“Tajada” generally refers to slices of plantain, although preparation and serving customs vary by country. Ripe plantains are usually cut lengthwise or diagonally and fried until tender and browned. These are often called tajadas de plátano maduro. In some places, green plantains are sliced thinly and fried until crisp, producing a snack similar to plantain chips.

In Belize, tajadas may be served with rice, beans, stewed meats, or other Caribbean-influenced dishes. In Guatemala, El Salvador, Honduras, and Nicaragua, they commonly accompany beans, rice, eggs, cheese, grilled meat, or fried pork. Nicaraguan meals may include crisp green-plantain tajadas with cabbage salad, cheese, or pork.

In Costa Rica and Panama, fried ripe-plantain slices are common side dishes with rice and beans, meat, fish, or poultry. Panama also serves them with other Caribbean-style foods. In Colombia, ripe plantain tajadas are eaten with beans, rice, eggs, meat, cheese, or bandeja paisa. They can also be filled or topped with cheese in some preparations.

In Venezuela, tajadas usually means sweet fried slices of ripe plantain. They are served with rice, beans, meat, or cheese and are a standard part of pabellón criollo. They may be eaten with a fork as part of the meal, while thinner green-plantain versions are often eaten by hand as snacks. Salt, cheese, cabbage salad, sauces, or sour cream may be added depending on the local dish.