Make your contribution to the project, add an article. Find out how


Jump to: navigation, search

The jibarito (pronounced hee-bah-ree-to) is a specialty dish from Chicago. This dish represents a sandwich made with flattened, fried green plantains instead of bread, garlic-flavored mayonnaise, and a filling that typically includes meat, cheese, lettuce and tomato. The original jibarito had a steak filling, and that remains the usual variety, but other ingredients, such as chicken and pork, are common as well. Other Latin American sandwiches served on fried plantains predate the jibarito. They include a Venezuelan specialty called a patacones and a 1991 invention by Jorge Muñoz and Coquí Feliciano served at their restaurant, Plátano Loco, in Aguada, Puerto Rico. The fried plantain confers the dish a very tasty and filling composition. There also are vegetarian and vegan versions of this dish.


Chicago restaurateur Juan "Peter" Figueroa introduced the jibarito at Borinquen Restaurant, a Puerto Rican restaurant in the Humboldt Park neighborhood, in 1996, after reading about a Puerto Rican sandwich substituting plantains for bread. The name is a diminutive of Jíbaro and means "little yokel."

The sandwich's popularity soon spread to other Latin-American restaurants around Chicago, including Mexican, Cuban and Argentinian establishments, and jibaritos now can be found in some mainstream eateries as well.

Photo Gallery

To add a photo, please follow this submit form.



What is a Jibarito Sandwich?,