|Place of origin||Aguada, Puerto Rico and Chicago, Illinois|
|Main ingredients||Plantains, garlic-flavored mayonnaise, meat, cheese, lettuce, tomatoes|
The jibarito (Spanish: [xiβaˈɾito]), is a sandwich made with flattened, fried green plantains instead of bread, aioli or garlic-flavored mayonnaise, and a filling that typically includes meat, cheese, lettuce and tomato. The original jibarito had a steak filling, and that remains the usual variety, but other ingredients, such as chicken and pork, are common.
Chicago restaurateur Juan "Peter" Figueroa introduced the jibarito at Borinquen Restaurant, a Puerto Rican restaurant in the Humboldt Park neighborhood, in 1996, after reading about a Puerto Rican sandwich created in Plátano Loco in 1991 substituting plantains for bread. The name is a diminutive of Jíbaro and means "little yokel".
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 eateries as well.
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.
The Daily Meal included the jibarito in their article "12 Life-Changing Sandwiches You've Never Heard Of".