If you’ve never had a jibarito before, you might look at the name and wonder what the heck it is.

Fair question.

A jibarito is a Puerto Rican sandwich made with fried green plantains instead of bread. It’s usually filled with steak and topped with traditional sandwich ingredients like lettuce, tomato, cheese, and garlic mayo.

At Phoenix Coqui, we put our own spin on it. We already had crispy tostones and Juan’s slow-roasted pernil on the menu, so we brought them together and made three bite-sized jibarito sliders. They’re easy to eat, keep the price accessible, and honestly, they just work.

Here’s the story behind this Puerto Rican favorite.

What Does Jibarito Mean?

The word jibarito comes from jíbaro, a term associated with Puerto Rico’s rural mountain communities and agricultural traditions.

The word jíbaro has become closely connected with Puerto Rican identity and culture, and the jibarito sandwich carries that connection right into the food.

So while the sandwich itself was created in Chicago, its name and its main ingredient are deeply connected to Puerto Rico.

Where Did the Jibarito Come From?

Despite being a Puerto Rican sandwich, the jibarito was actually created in Chicago.

The sandwich is generally credited to Borinquen Restaurant in Chicago’s Humboldt Park neighborhood in the 1990s. The restaurant created a sandwich using fried green plantains in place of traditional bread.

It caught on in Chicago and eventually made its way onto Puerto Rican restaurant menus far beyond the city where it started.

That’s what happens when Puerto Rican culture hits Chicago and something new sticks.

What Is in a Traditional Jibarito?

A traditional jibarito starts with green plantains.

The plantains are sliced lengthwise, fried, smashed flat, and fried again until they’re crispy and golden. The two long pieces become the “bread” for the sandwich.

Steak is one of the most traditional fillings, often accompanied by lettuce, tomato, cheese, and garlic-flavored mayonnaise.

It’s basically a sandwich where the bread got replaced with something that has a lot more personality.

Is a Jibarito the Same as Tostones?

Not quite.

Both are made with green plantains, but a traditional jibarito uses long, flattened plantains to create the bun for a sandwich. Tostones are usually made as individual rounds and served as a side or appetizer.

At Phoenix Coqui, we use our tostones as the base for our jibarito sliders. Instead of one long sandwich, you get three individual sliders with crispy plantains and slow-roasted pernil.

So technically, our version isn’t the traditional long jibarito. It’s our take on the idea.

Why Does Phoenix Coqui Use Pernil Instead of Steak?

Steak is traditional, but it isn’t the only way to make a great jibarito.

We use Juan’s slow-roasted pernil because it pairs ridiculously well with crispy plantains. It also lets us keep the jibarito platter at a more accessible price point.

You get tender, flavorful Puerto Rican roast pork, crispy tostones, and three sliders without paying steak prices.

That felt like the right fit for us.

What Is the Jibarito Platter at Phoenix Coqui?

Our Jibarito Platter comes with three jibarito sliders made with crispy tostones and Juan’s slow-roasted pernil.

They’re small enough to pick up and eat without wrestling with a giant sandwich, but don’t let the word “slider” fool you. Three of them make a pretty satisfying meal.

And if you already love our tostones and pernil, well, this is basically the two of them getting together and having a very good idea.

Where Can I Get a Jibarito in Phoenix?

You can find our Puerto Rican-style jibarito sliders at Phoenix Coqui, located at 4041 N 15th Ave in Phoenix, Arizona.

We’re just outside the Melrose District, serving Puerto Rican comfort food Monday through Saturday.

If you’ve never tried a jibarito, this is a pretty good place to start.

View the full menu on our website.

Wepa!