The year is 1996, and restaurateur Juan Figeroa wants to add a new, Puerto Rican-inspired menu item to his popular Humboldt Park restaurant, Borinqen. He flattens two fried green plantains; slathers them with garlic-flavored mayonnaise; and layers steak, cheese, lettuce, and a sliced tomato between them. The jibarito is born.
Spanish for “little yokel,” the breadless sandwich can now be found in restaurants across the United States and the Caribbean, but it’s as quintessentially Chicago as deep dish, Italian beef, or a hot dog that’s been “dragged through the garden.” It’s not just served at Puerto Rican restaurants. The follow are eight spots that serve great jibaritos. Listed from north to south.Read More