Jibarito is a Latin American sandwich made with fried plantains instead of bread and garlic mayonnaise. Its origin is attributed to a Puerto Rican restaurant owner in Chicago. The sandwich has a mix of American and Latin American elements and can be customized. Food critics enjoy the unique combination of flavors and textures.
Jibarito is a specific type of sandwich based on Latin American cuisine. One of its main features is the use of fried plantains instead of slices of bread. There is also garlic mayonnaise in the dish, something that is popularly attributed to various Spanish-speaking cultures.
The origin of the Jibarito, according to popular news sources, was in Chicago, where a native Puerto Rican adapted his restaurant menu to reflect his culinary roots. The word jibarito is Spanish for “country boy” or “little boy,” and its colloquial usage indicates the specific cultural background of the sandwich. While some would argue that this type of sandwich has a lot in common with the more well-known Cuban sandwich and other Latin American sandwich designs, there are also some elements that are surprisingly unique.
Along with the plantains and garlic mayonnaise, the Jibarito has a variety of elements that mimic traditional American sandwiches. Some of the common fixings include tomato, lettuce and onions. The meats used for the sandwich range from chunks of steak to other common American meats such as chicken and pulled or barbecued pork.
Chicago residents credit the creation of the Jibarito sandwich to Juan C. Figueroa, owner of a restaurant called Borinquen Restaurant, which indicates his Puerto Rican heritage. Figueroa began selling the sandwich locally and it became a part of the greater culinary tradition of Chicago, a city that was not lacking in food history, or lacking its traditional unique dishes that enjoy popularity in other parts of the country, as well as in international level.
There are many different interpretations of the Jibarito sandwich. Proceeding from its original form, other restaurant owners started copying the style of the original, replacing some elements with their own creative ideas. For example, the plantains in question shouldn’t be fried, and different presentations can affect the final nutritional value. You can also add other signature vegetables like hot or hot peppers.
Overall, food critics have been delighted with the combination of flavors that the Jibarito offers. The contrast between the texture of the plantains and the softer textures of the internal ingredients results in a unique experience, as does the contrast between the strong taste of the garlic mayonnaise and other more delicate items. This rich sandwich is set to become a trendy item in ethnic restaurants in the future, as more and more people discover its common availability.
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