Some people discover Puerto Rican food through mofongo. Others fall in love with pernil. But if you ask us, it all starts with tostones.

If you’ve never had one before, imagine taking a green plantain, frying it until it softens, smashing it flat, then frying it again until the edges turn golden and crispy while the center stays soft and hearty. That’s a tostone.

They’re simple in theory, but making them right takes practice. We’ve been making ours by hand since the very first day Phoenix Coqui opened, and they’re still one of the first things people order.

So…what exactly is a toston?

Tostones are made from green plantains, not bananas. (Yes, we get that question all the time.)

The plantain is fried once, smashed flat, then fried a second time. That second trip into the oil is what gives it its signature texture: crispy around the edges with a soft, starchy center that’s perfect for dipping into garlic sauce, mayoketchup, or whatever delicious sauce is left on your plate.

In Puerto Rico, you’ll find tostones everywhere. They’re served at family cookouts, beach kiosks, holiday dinners, neighborhood restaurants, and just about anywhere good food is being shared. They’re the kind of thing everyone reaches for while waiting for the rest of the meal, and somehow the basket is always empty before the entrées arrive.

What’s the difference between tostones and amarillos?

They’re actually made from the same fruit. The difference is simply when you cook it.

Green plantains become tostones. They’re firm, starchy, and perfect for savory dishes.

Once the plantain ripens and turns yellow, then almost black, it becomes naturally sweet. That’s when you make amarillos, those soft, caramelized sweet plantains that disappear from the table almost as quickly as they’re served.

Same plantain. Completely different flavor.

That’s why we serve both. Sometimes you’re in the mood for crispy, sometimes you’re craving sweet, and most Puerto Ricans would tell you the right answer is both.

Where did tostones come from?

Plantains aren’t native to Puerto Rico. They were brought to the Caribbean centuries ago from West Africa, and over generations they became part of everyday cooking throughout the islands.

Puerto Rican cuisine is the result of Taíno, African, and Spanish influences coming together over hundreds of years, and tostones are one of the best examples of that history still showing up on our tables today. It’s a humble dish with deep roots, and one we’re proud to keep making.

What do you eat them with?

The better question is, what don’t you eat them with?

Tostones pair with just about everything. Chicken, seafood, pork, rice and beans, or simply on their own as an appetizer. If you’ve ever been to a Puerto Rican family gathering, you’ve probably watched someone grab “just one” tostone and somehow end up eating half the plate.

At Phoenix Coqui, we serve ours with mojo de ajo and mayoketchup.

Mojo de ajo is a garlicky oil that soaks into all those crispy little edges while the tostones are still hot. Then there’s mayoketchup, Puerto Rico’s unofficial favorite dipping sauce. It’s exactly what it sounds like, but somehow it’s much better than it has any right to be. We also keep a vegan version on hand, just ask when you order.

They’ve been with us since day one.

Before Phoenix Coqui had a dining room, before we had a real kitchen, and before we even had the food truck, we were cooking out of our home kitchen.

Tostones have been with us through every chapter.

We served them from the food truck in Melrose, and we still make them the same way today. Every batch is fried twice, smashed by hand, and made to order. No shortcuts.

If you remember us from those early days, you remember the tostones.

A little piece of our history

Back on the food truck, one of our favorite menu items was the Jibarito Sliders. Instead of using bread, we used crispy tostones to sandwich slow-roasted pernil, a fun nod to the Puerto Rican jibarito made famous in Chicago.

People still ask us about them.

That same idea lives on today in our Jibarito Platter, where crispy fried plantains become the “bun” for three pernil sliders.

Are they vegan and gluten-free?

They are.

Tostones are naturally vegan and gluten-free, and so is our mojo de ajo. Our regular mayoketchup contains eggs, but we also make a vegan version for anyone who prefers it.

How should you order them?

If it’s your first visit, start with an order of tostones under Pa’ Picar. Eight crispy pieces served with mojo de ajo and mayoketchup is a pretty great introduction to Puerto Rican food.

They also make an excellent side with just about anything on the menu, especially our Camarón al Ajillo. Those garlicky shrimp and crispy tostones were made for each other.

Can I Make Tostones at Home?

Absolutely! Tostones are one of the easiest ways to bring a taste of Puerto Rico into your own kitchen. Here’s how we do it.

Ingredients

2 green plantains (unripe, still firm and green skinned)
Vegetable or canola oil, enough for frying
Salt to taste
Water for soaking

Instructions

Peel the plantains. Green plantains don’t peel like bananas, so cut off both ends and score the skin lengthwise with a knife, then pry it off in sections. Use glove, trust us on this one.

Cut the plantains into pieces about one inch thick.

Heat about an inch of oil in a heavy skillet over medium heat, around 325 degrees.

Fry the plantain pieces for two to three minutes per side, until they turn a light golden color. They should be soft, not browned and crispy yet. Remove and drain on paper towels.

While the plantains cool slightly, prepare a bowl of salted water.

Smash each piece flat using the bottom of a cup, a plate, or a tostonera if you have one. You want them about a quarter inch thick.

Dip the smashed plantains briefly in the salted water, then shake off the excess.

Increase the oil heat to about 350 to 375 degrees. Fry the flattened plantains again for two to three minutes per side, until golden brown and crisp on the edges.

Drain on paper towels and salt immediately while hot.

Serve right away with mojo, garlic sauce, or just on their own alongside your favorite dish.

That’s it, no special equipment required beyond a good knife and a sturdy skillet. If you want the real deal without the double frying, you know where to find us.

Come try the first thing we ever made.

Restaurants grow. Menus change. Recipes evolve.

But some things stay exactly the same.

Our tostones have been with us since the beginning, and they’re still one of our favorite ways to introduce people to Puerto Rican food.

If you’ve never tried them before, we’d love to change that.

We’ll have the garlic sauce waiting.

Wepa!

Phoenix Coqui is located at 4041 N 15th Ave, Phoenix, AZ 85015, in the heart of the Melrose District. Open Monday through Saturday. View the full menu here.