The Crunch of the Caribbean: Authentic Colombian Patacones
If you’ve ever sat at a beach in Cartagena or a small fonda in the mountains, you’ve heard it: that unmistakable crunch of a perfectly fried Patacón.
Unlike their sweet cousins (the maduros), Patacones are made from green, unripe plantains. They are double-fried, smashed flat, and served as the ultimate canvas for hogao, cheese, or even shredded meat. For a long time, finding the right green plantains and the authentic toppings in Bulgaria was a scavenger hunt—but not anymore.
At candelaria-bulgaria.store, we provide the authentic Latin pantry essentials to make sure your patacones taste exactly like they do back home.
The Essentials
To get that restaurant-style golden crust, you need the right starch and the right salt.
- 2-3 Large Green Plantains (They must be firm and bright green!)
- Vegetable Oil for frying (Sunflower or Canola works best)
- Garlic Water: 1 cup water mixed with 2 crushed garlic cloves and a pinch of salt.
- The Toppings: Grab some Hogao ingredients or a block of salty white cheese from our shop to finish them off.
The Double-Fry Technique (Step-by-Step)
The secret to a great patacón isn’t just the heat; it’s the “smash.”
1. The First Fry (The Softening)
Peel the plantains and cut them into thick chunks (about 2-3 inches wide). Heat oil in a deep pan over medium heat. Fry the chunks for about 5–7 minutes until they are light golden but still soft inside. Do not let them brown yet! Remove and drain on paper towels.
2. The Smash (The Pataconera)
Place a warm plantain chunk between two pieces of plastic wrap or parchment paper. Use a heavy flat-bottomed plate (or a traditional pataconera) to press down firmly until the plantain is a flat disc about ½ cm thick.
3. The Garlic Bath (The Secret Pro-Tip)
Quickly dip the flattened disc into your garlic water. This seasons the inside and creates a steam effect that makes the final result extra crispy. Pat them dry with a towel immediately after.
4. The Second Fry (The Crisp)
Increase the oil heat to medium-high. Fry the flattened discs for 2–3 minutes until they are deep golden brown and “shatteringly” crisp. Salt them immediately while hot.
Three Ways to Load Your Patacones
- Patacón con Todo: Top with a mountain of Hogao, shredded chicken, and a slice of avocado.
- The Coastal Classic: Serve them simple and hot alongside a fried fish and coconut rice.
- The Quick Snack: Just a squeeze of lime and a sprinkle of salty Bulgarian sirene (the perfect local substitute for Queso Costeño!).
Why Candelaria-Bulgaria.store?
We know that craving for a salty, crunchy snack that reminds you of the sun. Whether you need the Achiote for your hogao or the best Latin beverages to wash down your meal, we bring the heart of Colombia to your Bulgarian table.