The Jibarito: Chicago's Sandwich With No Bread
Most sandwiches start with bread. Chicago's jibarito (hee-bah-REE-toe) starts with a green plantain, sliced lengthwise, fried, smashed flat, and fried again until it's crisp enough to hold a sandwich together.
What's in it
The classic version:
- Two smashed, fried green plantains in place of bread
- Thin-sliced steak, often cooked with onions
- Garlic-flavored mayo or garlic oil
- Lettuce, tomato and usually American cheese
The plantain shell is crunchy on the outside, a little starchy inside, and much sturdier than you'd expect. It is not a light lunch.
Where it came from
The jibarito was born in Chicago in the 1990s at Borinquen, a Puerto Rican restaurant, and spread through the city's Puerto Rican neighborhoods, especially around Humboldt Park. The name comes from jíbaro, a word for the rural people of Puerto Rico's countryside. A sandwich that started as one restaurant's experiment is now on menus all over Chicago and has inspired copies across the country.
Variations to look for
- Chicken or roast pork instead of steak
- Jibarita: the same idea made with sweet, ripe plantains (maduros) instead of green ones
- Cubano jibarito: ham, pork, Swiss and pickles between plantains
Where to get one
- Borinquen Lounge, North Center. Bills itself as the Home of the Jibarito. Start here.
- Jibaritos y Más, Logan Square. The widest variety, including the Cubano version.
- Cafe Central, Noble Square. A decades-old diner that wraps its jibaritos tight and sends them out with three housemade condiments.
Browse them all in our Jibarito section.