Tostones (1893, 1939, 1948)

[Bapopik at AOL.COM]

   "Tostones" is not in the OED.
   It's not on ancestry.com, either.  I guess it's just not that popular in Ohio.


(PROQUEST--LOS ANGELES TIMES)
  ARIZONA NEWS.
Special Correspondence of The Times. Los Angeles Times (1886-Current File). Los Angeles, Calif.: Jan 2, 1893. p. 7 (1 page)
   After January 1, at Nogales, on the Mexican line, it will be illegal to pass any Spanish coins whatever.  "Riales" and "medios" have already all been called in, but there are considerable "pesos" and "tostones"--25 and 50 cent pieces--still out there.


(PROQUEST--NEW YORK TIMES)
   1. VILLISTAS REPORT VICTORY IN SONORA
New York Times (1857-Current file). New York, N.Y.: May 11, 1915. p. 11 (1 page)

   2. MEXICO'S CURRENCY HIT BY MANY CRISES
New York Times (1857-Current file). New York, N.Y.: Apr 3, 1938. p. 55 (2 pages)

   3. For Gourmets and Others: A Venezuelan Adventure
By CHARLOTTE HUGHES. New York Times (1857-Current file). New York, N.Y.: Jun 18, 1939. p. 49 (1 page)
    Tostones, or fried bananas, are very simple to make.  The native recipe for six calls for three green plantains, but the kind of green bananas that many grocery stores carry will do as well.  Ana Torres peels the bananas and cuts them into thick slices.  They are fried in fat one inch deep until they are light brown, when they are taken out of the pan and drained on brown paper.  Then they are put back into the same fat and fried until very brown.

   4. Puerto Rican Food Market Flourishing Here
By CRAIG CLAIBORNE. New York Times (1857-Current file). New York, N.Y.: Jan 8, 1959. p. 23 (1 page)
   TOSTONES DE PLATANO.



PUERTO RICAN COOKBOOK
by Eliza B. K. Dooley
Richmond, Virginia: The Dietz Press
1948
Second Printing 1950

Pg. 103:  TOSTONES
   Take green plantains, cut them diagonally in inch slices.  Lay in salt water five minutes.  Put on to fry, when soft remove to a piece of brown paper, put another piece of brown paper over and with a blow of the fist squash the slices flat.  Return to the pan to resume frying until a golden brown in color.  Serve hot as a vegetable.