For a classic jibarito sandwich, select green, unripe plantains that are firm and starchy. The plantains need this firmness to retain their shape after frying. Yellow or overripe plantains are too sweet and soft for a jibarito sandwich. Make sure you peel and slice the plantains carefully to create bread-style pieces. While similar, bananas can’t be substituted for plantainsin this recipe, as they turn mushy when cooked and are far sweeter than plantains.
Frying the plantains over medium heat to soften first, before then frying until golden, helps to create a soft interior and crispy exterior, mirroring the texture of sandwich bread. The dish is best enjoyed when the plantains are hot, immediately after frying.
What is a Jibarito?
A jibarito sandwich is a Puerto Rican sandwich that substitutes bread for fried green plantains, offering a slightly sweet flavor. Alongside the plantain “bread” this sandwich typically features a mix of beef steak, American cheese, and a variety of toppings such as lettuce, tomato, mayonnaise, garlic, and occasionally pickles. Portable yet hearty, it’s a Puerto Rican street food staple that’s been popularized in Chicago.
The History of the Jibarito Sandwich
The jibarito sandwich from Chicago was created in the 1990s in Puerto Rican restaurants in the city. The term “jibarito” refers back to Puerto Rican mountain farmers, alluding to simple, rustic foods. The modern sandwich as we know it today rose to fame in Chicago, and quickly became in demand in Chicago’s Puerto Rican neighborhoods. While it’s traditionally made with beef, restaurants throughout the city started to put their own twist on the recipe, making versions with chicken, pork, and even vegetarian alternatives.
If you’re headed to Chicago, enjoy a jibarito at local eatery Borinquen and explore plenty of other local dishes and restaurants in our latest guide to where to eat in Chicago.
What to Serve with Jibarito
A hearty sandwich, the jibarito can be enjoyed on its own for a satisfying lunchtime dish. Or, you can pair it with Puerto Rican sides, such as yuca frita (fried cassava sticks) or Puerto Rican-style rice and beans. For a fresher side, a simple green salad or cabbage slaw adds crunch and a lighter touch to the plate.
