{"id":14778,"date":"2021-09-30T17:40:49","date_gmt":"2021-09-30T17:40:49","guid":{"rendered":"https:\/\/familiakitchen.com\/?p=14778"},"modified":"2024-09-15T18:01:42","modified_gmt":"2024-09-15T18:01:42","slug":"patacones-con-hogao-with-love-from-colombia","status":"publish","type":"post","link":"https:\/\/familiakitchen.com\/es\/patacones-con-hogao-with-love-from-colombia\/","title":{"rendered":"Patacones con Hogao o Bu\u00f1uelos de Pl\u00e1tano con Salsa de Tomate"},"content":{"rendered":"\n

Take a bite of patacones con hogao sauce, and you\u2019ll understand why so many Colombians profess their amor for this traditional treat. These plantain<\/a> fritters served with a garlicky tomato sauce are crunch-in-your-mouth satisfying, salty-sweet, and addictively delicioso. In Colombia, patacones \u2014 like tostones<\/a> in Puerto Rico, Cuba and the D.R. \u2014 are served as a side with just about any meal, or on their own, as a snack any time of day.<\/p>\n\n\n\n

Paired with bright-red hogao sauce, patacones are a weekly go-to in the home of Janeth Palacio Barrera<\/a>, a Spanish teacher who grew up in Medell\u00edn, Colombia<\/a> and now lives with her family in Chicago. Her husband and both kids can\u2019t get enough of them, she reports. The only problem is what kind of plantains to use, she says. Her husband likes patacones made the traditional way\u2014with unripe green plantains, which are then fried, smashed and fried again (so rico). \u201cI like patacones made with maduros, the yellow, more ripe plantains,\u201d says Janeth. \u201cThey are sweeter.\u201d<\/p>\n\n\n\n

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