A Chicago invention: fried green-plantain slices used as bread, stuffed with garlicky steak or chicken, lettuce, tomato, mayo and a thin slice of white American cheese.
The jibarito was invented in 1996 by Juan 'Pete' Figueroa at Borinquen Restaurant in Humboldt Park, the Puerto Rican spine of Chicago. Figueroa adapted a recipe described in the San Juan newspaper El Vocero, swapping bread for twice-fried, flattened green plantain. The sandwich spread fast through the Paseo Boricua corridor on Division Street, then onto Latin-American menus across the city. Borinquen closed in 2018; Borinquen Lounge on California Avenue carries the family recipe, and a dozen other Humboldt Park kitchens serve their own. The seasoning (a Puerto Rican mojo of garlic, oregano, olive oil and lime) is what separates a good jibarito from a passable one.
3 editor picks for Jibarito in Chicago, ranked by editorial score. All Chicago signature dishes · Jibarito across every city.
Borinquen Lounge ★ 4.3
3811 N Western Ave, Chicago, IL 60618
Borinquen Lounge in Chicago is the North Center Puerto Rican kitchen on Western Avenue from the family that invented the jibarito in Humboldt Park.
Papa's Cache Sabroso ★ 4.2
2517 W Division St, Chicago, IL 60622
Papa's Cache Sabroso is the Humboldt Park Puerto Rican kitchen on Division Street that locals send first-time jibarito eaters to: BYOB, green chilli sauce, steak.
La Bomba ★ 4.1
3221 W Armitage Ave, Chicago, IL 60647
La Bomba is the Humboldt Park-to-Logan Square Puerto Rican counter on Armitage, jibaritos and a deep seafood list of camarones al ajillo, closed Tuesdays only.