TOSTONES, anything crunchy … my favorite!! … “Whenever I think of Puerto Rican food, I think of the crunch. The crunch you hear when biting into a crispy empanadilla, bacalaito or tostón.”
[Many thanks to Peter Jordens for bringing this item to our attention.] Jessiva van Dop DeJesus (Eating Well) waxes poetic on preparing hot, crispy tostones as a way to share her Puerto Rican heritage. [Also see her tostones & dipping sauce recipe at eatingwell.com/recipe.]
Whenever I think of Puerto Rican food, I think of the crunch. The crunch you hear when biting into a crispy empanadilla, bacalaito or tostón. Plantains were always part of my house growing up, and one of our favorite treats was tostones. Whether they were served as a snack or as a side with arroz con habichuelas (rice and beans), they were an ever-present staple at our home. Biting into these thin, crunchy treats always brings me back to my childhood in my hometown of Guayama, Puerto Rico.
Plantains are more than an ingredient—they are part of our history. Plantains come from our…
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