How to make Patacones

Why cooks start here

Patacones is cooked the way coast cooks it — salt judged by hand, fat used generously, and the table set for sharing. This is the home version, written down the way a colombian family cook actually puts it on the table.

Patacones, a staple of the Colombian coast, offer a taste of the ocean breeze wherever they are served. Traditionally prepared with generous dashes of salt and a hearty amount of oil, these crispy plantain rounds are a favorite at family gatherings or casual dinners. The recipe captures the essence of coastal cooking, where ingredients are measured by instinct rather than precision, and the table is always set for sharing. Biting into a patacón should be an experience of contrasts: a golden, crunchy exterior giving way to a tender, slightly starchy interior. Each piece carries the subtle sweetness of green plantains, perfectly balanced with a sprinkle of fine sea salt and a squeeze of fresh lime. While often enjoyed as a standalone snack, patacones can also serve as a versatile base for toppings, inviting both creativity and tradition to the table.