Recipe

Mexican Guacamole with Cuban Tostones

Name: Mexican Guacamole with Cuban Tostones
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Ingredients: 3 medium ripe avocados; 1 medium firm tomato (about 100 g), seeded and diced; ⅓ small white onion (about 50 g), very finely chopped; 1 serrano or jalapeño chili, finely chopped, to taste; 2 tablespoons fresh cilantro, chopped; Juice of 1 lime (about 2 tablespoons), to taste; ½ teaspoon salt, to taste; 2 large completely green macho plantains; Neutral vegetable oil, enough for frying; Salt to taste

Fresh, rustic-textured guacamole with lime and cilantro, served with golden, crispy Cuban tostones made from green plantains instead of nachos.

CiberCubaNovember 6, 2026

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Preparation15 min
Cooking20 min
Total time35 min
Servings4 servings
DifficultyEasy

Guacamole is one of the great classics of Mexico: ripe avocado mashed by hand, with onion, chili, cilantro, tomato, and a good squeeze of lime. Tostones, on the other hand, are a household staple: fried green plantain, flattened and fried again until golden and crispy, that side dish that in Cuba is never missing alongside lechón, congrí, or any snack.

This recipe brings together the best of both worlds: freshly fried tostones replace nachos and serve as a firm, slightly salty base for scooping up the guacamole. It is not a traditional dish from either of the two countries, but rather a contemporary fusion that works wonderfully as an appetizer to share at a party, a birthday, or on a summer afternoon.

Method

Very finely chop the onion, chili, and cilantro. Cut the tomato into small dice, removing the seeds and excess liquid. Reserve everything separately.
Cut the ends off the green plantains, make several lengthwise cuts along the skin, peel them, and cut each plantain into thick rounds of about 3 cm.
Heat plenty of oil over medium heat (about 160-170 °C). Fry the plantain pieces in batches for a total of 5-7 minutes, turning them, until they are tender and just slightly golden. Remove them and drain.
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While still warm, flatten each piece with a tostonera or with a plate between two sheets of food-safe paper, until they are about 1 cm thick, without breaking.
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Increase the heat until the oil reaches about 180 °C and fry the tostones again in batches for a total of 2-3 minutes, until they are well golden and crispy. Drain them on a rack or absorbent paper and salt while hot. Never pour water into hot oil.
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Just before serving, open the avocados, remove the pit, and scoop the flesh into a bowl. Mash it with a fork leaving some chunks, without using a blender. Add the lime juice and salt.
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Incorporate the onion, chili, cilantro, and tomato, and mix gently. Taste and adjust the salt, spice, or lime to your liking.
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Serve the guacamole in a bowl surrounded by hot tostones, to use them as a crispy base when eating.