Best Jibarito in Chicago and Puerto Rican Food Nearby

The best jibarito in Chicago is a sandwich with no bread. Instead of a bun, it uses two flattened, fried green plantains, which hold garlic mayonnaise, cheese, lettuce, tomato and steak or chicken. The jibarito was born in the Puerto Rican community of Humboldt Park, and it now appears on menus across Chicago.

What is the best jibarito in Chicago?

The classic jibarito has a steak filling, with garlic mayonnaise and American cheese between the plantains. Variations include chicken, pork, shrimp and vegetarian versions. Judge a jibarito by the plantains first. They should be crisp at the edges and tender in the middle, with no greasy aftertaste. The garlic spread should be assertive, and the sandwich should hold together as you lift it.

A jibarito is an eat-it-now sandwich. Plantain loses its crunch quickly, so eat it at the table when you can.

The plantain itself is worth understanding. Green plantains are starchy, not sweet, and they are sliced, fried, smashed flat and fried again until crisp. That double frying is what gives a jibarito its shell. If a kitchen skips it, the sandwich will be soft and heavy, and the filling will slide out. Look for plantains with browned edges and a slight shine.

Where does the jibarito origin story begin?

Historians trace the jibarito to Juan Peter Figueroa, owner of Borinquen in Humboldt Park. The story is that he read about a plantain sandwich served at a restaurant called Platano Loco in Aguada, Puerto Rico, and brought the idea to Chicago. One account places the invention in the mid 1990s.

Borinquen has since moved, and Borinquen Lounge on Western Avenue in North Center is described as a kitchen run by the family that invented the jibarito. The name comes from jibaro, a word for a Puerto Rican countryside dweller.

The story matters because it shows how a dish can be invented in a restaurant kitchen rather than handed down. The sandwich is an American creation built on Puerto Rican ingredients, and it became so popular that it spread to other Latino restaurants and to menus with no connection to the island. Many Chicagoans now treat it as a city dish, in the same family as the Italian beef and the Chicago-style hot dog.

Where can you eat in Humboldt Park?

Humboldt Park Puerto Rican food centers on Division Street, and locals send first-time jibarito eaters to the restaurants along it for steak, chicken and vegetarian versions, each with a house sauce.

Along Division Street and the avenues nearby you will find burger-inspired takes on the sandwich, jibarito sliders and counters that pair jibaritos with a seafood list. Compare two or three, and rate the plantain crunch and the sauce.

Why does Division Street Chicago matter?

Division Street is the main avenue of the Puerto Rican community, with restaurants, bakeries, murals and shops. A walk along the street puts you in the neighborhood where the sandwich was invented. It is also a good place to discover other dishes, such as pernil, pasteles and arroz con gandules.

Plan for a slow afternoon. Eat a jibarito, buy a pastry and take a stroll through the park nearby. Streets can be busy on weekends, so allow time to park.

A Puerto Rican bakery or café is a good place for strong, sweet coffee and a pastry such as a quesito, which is filled with sweet cheese. A full afternoon might begin with a coffee, move to a jibarito at midday and end with a pastry for the walk home.

What else belongs on a Chicago Puerto Rican restaurants list?

Chicago Puerto Rican restaurants serve more than jibaritos. Look for pernil, slow roasted pork shoulder with crisp skin. Look for mofongo, mashed fried plantain with garlic and pork. Look for alcapurrias, fried fritters of green banana, and for rice with pigeon peas.

A well-rounded meal might include a jibarito, a side of tostones and a cold drink, such as a tropical soda. Ask the server which dishes are made fresh each day.

If you are with a group, build a table meal. Order a jibarito for each person, a plate of pernil to share, rice and beans, and a dessert such as flan or tembleque, a coconut pudding. Sharing lets you taste the range of the cuisine, and the contrast between the crisp sandwich and the soft, slow-cooked pork is the best argument for the cooking.

How should you order a jibarito?

Say the filling first, such as steak or chicken, and then ask about cheese and sauce. If you want more flavor, ask for extra garlic mayonnaise. If you prefer a lighter version, ask for lettuce and tomato on the side.

Pair the sandwich with a side of yuca or a salad, and plan to share if you want to taste something else. The sandwich is hearty, so a single order is a meal.

What else should you eat around Chicago?

For another culinary tradition, read the best tacos in Chicago guide. The be the first to rate Chicago's best jibarito page shows a method for scoring the sandwich. For an evening out, the date night restaurants in Chicago guide is a good companion. The US guides page lists more.

A jibarito is a dish that begs a debate. Get the Mosey app, rate each sandwich by its plantain crunch, its garlic sauce and its filling, and build a Chicago list that ends the argument.