Tripleta

History

The tripleta is Puerto Rico's most indulgent street sandwich, born from the island's love of abundance and flavor. Sold from food trucks and kiosks, it packs three meats — typically pernil (roast pork), chicken and steak — into a soft, pan-pressed roll along with french fries, cheese, and toppings like ketchup, mayo-ketchup and shredded cabbage. It is a true Puerto Rican original, unmatched in generosity.

Ingredients

• Pan sobao roll (or soft hoagie roll)
• Pernil (slow-roasted pork shoulder), sliced
• Chicken breast, grilled and sliced
• Beef steak, thinly sliced
• French fries
• American cheese slices
• Shredded cabbage
• Mayo-ketchup (mayonnaise mixed with ketchup)
• Ketchup
• Mustard

How to Make

1. 1Cook all three meats: season and grill or pan-fry the steak and chicken; slice the pre-roasted pernil.
2. 2Fry or bake french fries until crispy.
3. 3Split the roll and press it on a hot griddle with butter until lightly toasted.
4. 4Layer cheese on the bottom half and let it melt from the heat.
5. 5Pile on all three meats, top with fries, shredded cabbage, and a generous drizzle of mayo-ketchup, ketchup and mustard.
6. 6Press the sandwich closed, slice in half and serve immediately.

Known for it

• Tripleta Campo Rico842 Av. Roberto Sánchez Vilella, San Juan, 00924, Puerto Rico