Patacones with hogao are a beloved everyday Colombian dish. They are made with green plantain pieces fried twice, pressed into wide crisp rounds, and topped with hogao, a simple tomato-and-scallion sauce.
You can serve them as an appetizer, side dish, or snack. The crisp plantain and warm, juicy sauce are a familiar combination in Colombian home cooking, casual restaurants, and street-food stalls.
Ingredients
For the patacones
- 800 g green plantains (4 large green plantains)
- 1 l vegetable oil for frying
- 5 g salt (1 teaspoon)
For the hogao
- 250 g ripe tomatoes, finely chopped (2 large tomatoes)
- 150 g scallions, finely chopped (3 stalks)
- 10 g garlic, crushed (2 cloves)
- 30 ml vegetable oil (2 tablespoons)
- 3 g ground cumin (½ teaspoon)
- 2 g annatto or achiote powder (½ teaspoon)
- 4 g salt (¾ teaspoon)
- 60 ml water (¼ cup)
- 5 g fresh cilantro, finely chopped (2 tablespoons)
Preparation
- Make the hogao, heat the 30 ml of oil in a skillet over medium heat and cook the scallions and garlic for 3 minutes, until soft and fragrant. Add the tomatoes, cumin, annatto, salt, and water.
- Cook the sauce, stir well and cook over low heat for 12 to 15 minutes, stirring occasionally, until the tomatoes break down and the sauce becomes thick and juicy. Stir in the cilantro at the end and keep warm.
- Fry the plantains once, peel the green plantains and cut them into 4 cm (1½-inch) pieces. Heat the oil over medium-high heat and fry for 5 to 6 minutes, until cooked through and lightly golden. Remove and drain.
- Press the plantains, place each fried piece between two boards, a sturdy plate, or sheets of parchment paper, then press into rounds about 1 cm (⅜ inch) thick. Do not press them too thin or they may break.
- Fry them again, return the plantain rounds to the hot oil and fry for 3 to 4 minutes, until deeply golden and crisp. Drain on paper towels and season with salt while still hot.
- Serve right away, arrange the patacones on a platter and spoon the hogao over them, or serve the sauce on the side so everyone can add as much as they like.
Chef’s tips
- Choose fully green, firm plantains with no yellow patches for the best crisp texture.
- Keep the oil moderately hot during the first fry so the plantains cook through before browning.
- Make the hogao first and keep it over very low heat while you fry the patacones.
- Serve the plantains immediately after the second fry for the best crunch.
Traditional variations
Across Colombia, patacones are also served with grated costeño cheese, suero costeño, guacamole, shredded meat, or hot sauce. Patacones with hogao are a simple traditional version where the tomato-and-scallion sauce takes center stage.
How to serve
Serve patacones with hogao as an appetizer or alongside grilled meat, chicken, fried fish, beans, or rice. They also make a satisfying snack with black coffee, a panela drink, or fresh juice.
Recommended accompaniments
- Grated costeño cheese.
- Suero costeño.
- Colombian hot sauce.
- Sliced avocado.
- Shredded beef or grilled chicken.
Food tradition
Patacones are found throughout Latin America and the Caribbean, but they are deeply rooted in Colombian home cooking and casual dining. The double-frying method matters: the first fry cooks the plantain, while the second creates the crisp outside that defines a good patacón.
Frequently Asked Questions
Use firm green plantains that have not started turning yellow. Ripe plantains are sweeter and softer, so they do not hold their shape as well when pressed and will not develop the crisp texture expected in traditional patacones.
The first frying cooks and softens the plantain pieces so you can press them into flat rounds. The second frying browns and crisps the surface. This two-step method gives you a plantain that is tender inside and crunchy outside.
You can complete the first fry and press the plantains ahead of time. When you are ready to serve, fry them a second time to restore their crisp texture. You can also make the hogao several hours ahead and gently reheat it.
Hogao should be thick and juicy, but not watery. Cook the tomatoes slowly until much of their liquid has reduced and they blend into the scallions. This gives you a sauce that clings to the patacones without making them soggy.
