Jibarito

History

Invented in 1996 by Juan 'Peter' Figueroa at Borinquen Restaurant in Chicago's Humboldt Park neighborhood, the jibarito replaced bread with tostones — twice-fried flattened green plantains — inspired by a Puerto Rican newspaper recipe. It became a beloved symbol of Chicago's Puerto Rican community and has since spread to Puerto Rican restaurants across the U.S.

Ingredients

• 2 green plantains (halved, flattened and twice-fried)
• Thin-sliced skirt or flank steak
• Garlic-mojo marinade (garlic, olive oil, oregano, sazón)
• American or white cheese slices
• Shredded lettuce
• Sliced tomato
• Mayonnaise
• Salt and pepper

How to Make

1. 1Peel and halve plantains lengthwise; fry in oil at 350°F until softened, about 3 minutes.
2. 2Remove, flatten each piece with a tostonera or flat object, then fry again until golden and crisp. Drain and salt.
3. 3Marinate steak in garlic, olive oil, oregano and sazón for at least 30 minutes.
4. 4Cook steak over high heat to desired doneness; slice thin.
5. 5Spread mayonnaise on the flat side of two plantain pieces.
6. 6Layer cheese, steak, lettuce and tomato between the two plantain 'slices'.
7. 7Press gently, slice in half and serve immediately.

Known for it

• Borinquen3811 N Western Ave, Chicago, IL 60618, USA