CHICAGO (WLS) — Chicago is the birthplace of the Italian beef, deep dish pizza and of course, the best hot dog.
But it’s also home to the jibarito. Created in a Puerto Rican kitchen, it’s usually found near Division Street in Humboldt Park. But you can now find it in Pilsen, among the endless taquerias.
Plantains are all over the menu at The Jibarito Stop, which occupies an old greystone along 18th Street in Pilsen. Most notably, in their namesake sandwich, which is rooted in Chicago.
“A jibarito is a plantain sandwich. It has no bread, so basically instead of the bread it has flattened plantains,” said co-owner Cely Rodriguez.
They first have to soak and then peel the barely-ripe plantains, slicing them up and frying them until soft. Then they place them into tortilla presses and literally smash them flat, forming the slices that will contain the sandwiches. The discs are then fried a second time to crisp them up.
From there, you choose from among four fillings, but all begin with a drizzle of mayo, a slice of cheese and then either chicken, vegetarian, excellent pulled pork or the most classic, steak with onions. Lettuce and tomato top it off, as well as a healthy brush of garlic oil on top. The two owners wanted to offer their guests more choices.
But it’s also home to the jibarito. Created in a Puerto Rican kitchen, it’s usually found near Division Street in Humboldt Park. But you can now find it in Pilsen, among the endless taquerias.
Plantains are all over the menu at The Jibarito Stop, which occupies an old greystone along 18th Street in Pilsen. Most notably, in their namesake sandwich, which is rooted in Chicago.
“A jibarito is a plantain sandwich. It has no bread, so basically instead of the bread it has flattened plantains,” said co-owner Cely Rodriguez.
They first have to soak and then peel the barely-ripe plantains, slicing them up and frying them until soft. Then they place them into tortilla presses and literally smash them flat, forming the slices that will contain the sandwiches. The discs are then fried a second time to crisp them up.
From there, you choose from among four fillings, but all begin with a drizzle of mayo, a slice of cheese and then either chicken, vegetarian, excellent pulled pork or the most classic, steak with onions. Lettuce and tomato top it off, as well as a healthy brush of garlic oil on top. The two owners wanted to offer their guests more choices.
Source: www.abc7chicago.com
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