in:

• Latin American, Caribbean, or African grocery stores – these almost always carry fresh green and ripe plantains.

• Asian supermarkets – many stock plantains along with other tropical produce.

• Large supermarkets – in the US, chains like Walmart, Publix, Kroger, and even Whole Foods often carry them. In the UK, check Tesco, Asda, or Morrisons in the “world foods” or international produce section.

• Online – specialty grocers sometimes sell plantains by the box, which is great if you cook Cuban food often.

Ingredients

For the Tostones

• 2 large green plantains

• 1/3 cup vegetable or sunflower oil

• Salt to taste

For the Garlic Mojo Dipping Sauce (optional)

• 6 cloves garlic mashed to a paste

• 1/2 cup sour orange juice ( a mix of orange, lemon and lime juice)

• 1/3 cup olive oil

• 1/2 teaspoon salt

• Pinch of black pepper

Step-by-Step Instructions

Prepare the plantains

Using a sharp knife, carefully cut the peel of the green plantains lengthwise and remove it. Slice the plantains into chunks about 2 inches thick and set aside.

First fry

In a deep nonstick skillet, heat the oil over medium-high heat. Add the plantain chunks and fry for about 5 minutes, turning to cook on all sides, until lightly golden. Remove and place on paper towels to drain excess oil.

Smash the plantains

Using a plantain press, the bottom of a glass, or a folded paper towel, gently flatten each plantain slice to about 1/2 inch thick.

Second fry

Return the flattened plantains to the hot oil. Fry again for 4–5 minutes, turning halfway through, until golden brown and crispy. Remove and drain on paper towels, then sprinkle with salt while still hot.

Optional mojo dipping sauce

In a small bowl, whisk together garlic paste, sour orange juice (or citrus mix), olive oil, salt, and black pepper until combined. Serve alongside the hot tostones.

Tips & Variations

Choose the right plantains

Make sure they’re firm and green, not yellow or ripe, for the perfect crunch.

Oil temperature

Keep the oil hot but not smoking to get crisp edges without burning.

Serving ideas

Pair tostones with black beans, roast pork, or just enjoy them with mojo sauce as a snack.

Make it ahead

Fry the plantains once, flatten them, and refrigerate. When ready to eat, do the second fry for fresh, hot tostones.

Abuela's Secret Ingredient

"Mi amor (my love), for the best crunch, soak the plantains in salted water for 10 minutes before frying. Secar bien (dry them well) so the oil doesn’t splatter, and you’ll see — they come out extra crispy. That’s how I make sure they never go bland."– Abuela

Serving Suggestions

Serve tostones hot and fresh, sprinkled with salt and dipped in mojo sauce. They’re perfect as an appetizer, a crunchy side dish for rice and beans, or a late-night snack with friends.

Storage & Make-Ahead Notes

Tostones are best eaten immediately, while they’re hot and crispy. If you have leftovers, reheat them in the oven or air fryer to restore their crunch. You can also do the first fry ahead of time, smash them, and refrigerate until ready for the second fry.

Reflection

Cuban tostones are more than a snack — they’re a connection to Cuba’s Afro-Caribbean roots and a reminder that food doesn’t need to be fancy to be unforgettable. Crisp, golden, and full of flavor, they’re the kind of dish that brings people together around the table, sharing stories and laughter.

As Abuela always says, “Lo simple es lo más sabroso” (the simplest things are the tastiest).