{"id":763,"date":"2026-10-07T08:42:53","date_gmt":"2026-10-07T08:42:53","guid":{"rendered":"https:\/\/tequendama.es\/?p=763"},"modified":"2026-10-07T08:42:53","modified_gmt":"2026-10-07T08:42:53","slug":"patacones","status":"publish","type":"post","link":"https:\/\/tequendama.es\/en\/patacones\/","title":{"rendered":"Patacones: what they are and how to eat them"},"content":{"rendered":"

Patac\u00f3n<\/strong> 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 tost\u00f3n. At Tequendama you'll find it in Las Rozas and at Moments.<\/p>\n\n\n\n

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At a glance<\/h2>\n\n\n\n
What it is<\/td>Green plantain fried twice and flattened<\/td><\/tr>
Other names<\/td>Tost\u00f3n, in the Caribbean and other countries<\/td><\/tr>
Eaten with<\/td>Hogao, guacamole, cheese, shredded beef or simply salt<\/td><\/tr>
At Tequendama<\/td>Mix de patacones and ceviche de chicharr\u00f3n, at Las Rozas and Moments<\/td><\/tr><\/tbody><\/table><\/figure>\n<\/div>\n\n\n\n

How it's made<\/h2>\n\n\n\n

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 patac\u00f3n basket<\/strong> that can be filled.<\/p>\n\n\n\n

Tequendama's patacones<\/h2>\n\n\n\n