I was craving patacones in Tena, but in our haste to catch a bus didn’t have time to order them at the restaurant where we had breakfast so instead Alex made me some when we got home.
Patacones are basically fried smashed green plaintains. Alex sliced up the plaintains and cooked the pieces in veggie oil until they softened a bit. Then he took them out of the oil, smushed them between some parchment paper and put them back in the oil until they were crispy on the outside.
After draining them on a paper towel, he then sprinkled them with salt and queso fresco.


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