Jibarito: Difference between revisions
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The '''jibarito''' (pronounced ''hee-bah-ree-to''), a specialty of [[Chicago]], is a [[sandwich]] made with flattened, fried green [[Plantain (cooking)|plantain]]s instead of bread, [[garlic]]-flavored [[mayonnaise]], and a filling that typically includes meat, [[cheese]], [[lettuce]] and [[tomato]].<ref name="saga">[http://web.archive.org/web/20051217081017/http://www.puertorico-herald.org/issues/2003/vol7n33/SagaSandwich-en.shtml Saga of a sandwich]. Chicago Tribune, June 18, 2003.</ref><ref name="zeldes">{{cite web | last = Zeldes | first = Leah A. | authorlink = | title = |
The '''jibarito''' (pronounced ''hee-bah-ree-to''), a specialty of [[Chicago]], is a [[sandwich]] made with flattened, fried green [[Plantain (cooking)|plantain]]s instead of bread, [[garlic]]-flavored [[mayonnaise]], and a filling that typically includes meat, [[cheese]], [[lettuce]] and [[tomato]].<ref name="saga">[http://web.archive.org/web/20051217081017/http://www.puertorico-herald.org/issues/2003/vol7n33/SagaSandwich-en.shtml Saga of a sandwich]. Chicago Tribune, June 18, 2003.</ref><ref name="zeldes">{{cite web | last = Zeldes | first = Leah A. | authorlink = | title = City of the Big Sandwiches: Four Uncommon Chicago Meals on a Bun | work = Dining Chicago | publisher = Chicago's Restaurant Guide | date = | url = http://www.diningchicago.com/articles/2010/01/21/city-of-the-big-sandwiches-four-uncommon-chicago-meals-on-a-bun | format = | doi = | accessdate = Sept. 23, 2013}}</ref> The original jibarito had a [[steak]] filling, and that remains the usual variety, but other ingredients, such as [[chicken]] and [[pork]], are common. |
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==History== |
==History== |
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Revision as of 21:40, 23 September 2013
 A jibarito made with grilled chicken | |
| Type | Sandwich |
|---|---|
| Main ingredients | Plantains, garlic-flavored mayonnaise, meat, cheese, lettuce, tomatoes |
The jibarito (pronounced hee-bah-ree-to), a specialty of Chicago, 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.[1][2] The original jibarito had a steak filling, and that remains the usual variety, but other ingredients, such as chicken and pork, are common.
History
Chicago restaurateur Juan "Peter" Figueroa[1] introduced the jibarito at Borinquen Restaurant, a Puerto Rican restaurant in the Humboldt Park neighborhood, in 1996,[1][2] 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.[3]
Related sandwiches
Other Latin American sandwiches served on fried plantains predate the jibarito. They include a Colombian specialty called a patacones and a 1991 invention by Jorge Muñoz and Coquí Feliciano served at their restaurant, Plátano Loco, in Aguada, Puerto Rico.[4]
See also
References
- ^ a b c Saga of a sandwich. Chicago Tribune, June 18, 2003.
- ^ a b Zeldes, Leah A. "City of the Big Sandwiches: Four Uncommon Chicago Meals on a Bun". Dining Chicago. Chicago's Restaurant Guide. Retrieved Sept. 23, 2013.
{{cite web}}: Check date values in:|accessdate=(help) - ^ 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."
- ^ Plantano Loco