First served in Chicago at Borinquen Restaurant in 1996, the jibarito is a Windy City gloss on the Puerto Rican emparedado de platano—a sandwich that replaces bread with flattened, twice-fried plantains. Between the crunchy plantains is a sheaf of spicy, thin-sliced steak along with cheese, lettuce, tomato, peppers, onions, and mayonnaise. Named for the jibaros—the hearty country folk of inland Puerto Rico—a jibarito may also be made with chicken, ham, or roast pork; some places even offer vegetarian versions. Although its inspiration was Puerto Rican, the jibarito has become a staple in Mexican and South American restaurants throughout Chicago.