You have just finished your first day of Spanish class at our Quito language school, located in the trendy La Mariscal neighborhood in the “New City”. The school was established over 20 years ago and is well-renowned; classes are small and offer intensive learning opportunities with highly educated teachers. After hanging out for a while in the garden chatting with other students and browsing the internet using the free Wi-Fi connection, you leave the school and walk slowly through the streets in the direction of the Old City, where your host family lives.
On the walk you notice many things. The people are friendly and the city presents a vibrant mix of colonial grandeur and modern sheen. New sights and smells fill the senses. In the window of a restaurant you catch sight of a strange food, round yellow medallions, and see people eating them with fervor.
What is this tasty treat? It is the patacón, a staple of the Ecuadorian diet. The patacón is a fried chip made of plantain, cousin of the banana. While bananas are sweet and are eaten raw, the plantain has characteristics more like a potato. It has a neutral flavor and must be cooked; it is also much larger than a traditional banana.
Patacones can be eaten plain, topped with guacamole or vegetables, or used to accompany traditional plates such as beans or rice soup. They are slightly salty and very addictive. In Ecuador, you will find yourself eating them most every day. You should take advantage of the experience because, like the country itself, you will miss it every day once you’ve gone back home.
Here is a recipe to make patacones:
1 plantain (large)
Water
Salt
Garlic
Parsley
Olive Oil
Cut the plantain in ½ inch slices. Mix the water and salt on a plate, at the same time heat the olive oil in a skillet with lid. Dip the plantain slices in the water/salt mixture and then put them in the skillet to fry. After frying them, absorb excess oil with a paper towel and use a spoon to flatten them (just a little bit, careful not to break them). Mix the chopped garlic, parsley, and a few drops of oil together on another plate, dip the patacones in this mixture, and re-fry them for a few minutes. Ready to serve.
