What Are Tostones? Complete Guide + Cuban Secrets

Q: Are tostones vegan?

Yes, classic tostones only contain green plantain, oil and salt, so they are naturally vegan and gluten-free.

Q: Can tostones be frozen?

Yes, freeze them after the first fry and smashing. When you want to eat them, fry them straight from frozen until golden.

Q: What to serve with tostones?

Tostones go well with rice and black beans, stewed meats like ropa vieja, fried fish, spicy shrimp, or simply with garlic mojo.

📌 Quick summary: what tostones are

Tostones are slices of green plantain fried twice until crispy on the outside and soft on the inside. In Cuba there are two types: the classic flattened toston that serves as a side dish, and the filled toston shaped like a cup to add ropa vieja, picadillo or shrimp. They are the essential accompaniment on any Cuban table.

If you've ever eaten in a Cuban home, you know there's an unmistakable sound: the crunch of a freshly made toston when you bite into it.

Tostones are one of those preparations that seem simple but hide their secrets. Green plantain, hot oil, a bit of salt... and yet, the difference between a mediocre toston and a perfect one is in the details.

In Cuba, tostones are not just a side dish. They are a fundamental part of our culinary identity. They accompany everything from the most everyday lunch to Christmas Eve dinner. And if you come from a Cuban family, you probably have imprinted in your memory the sound of your grandmother smashing the plantains against the table.

What exactly are tostones?

Process of making tostones: sliced green plantain, frying, smashing and second frying

Tostones are thick slices of green plantain that are fried twice (a technique known as "twice-fried"). This double-frying process is what gives them their characteristic texture: crunchy and golden on the outside, tender on the inside.

The basic process is simple:

Cut the green plantain into thick slices (about 2-3 cm)
Fry at medium temperature until they begin to brown
Remove and flatten them to form flat disks
Fry again until golden and crispy
Drain and season with salt

What seems easy has its science. The thickness of the cut, the oil temperature, the exact point of flattening... everything influences the final result.

Tostones vs maduros vs patacones: the differences

Characteristic	Tostones	Fried maduros	Patacones
Plantain	Green (unripe)	Ripe (yellow/black)	Green
Texture	Crispy	Soft and caramelized	Crispy
Flavor	Savory, neutral	Sweet	Savory, neutral
Frying	Double (fry-flatten-fry)	Single time	Double
Regions	Cuba, Puerto Rico, DR	Universal	Colombia, Ecuador, Venezuela, Panama
Shape	Flattened disk or cup	Slices or diagonals	Flattened disk

In essence, tostones and patacones are the same prepared in almost identical ways. The difference is the name depending on the country: tostones in Cuba, Puerto Rico and the Dominican Republic; patacones in Colombia, Ecuador, Venezuela, Panama and Costa Rica.

Fried maduros are completely different: they use ripe plantain (sweet), are fried only once and have a caramelized flavor.

The two types of tostones in Cuba

Comparison between classic flattened tostón and cup-shaped stuffed tostón

In traditional Cuban cuisine there are two ways to prepare tostones, each with its moment and purpose:

The classic toston (flattened)

It is the most common and simple. The plantain is cut into slices, fried, flattened with any flat surface and fried again. It does not require special tools.

This toston serves as a side dish. It goes alongside rice and beans, with steak, with fried fish, with shrimp... It is the crispy, salty complement that balances any plate.

To flatten it, Cuban grandmothers use whatever they have on hand: the bottom of a glass, a small plate, a cutting board, even the palm of the hand wrapped in a plastic bag.

The stuffed toston (cup-shaped)

This is the more elaborate version and is where the famous tostonera comes into play: a mold that gives the toston a cup or basket shape so it can be filled.

Cuban stuffed tostones with ropa vieja, shrimp and picadillo as filling options

💡 Dailis' secret

You don't need a tostonera. Perfect stuffed tostones can be made using metal lemon squeezers (the classic yellow ones), cupcake/muffin tins or even small coffee cups. The technique is to press the freshly fried toston (while it's still hot and pliable) into the mold so it takes on the shape of a cup.

