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Take a hard green plantain ( plátano), cut it crosswise into rounds, fry them in oil, mash them flat, and fry them in oil again. If this doesn’t sound all that appetizing, you may not realize this is how you make patacones, a common and scrumptious treat in Costa Rica. As simple as they are, there are things many people don’t know about this ubiquitous dish. There is more to patacones than meets the eye: 1. The name Patacón It comes from various Colonial Era Spanish and Portuguese silver coins. In an ironic double-back, tostón, a name applied to patacones in some other countries, has been used as slang for a Mexican fifty-cent piece. ....