Jibarito Sandwich A Unique and Flavorful Delight

Touted as the Jibarito Sandwich, this Puerto Rican sensation ditches regular bread in favor of crispy, golden plantains. Although this sandwich originated elsewhere, the juicy meats, fresh toppings, and garlicky kick have captured hearts well beyond their birthplace. Jibarito is a must-try dish for a food lover seeking something to try out of the box or a Latin cuisine fanatic.

How to Perfect a Chicago Puerto Rican Jibarito Sandwich

If you are in the market for a sandwich full of strong flavors, crunchy textures, and a taste of Puerto Rican culture, look no further than the Jibarito sandwich. Instead of bread, this scrumptious dish uses twice-fried plantains, making it naturally gluten-free and extremely flavorful. Once you have it, you may never return to traditional cheeseburgers!

What Is a Jibarito Sandwich?

The Jibarito (pronounced hee-bah-ree-toe). is a Puerto Rican classic that made its debut in Humboldt Park, Chicago, in the 1990s at the infamous Borinquen Restaurant. Instead of bread, it uses crispy, flattened tostones (that is, fried green plantains), and is traditionally packed with steak, lettuce, tomato, onions, cheese, and garlic aioli. However, there are plenty of variations, like pork, chicken, and even vegetarian versions with mushrooms.

Ingredients and Substitutions

For the Plantains:

• 2 large green plantains (not ripe, to ensure firmness)
• Vegetable oil (for frying)
• Salt and pepper (to taste)

For the Steak:

• 1 lb flank steak (or skirt steak)
• 1 tsp Sazon seasoning
• ½ tsp cumin
• ½ tsp oregano
• 1 tbsp olive oil
• 1 tbsp white vinegar
• 1 tsp adobo sauce (optional, for a smoky flavor)
• Salt and pepper (to taste)

For the Aioli Sauce:

• ½ cup mayonnaise
• 2 cloves garlic (minced)
• ½ tsp hot sauce (optional)
• ½ tsp chili powder

For the Sandwich Assembly:

• 4 slices American cheese
• 1 Roma tomato, sliced
• ½ onion, sliced (red, white, or yellow)
• 2 leaves lettuce (iceberg or green leaf)

Equipment Needed

How to Make a Jibarito

Step 1: Fry the Plantains

• Cut the plantains gently, and acutely. Slice the plantains in half.
• First Fry: Heat 2-3 inches of vegetable oil in a deep skillet over medium heat to 375°F (190°C). Fry each plantain for 3-4 minutes per side until lightly brown. Remove and drain on paper towel.
• Flatten — Lay each fried plantain on a flat surface and press down with a plate or skillet until about ¼-inch thick
  Second Fry: Lower the heat again before gently adding back the flattened plantains to the hot oil and letting them fry for another 2 to 3 minutes or until golden and crispy. Drain on a paper towel and season with salt and pepper.

Step 2: Prepare the Steak

• Mix Sazon, cumin, oregano, vinegar, olive oil, adobo sauce, salt, and pepper in a bowl and marinate the steak. Season the steak all over with it and marinate at least 30 minutes (overnight for the best flavor).
• Cook the steak in a drizzled skillet and heat on medium with 1-2 tbsp. oil. Sear the steak 2-3 minutes per side or until desired doneness Take out and rest before slicing.

Step 3: Make the Aioli

• In a bowl, whisk together the mayonnaise, garlic, hot sauce, and chili powder.
• Chill until needed.)

Step 4: Assemble the Jibarito

• Add a layer of aioli sauce on top of one of the fried plantains.
• Layer with tomatoes, onions, steak, lettuce, and cheese.
• Finishing with another fried plantain.
• Slice in half and serve right away

Tips for the Perfect Jibarito

Marinate the steak overnight for optimal Go for: Marinate the steak overnight for full flavor. ✅ Use green plantains — they are much firmer and hold the sandwich together better. Whether you are frying or cooking, you need to drain the plantains well or it will be soggy. ✅ Best taste and texture when eaten immediately.

Make-Ahead and Storage

• Make-Ahead: Aioli sauce, veggies can be sliced, some of the steak can be marinated the night before.
• Storage: Ingredients keep separate in airtight containers for 2-3 days.
• Reheat: Heat steak and tomatoes in a If you are not actively reviewing, Try this instead: a skillet at 350°F for 4–6 minutes.
• Freezing: Only the steak can be frozen (for 3 months). Plantains must be fried as you go.

Jibarito Sandwich Variations

What to Serve with a Jibarito

• What to order: Mofongo—a Puerto Rican mash of plantains with garlic and pork.
• Scent of Puerto Rico: Arroz con Gandules—rice with pigeon peas, a staple side dish.
• Plantain Chips: Keep the plantain theme going!

