- are also
known as
tachinos or
chatinos (Cuba),
bannann peze (Haiti),
patacones (in Ecuador, Panama, Venezuela, Colombia,
Costa Rica and Peru) and, sometimes...
- fish—typically
served with rice,
curtido de
cebolla y tomate, and
patacones)
Patacones Plantain soup –
Caldo de
bolas de
verde (green
plantain dumpling...
-
acceptability of
Patacones because there were
plenty of
large companies that
found use for them as
payment of
provincial charges.
Patacones were accepted...
- (also
known as
banann peze in Haiti,
tachinos or
chatinos in Cuba, and
patacones in Colombia,
Costa Rica, Ecuador, Honduras, Panama, Peru and Venezuela)...
-
predate the jibarito. They
include a
Venezuelan cuisine specialty called a
patacones and a 1991
invention by
Jorge Muñoz and Coquí
Feliciano served at their...
- can also be different: in Ecuador, with plantain,
canguil or
chifles patacones, and in Colombia,
Panama and Guatemala, with
salty soda crackers. The...
-
Pinto beans,
white rice,
ground meat, chicharon,
fried egg,
plantain (
patacones, tajada), chorizo, arepa,
black pudding (morcilla),
avocado and mazamorra...
-
boiled in
soups or can be sliced, fried,
smashed and then
refried to make
patacones.
These are
often served with a bean dip or guacamole.
Salsa Lizano was...
-
fruit juices.
Among the most
representative appetizers and
soups are
patacones (fried
green plantains),
sancocho de
gallina (chicken soup with root vegetables)...
- beans, rice, pork
cracklings (or "chicharrón"), chorizo, a
fried egg,
patacónes,
salad and avocado. It is
traditionally served on a tray slab or wood...
