The jibarito (pronounced hee-bah-REE-toe), is 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.[2][3] The original jibarito had a steak filling, and that remains the usual variety, but other ingredients, such as chicken and pork, are common.


Chicago restaurateur Juan "Peter" Figueroa[2] introduced the jibarito at Borinquen Restaurant, a Puerto Rican restaurant in the Humboldt Park neighborhood, in 1996,[2][3] 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.[4]

Related sandwiches

Other Latin American sandwiches served on fried plantains predate the jibarito. They include a Colombian cuisine specialty called a patacones and a 1991 invention by Jorge Muñoz and Coquí Feliciano served at their restaurant, Plátano Loco, in Aguada, Puerto Rico.[5]


The Daily Meal included the jibarito in their article "12 Life-Changing Sandwiches You've Never Heard Of".[6]

See also


  1. ^ Eats, Serious. "The 10 Best Jibaritos in Chicago". chicago.seriouseats.com. 
  2. ^ a b c Saga of a sandwich. Chicago Tribune, June 18, 2003.
  3. ^ a b Zeldes, Leah A. "City of the Big Sandwiches: Four Uncommon Chicago Meals on a Bun". Dining Chicago. Chicago's Restaurant Guide. Retrieved Sep 23, 2013. 
  4. ^ First look at Graham Elliot's Grahamwich. Chicago Tribune, December 15, 2010: "And it was damn near impossible with the jibarito; thin-sliced fried plantains were never intended to endure such treatment."
  5. ^ "Plantano Loco". 
  6. ^ Dan Myers (27 February 2015). "12 Life-Changing Sandwiches You've Never Heard Of". The Daily Meal. Retrieved 2015-03-03.