In Honduras, Venezuela and Central Colombia, fried ripened plantain slices are known as "tajadas". They are customary in most typical meals, such as the Venezuelan "pabellón criollo". The host or waiter may also offer them as "barandas" (guard rails), in common slang, as the long slices are typically placed on the sides of a full dish, and therefore look as such. Some variations include adding honey or sugar and frying the slices in butter, to obtain a golden caramel; the result has a sweeter taste and a characteristic pleasant smell. The same slices are known as "amarillos" and "fritos maduros" in Puerto Rico and the Dominican Republic respectively.