LCBO Food & Drink Early Summer 2021

SLICE OF LIFE

Tostones have become popular for their versatility: Try them open-faced with a variety of toppings, or tucked together to create

TOSTONES Tostones are incredibly easy to make and require few ingredients. The key is to source good plantains, according to Anna Canzona, owner of Atomic 10 . Plantains come in a variety of colours— yellow ones and those that have dark spots tend to be sweeter. Look for green plantains, which have a very starchy potato-like texture, as these are best for making tostones. In addition to sand- wiches, tostones are also great on their own with a pinch of salt or served with mojo sauce, freshly made guacamole or salsa. Try swapping them for tortilla chips in nachos. twice. While the history of the tostone is often disputed, the round fritters are instantly recognizable throughout Central and South America. They’re served in a variety of ways: as a snack alongside dips or with rice and beans. Restaurants have recently started featuring them as sand- wiches, using the gluten-free fried plantain as a bun. The crunchy surface and almost potato-like centre give a nice contrast to saucy sandwiches. What is a tostone? Celebrated with national pride in Carib- bean and Latin American nations, tostones are plantains cut into thin discs and fried

a sandwich bun for meat or vegetarian fillings.

1 green plantain, peeled and cut in

towel-lined plate to cool. 3 Using a tortilla press or bottom of a plate, press plantain chunks one at a time to flatten. 4 Reheat oil over medium-high heat. Working in batches, fry plantain until crisp, 2 to 3 minutes. Remove from pan and place on a cooling rack. Season with salt. Makes about 9 tostones

1-inch (2.5-cm) chunks 3/4 cup (175 mL) canola oil Salt to taste 1 Pat plantain with paper towel to remove

Atomic10

excess moisture. 2 Pour oil into a medium-size skillet

145 LAUDER AVE., TORONTO | ATOMIC10.CA Owners Anna Canzona and Victor Reinosa are taking the tra- ditional tostone to new heights at their restaurant, Atomic 10 , where the goal is to show the versatility of the twice-fried plantain. The restaurateurs draw from their travels, pulling in flavours and ingredients from Latin America to Asia to create a menu of sandwiches that are unique in the city. Think fried chicken tostone with a sweet chili sauce, or the popular carne asada tostone with grilled beef and fried eggs.

and heat over medium-­ high heat. Fry plantain until bright yellow, about 2 minutes per side. Remove from oil and set on a paper-­

ATOMIC 10 IMAGE BY DARREN KEMPER

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EARLY SUMMER 2021 FOOD & DRINK