Jibarito

Jibarito (pronounced hee-bah-ree-to) is a sandwich made with flattened, fried green plantains instead of bread. It was created at the Borinquen Restaurant in Chicago by Juan "Peter" Figueroa in 1996, inspired by the traditional Puerto Rican cuisine.

History

The Jibarito was first introduced in the United States by Juan Figueroa at his restaurant, Borinquen, in the Humboldt Park neighborhood of Chicago. Figueroa got the idea from a similar sandwich he read about in a Puerto Rican newspaper that used plantains instead of bread. The sandwich quickly gained popularity and is now served in various restaurants in Chicago and other cities.

Preparation

The main ingredients of a Jibarito are steak, lettuce, tomato, mayonnaise, and garlic-flavored oil. The steak can be replaced with other meats like chicken or pork, or with vegetables for a vegetarian version. The plantains are peeled, sliced lengthwise, and fried twice. The first fry is to soften the plantains; they are then smashed and fried again until crispy.

Variations

There are several variations of the Jibarito. Some versions replace the steak with other types of meat, such as chicken or pork, or with vegetables for a vegetarian option. There are also variations in the type of sauce used. Some restaurants use a garlic-flavored mayonnaise, while others use a traditional Puerto Rican garlic sauce known as mojo.

Cultural significance

The Jibarito is more than just a sandwich; it's a symbol of Puerto Rican culture and identity in Chicago. The name "Jibarito" is a term of endearment for people from the Puerto Rican countryside. The sandwich represents the fusion of Puerto Rican and American cultures, combining traditional Puerto Rican ingredients with the American concept of a sandwich.

See also

• Cuisine of Puerto Rico
• Cuisine of Chicago
• Sandwiches

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