The most popular fillings in Cuba

Stuffed tostones can hold practically anything, but these are the classics:

Ropa vieja: The star filling par excellence
Cuban picadillo: With its olives and capers
Garlic or spicy shrimp: For special occasions
Canned tuna: The practical everyday filling, prepared with onion, tomato and a touch of lemon
Guacamole-style avocado: Fresh and creamy
Shredded chicken: Versatile and economical

The rule is simple: if it tastes good with rice, it will probably taste good inside a toston.

The perfect plantain for tostones

Plantain comparison: deep green ideal for tostones vs semi-ripe (pintón) vs ripe

Not just any plantain works for making good tostones. The secret is choosing the right one:

The ideal plantain:

Color: Deep green, no yellow spots
Skin texture: Firm, hard to peel
Inside: White or light cream, not sweet

What to avoid:

"Pintón" plantains (green with yellow spots): they become too sweet
Ripe plantains: not suitable for tostones, use them for maduros (fried sweet plantains)
Plantains with very loose skin: they are past their prime

🥄 Cuban tip: If you only find pintón plantains, you can use them, but the tostón will be slightly sweeter and less crispy. For the classic savory tostón, always use green.

Where to find plantain outside Cuba

In Miami/Florida: In any supermarket, plentiful
In Spain: Carrefour, Mercadona, Alcampo, Latin greengrocers. Look for "plátano macho" or "plátano de freír"
In Europe: Latin, Asian, or African stores. Sometimes labeled as "plantain"

5 mistakes that ruin your tostones

After trying and reviewing dozens of recipes on RecetaCubana, these are the 5 mistakes that most ruin tostones:

1. Oil not hot enough
If the oil is lukewarm, the tostón soaks up grease and becomes greasy instead of crispy. The oil should be at medium-high temperature (about 175°C/350°F). Test with a small piece of plantain: it should bubble immediately.

2. Crushing when the plantain is cold
The tostón should be smashed while it's hot, right after removing it from the oil. If it cools, it breaks into pieces instead of flattening evenly.

3. Cutting them too thin
Very thin slices become dry and hard like crackers. The ideal thickness is 2–3 cm before smashing.

4. Not draining them well
After each frying, they should rest on paper towels. If not, they stay oily.

5. Salting too early
Salt is added at the end, when the tostón is freshly out of the oil and hot. If salted beforehand, it releases moisture and loses its crunch.

Frequently asked questions about tostones

Can tostones be made in an air fryer? +

Yes, but the result is different. They turn out less crispy and drier than traditional fried ones. If you want to try, spray the tostones with oil before each fry and don't expect the same level of crunch as with traditional frying.

Can tostones be prepared in advance? +

You can do the first fry and smash them in advance, up to a few hours before serving. The second fry should be done just before bringing them to the table so they stay crispy. Many Cuban restaurants use this technique.

How many calories do tostones have? +

Approximately 150-200 calories per serving of 2-3 medium tostones. Most of it comes from the frying oil. If you're looking to reduce calories, the air fryer version is lighter though less authentic.

Are tostones vegan? +

Yes, classic tostones only contain green plantain, oil, and salt, so they are naturally vegan and gluten-free. Fillings may vary depending on the recipe you choose.

Why are my tostones hard inside? +

The oil was probably too hot during the first fry. The exterior browns before the interior cooks. Lower the temperature to medium and fry them longer in the first round until they are tender.

Can tostones be frozen? +

Yes, freeze them after the first fry and smashing, in a single layer on a tray. Once frozen, store them in a bag. When you want to eat them, fry them directly from frozen until they brown.

What to serve with tostones? +

Tostones go well with practically anything: rice with black beans, stewed meats like ropa vieja, fried fish, shrimp enchilado, or simply with garlic mojo. They also work as a base for avocado or bean dips.

Bring the Crunch of Cuba to Your Kitchen

Tostones are just the beginning. At RecetaCubana you'll find the full recipe for stuffed tostones without a tostonera, with a step-by-step video where Dailis shows you her tricks to achieve the perfect shape.

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Because a good tostón is not just a fry. It’s the crunch of childhood, the perfect companion to every meal, the taste of home in every bite.