| 词条 | Jibarito |
| 释义 |
| name = Jibarito | image = Jibarito.jpg | image_size = 250px | caption = A jibarito made with grilled chicken | alternate_name = | country = Chicago[1] | region = | creator = | course = | type = Sandwich | served = | main_ingredient = Plantains, garlic-flavored mayonnaise, meat, cheese, lettuce, tomatoes | variations = | calories = | other = }} The jibarito (pronounced hee-bah-REE-taw), is a sandwich made with flattened, fried green plantains instead of bread, garlic-flavored mayonnaise, and a filling that typically includes meat, cheese, lettuce and tomato.[2][3] The original jibarito had a steak filling, and that remains the usual variety, but other ingredients, such as chicken and pork, are common. HistoryChicago restaurateur Juan "Peter" Figueroa[2] introduced the jibarito at Borinquen Restaurant, a Puerto Rican restaurant in the Humboldt Park neighborhood, in 1996,[2][3] after reading about a Puerto Rican sandwich 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.[4] Related sandwichesOther Latin American sandwiches served on fried plantains predate the jibarito. They include a Colombian 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.[5] ReceptionThe Daily Meal included the jibarito in their article "12 Life-Changing Sandwiches You've Never Heard Of".[6]See also
References1. ^{{cite web|url=https://chicago.seriouseats.com/2012/07/the-10-best-jibaritos-in-chicago.html|title=The 10 Best Jibaritos in Chicago|first=Serious|last=Eats|website=chicago.seriouseats.com}} {{Sandwiches}}2. ^1 2 [https://web.archive.org/web/20051217081017/http://www.puertorico-herald.org/issues/2003/vol7n33/SagaSandwich-en.shtml Saga of a sandwich]. Chicago Tribune, June 18, 2003. 3. ^1 {{cite web | last = Zeldes | first = Leah A. | authorlink = | title = City of the Big Sandwiches: Four Uncommon Chicago Meals on a Bun | work = Dining Chicago | publisher = Chicago's Restaurant Guide | date = | url = http://www.diningchicago.com/articles/2010/01/21/city-of-the-big-sandwiches-four-uncommon-chicago-meals-on-a-bun | format = | doi = | accessdate = Sep 23, 2013}} 4. ^First look at Graham Elliot's Grahamwich. Chicago Tribune, December 15, 2010: "And it was damn near impossible with the jibarito; thin-sliced fried plantains were never intended to endure such treatment." 5. ^{{cite web|url=http://platanoloco.aguadaserver.net/HISTORIA.html|title=Plantano Loco|publisher=}} 6. ^{{cite web|author=Dan Myers|url=http://www.thedailymeal.com/eat/12-life-changing-sandwiches-youve-never-heard|title=12 Life-Changing Sandwiches You've Never Heard Of|publisher=The Daily Meal|date=27 February 2015|accessdate=2015-03-03}} 7 : Puerto Rican cuisine|Cuisine of Chicago|Latin American cuisine|Sandwiches|Culture of Chicago|Food and drink introduced in 1996|Culinary dishes |
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