Patacon de Carne y de Pollo

The patacón is a traditional sandwich from Colombia and Venezuela, made by frying slices of green plantain until crisp and then pressing them into flat patties. The Patacon de Carne y de Pollo specifically features fillings of both seasoned beef and shredded chicken, a hearty variation that balances rich, savory meats with the starchy, slightly sweet plantain. Key ingredients include unripe plantains, salt, oil for frying, and the two meats—typically beef (carne) and chicken (pollo) cooked with garlic, onion, and local spices. Additional toppings often include shredded lettuce, tomatoes, mayonnaise, ketchup, and grated cheese, though the mix varies by region.

A great version of this dish is distinguished by perfectly fried plantain patties that are golden and crunchy on the outside yet tender inside, never greasy. The meats must be deeply flavored and moist, and the assembly should hold together without becoming soggy. In Venezuela, the patacón may be larger and served with a greater variety of sauces, while Colombian versions sometimes use a single plantain slice. A notable example from outside Latin America is found at La Sede Latina in Calvizzano, Italy, as highlighted by creator Jana Food Porn, who documented the venue’s approach to this classic. The dish has also been adapted in Ecuador and parts of Central America, sometimes substituting the meats with pork, chorizo, or even avocado, but the core remains a crisp plantain base carrying bold, savory fillings.