Jibarito
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The jibarito (Template:IPAc-es) is a sandwich originating from Chicago’s Puerto Rican community. It is made with flattened, fried green plantains instead of bread, aioli or alioli, also known as garlic-flavored mayonnaise, and a filling consisting of meat, cheese (generally American), lettuce, tomato, and sometimes onion and crushed garlic.[1][2][3] The original jibarito had a steak filling, and that remains the predominant variety, but other ingredients, such as chicken and pork, are also 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] The twice-fried plantain chip used as the base of the sandwich is inspired by Venezuelan patacones, also known is Puerto Rico as tostones. The name is a diminutive of jíbaro and means "little yokel".[3]
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 restaurants as well.[4]
Related sandwiches
Other Latin American sandwiches served on fried plantains predate the jibarito. They include a Venezuelan cuisine specialty called a patacones and a 1991 invention by Jorge Muñoz and Coquí Feliciano served at their restaurant, Plátano Loco, in Aguada, Puerto Rico.[5]
Reception
The Daily Meal included the jibarito in their article "12 Life-Changing Sandwiches You've Never Heard Of".[6] Time Out called the jibarito an "ingenious creation", while National Geographic listed it as one of Chicago’s most iconic dishes.[7][8]
See also
References
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- ↑ a b c Saga of a sandwich. Chicago Tribune, June 18, 2003.
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- ↑ 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."
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