The Toston Colombian Cuisine

Bandeja Paisa

The definitive Colombian platter — red beans, white rice, chicharrón, chorizo, fried egg, and arepa piled onto one tray with avocado on the side; deeply satisfying and sized for serious hunger

Patacones (Tostones)

Twice-fried green plantain discs — crisp and savory on the outside, dense in the middle — the dish that gives the restaurant its name and a reliable indication of the kitchen's care

Empanadas Colombianas

Crimped corn-dough pockets filled with seasoned meat and potato, fried to a pale golden crisp — best ordered by the pair and eaten immediately out of the fryer

Sancocho de Pollo

A long-simmered chicken and root vegetable stew with yuca and corn — earthy and restorative, the soup Colombian families make on Sundays

Arepas

Griddled white-corn cakes with a slightly charred crust — a simple thing done correctly, served as an accompaniment or on their own with butter and cheese

Chicharrón

Slow-rendered then fried pork belly with a shatteringly crisp skin and soft interior fat — the indulgent centerpiece of the bandeja or ordered solo as a snack

Chorizo Colombiano

Coarse-ground pork sausage with a red achiote color and subtle herb seasoning — grilled and served with arepa, a staple of the Colombian grill that holds up on its own