Tostones with Garlic Mojo
Green plantain fried twice until the edges shatter, salted hot and dipped in garlic mojo.
- Prep
- 10 min
- Cook
- 20 min
- Total
- 30 min
- Serves
- 4
- Difficulty
- Easy
- Course
- Side
Ingredients
- Garlic cloves5
- Sour orange juice60 ml
- Olive oil80 ml
- Salt to taste
Preparation
- 1
Peel and cut the plantains into thick rounds.
- 2
Fry at 160°C for 4 minutes until pale gold, then drain.
- 3
Flatten each round and fry again at 190°C until crisp.
- 4
Salt immediately and serve with garlic mashed into oil and sour orange.
Nutrition
Nutrition per serving · Calculated
- calories
- 302 kcal
- protein
- 2 g
- carbs
- 44 g
- fat
- 14 g
- fiber
- 3.2 g
- sugars
- 18 g
- sodium
- 320 mg
Plantain
Caribbean PantryThe everyday starch of the Caribbean table, changing character entirely with ripeness.
- Origin
- Southeast Asia, naturalised across the Caribbean from the 16th century
- Flavour
- Starchy and grassy when green, honeyed and caramel when ripe
- Calories / 100g
- 122 kcal
- Seasonality
- Year-round
The story behind this ingredient
Brought to the Antilles through the Atlantic trade routes, the plantain became the region's most democratic food: fried as tostones, boiled in soups, mashed into mofongo or fufu. Its ripeness is a language of its own — green for salt, yellow for sweet.
This ingredient means something to them
Ricardo Méndez
Cuba · Criollo cooking and mojo
“Sour orange is the first thing I smell when I think of home.”
Meet the chef
Isabela Rosario
Puerto Rico · Mofongo and sofrito
“A plantain tells you exactly what dish it wants to become.”
Meet the chefWant to go further?
You discovered the ingredient. Now learn how to master it.
The Plantain Lab
Green to black: six ripeness stages, six techniques, from tostones to mofongo.
- Sun, 11 Oct 2026, 14:00 · 150 min
- San Juan, Puerto Rico · In person · $60
