History of the dish
The history of this fruit is considered one of the oldest, dating back to the time of Alexander the Great's explorations, who, upon reaching India, found the plantain and banana interesting, and expanded their cultivation in Greece. Soon after, it would become a hit throughout Europe.
In fact, over the years, the plantain became a significant source of food, and when America was discovered during the colonial period, it was exported to the continent along with other ingredients widely used in Europe at the time.
Once introduced to America, the plantain became indispensable, and different dishes based on plantain began to be prepared and elaborated.
It is speculated that at some point during this era, patacón was prepared for the first time, and its popularity grew, spreading across the continent and eventually becoming a typical dish.
Characteristics and benefits
Another of its names is "toasted." This is mainly consumed during breakfast hours, but it also serves as an accompaniment to main dishes like fish and meat.
In countries like Colombia, the patacón is served with liver, sour milk, or soups.
Meanwhile, in Costa Rica, it is usually served with rice and beans. In Panama, it is combined with salad or seafood.
Finally, in Venezuela, it accompanies fish, creole pabellón, eggs, ham, pork, sauces, mayonnaise, or arepas.
But the best part is that if consumed in moderation, patacón contains high nutritional value, as it is a source of phosphorus and vitamins A and C.