Today, there are many tasty takes on the Jibarito, which has evolved past its steak version to offer flavor for all tastes and diets. Jibarito is for everyone, from seafood lovers to vegetarians. Here are some of the best-known, variations:

Chicken Jibarito

(If you want something lighter, grilled or crispy chicken makes for an excellent stand-in for steak.) Marinated in garlic, citrus, and traditional Puerto Rican spices, chicken Jibaritos deliver a juicy and flavorful

What Is So Special About the Jibarito Sandwich?

Unlike your average sandwich, the Jibarito uses two crispy fried plantains in place of bread. “This gives it a different flavor — sweet and savory—and it has a satisfying crunch.” Medium-rare steak or chicken, melted cheese, crisp lettuce, tomato, and garlicky mayo each add their own punch in each bite.

But the magic of the Jibarito isn’t only in its flavor. It embodies the marriage of Puerto Rican tradition and American innovation, and as such, it is something of cultural pride and ingenuity.

The Jibarito Sandwich: Origin and History

The Jibarito (pronounced “hee-bar-ee-to” and means “little hillbilly” in Spanish) was born in Chicago, not in Puerto Rico! It was first made in the 1990s by Juan “Pete” Figueroa, the owner of Borinquen Restaurant. Influenced by a similar sandwich made with plantains that he’d tried in Puerto Rico, he decided to transform it into a sandwich, and the Jibarito soon became a local hit.

As the word spread, the jibarito was adopted by other Chicago restaurants and beyond, and now it is a must-try dish in Puerto Rican cuisine around the world.twist. Some variations use shredded chicken to make a pulled-style sandwich.

Pork Jibarito–

• Slow-roasted pernil (Puerto Rican-style pulled pork) produces an exceptionally tender and juicy Jibarito. The crunchy plantain accompanies the porcine with a rugged kiss that’s a favorite of old-school Puertoriqueños.

Shrimp or Seafood Jibarito

• Seafood lovers, shrimp or fish Jibaritos are an incredible substitute. Crunchy-fried shrimp or grilled fish (like snapper or tilapia) are a fresh, light taste. Those versions frequently come with tropical slaw or avocado, to amp up the flavor.

Vegetarian and Vegan Jibarito

Meat avoiders can still enjoy a tasty vegetarian Jibarito with grilled vegetables, portobello mushrooms, or plant-based protein such as tofu or jackfruit. To make a vegan Jibarito, substitute the cheese and the garlic mayo (for dairy-free versions).

Jibarito Burger

• Why not make a Jibarito out of a classic burger? Smashed fried plantains are now used in many places as buns for beef or turkey burgers. Sandwiched with lettuce, tomato, cheese, and seasonings, this version is tailor-made for burger fans in search of something different.

Breakfast Jibarito

• Some enterprising cooks have given the Jibarito a breakfast twist, stuffing scrambled eggs, bacon, and cheese between the plantains. Top with hot sauce or a drizzle of maple syrup for a yummy breakfast treat!

What to Serve with a Jibarito: Best Side Dishes & Drinks

A Jibarito is tasty on its own, which is great on its own, but selecting the right sides and drinks can elevate the meal to another level. Here are some excellent combinations:

What to Serve With a Jibarito: Best Side Dishes

• Tostones (Twice-fried Plantains) – If you’re a fan of plantains, why not double down? In those cases, tostones are the answer — fried and crispy slices of green plantains often served with garlic sauce. They contribute a crunchy texture to the dish.
• Corn and Egg on Coddled Grains – Classic Puerto Rican rice dish with pigeon peas, arroz con gandules, makes a great match with the bold flavors of a Jibarito. The rice soaks up the juices and spices from the sandwich, enhancing every single bite.
• Yucca Fries – Yuca (cassava) fries is another amazing alternative to potato fries. Bowl of slightly sweet, crunchy, starchy fries with garlic mayo or a spicy dipping sauce
• Maduros (Sweet Plantains) – Those with a sweet and savory appetite can order maduros — fried ripe plantains. Their natural sweetness harmonizes with the salty, garlicky flavors of the Jibarito.
• Side Salad – And for lighter fare, a salad with avocado and tomatoes, drizzled with a citrus vinaigrette, cuts the heaviness of fried plantains.

What Are the Best Drinks to Have with a Jibarito?

• Piña Colada – This time-honored Puerto Rican beverage—a blend of pineapple juice, coconut cream, and rum—is a heavenly tropical companion to a Jibarito.
• Mango or Passion Fruit Juice – Fresh tropical juices — mango, passion fruit, or guava — can add a refreshing contrast to the savory sandwich.
• Malta(Puerto Rican Malt Beverage – Malta is a sweet, bubbly malt beverage with a molasses flavor. It’s a common drink in Puerto Rican cuisine and pairs nicely with the flavors of a Jibarito.
• Café con Leche – To wash down Jibaritos for breakfast, a cup of café con leche (Puerto Rican coffee with steamed milk) is the ideal pairing.
• Cold Beer – A cold lager or light beer is nice with a Jibarito’s garlicky and crunchy parts. Opt for a Puerto Rican beer such as Medalla Light.