In western Venezuela, much of Colombia and the Peruvian Amazon, "patacones" are a frequently seen variation of "tostones". Plantains are sliced in long pieces and fried in oil, then used to make sandwiches with pork, beef, chicken, vegetables and ketchup. They can be made with unripe "patacon verde" or ripe "patacon amarillo" plantains. "Tostones" in the Dominican Republic are only fried once and are thicker than chips. Although there are local names for "tostones" in almost every Latin country, they are still commonly called "tostones" in all of Latin America.