Tostones with Mango Pico de Gallo

Tostones with Mango Pico de Gallo appetizer, as seen in Gastricolium I.

Tostones

Wash 3 or 4 green plantains (very very green!!!). Peel and cut into cylinders of about 1" height. Deep fry until golden. Use a plate to smash the cylinder into disks. Prepare some salt water with crushed garlic. Dip the disks into the garlic water, and deep fry again until golden. Serve while still hot.

Mango Pico de Gallo

Chop 3 mangos, one purple onion, 6 leaves of recao (culantro), and 3 jalapeños. Add salt and pepper to taste. Mix. To be used as dip for the tostones.