Crispy Fried Plantain with Shredded Beef (Patacon con Carne Mechada)
Crispy patacón topped with shredded beef, grated cheese, and a drizzle of pink sauce. It is served with a slice of tomato and held together with a toothpick.
SRT Bar Restaurante - Montcada
The tapas dictionary
- Patacón
- A patacón is a thick slice of green plantain, fried twice. It is usually served as a side dish or as a base for other ingredients. It is a popular dish in several Latin American countries, particularly Colombia and Venezuela, where it is eaten as an appetizer or part of a meal.
- Carne Mechada
- Beef or pork slow-cooked in its own juices until it falls apart into strands. In Andalusia it is usually seasoned with garlic, pepper and spices and served cold in small sandwiches.
- Salsa Rosada
- A cold sauce made by mixing mayonnaise and ketchup, sometimes with a few drops of brandy or orange juice. Served with seafood, salads and fried dishes.