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Tostones
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<p>Tostones are twice-fried <a href="/facts/Plantain_(cooking)/31rJyyl4">plantain</a> slices commonly found in <a href="/facts/Latin_American_cuisine/zRGFwpnr">Latin American cuisine</a> and <a href="/facts/Caribbean_cuisine/zeMpe6jk">Caribbean cuisine</a>. Most commonly known as <i>tostones</i> in <a href="/facts/Jamaica_cuisine/XgwVNC14"> Jamaica</a>, <a href="/facts/Puerto_Rican_cuisine/266RfHyb">Puerto Rico</a>, <a href="/facts/Mexico/IT5bwhdh">Mexico</a>, <a href="/facts/Nicaraguan_cuisine/ypXf0nWW">Nicaragua</a>, <a href="/facts/Cuban_cuisine/rCVA9TjE">Cuba</a>, <a href="/facts/Honduran_cuisine/pBMsrdQh">Honduras</a> and <a href="/facts/Venezuelan_cuisine/sI5zEKp4">Venezuela</a>, <i>fritos</i> in <a href="/facts/Dominican_Republic_cuisine/da2fMYIy">Dominican Republic</a>, they are also known as <i>tachinos</i> or <i>chatinos</i> (Cuba), <i>bannann peze</i> (<a href="/facts/Haiti/yjgyeK9w">Haiti</a>), <i>patacones</i> (in <a href="/facts/Ecuadorian_cuisine/DYjzfM3y">Ecuador</a>, <a href="/facts/Panamanian_cuisine/EDVHgn9D">Panama</a>, <a href="/facts/Venezuela/eX1qnkln">Venezuela</a>, <a href="/facts/Colombia/nl7r8Q2u">Colombia</a>, <a href="/facts/Costa_Rican_cuisine/3UzR1W5g">Costa Rica</a> and <a href="/facts/Peruvian_cuisine/zFvstht6">Peru</a>) and, sometimes, <i>patacón pisao</i> in Colombia. </p>