Patacón is green plantain cut into thick slices, fried, flattened and fried again until golden and crispy. In Colombia it's eaten as a starter or side, with just salt or topped with hogao, guacamole, cheese or meat. In the Caribbean and other countries it's called tostón. At Tequendama you'll find it in Las Rozas and at Moments.
At a glance
| What it is | Green plantain fried twice and flattened |
| Other names | Tostón, in the Caribbean and other countries |
| Eaten with | Hogao, guacamole, cheese, shredded beef or simply salt |
| At Tequendama | Mix de patacones and ceviche de chicharrón, at Las Rozas and Moments |
How it's made
The plantain has to be green, firm and not very sweet. It's cut into slices, fried a first time until it softens, flattened (in Colombia there's even a tool for it, the pataconera) and fried again so it's crispy on the outside. If, instead of being flattened, it's shaped into a cup, it becomes a patacón basket that can be filled.
Tequendama's patacones
- Patacón mix (Las Rozas and Moments): plantain tostones with sour cream, avocado cream and hogao. At Moments you can order a portion of four or by the piece.
- Chicharrón ceviche (Las Rozas and Moments): green plantain baskets with crispy pork belly, onion pickled in lulo juice, homemade guacamole, cilantro and toasted corn.
- As a side with the arroz tequendama and other dishes.
Patacón baskets with guacamole, mango and lulo were what we served at the ProColombia stand at Fruit Attraction.
Frequently asked questions
Are patacón and tostón the same thing?
Yes. It's the same green plantain fried twice; in Colombia it's called patacón and in the Caribbean and other countries, tostón.
Can it be made with ripe plantain?
No: patacón is made with green plantain. Fried ripe plantain is something else, sweet and soft, which in Colombia is called tajada or maduro.
Where to eat patacones in Madrid?
At Tequendama Las Rozas (C/ Escorial, 1) and Tequendama Moments (Av. de Felipe II, 4, Goya), and also for takeaway.
Updated October 7, 2026 · By the Tequendama Team · Next: Colombian empanadas · More from the guide