This is def an authentic Chicago Puerto Rican dish. Here you can’t go to a PR restaurant in Chicago and not see a Jibarito on the menu. While a lot of Puerto Rican’s our of Chicago have heard of it. They’re delicious.
This dish is traditionally from Puerto Rico... my tatarabuela, bisabuela y abuela made these sandwiches for there husbands and family when bakeries didn't exist on the Island... There was a place called El Platana Loco en Aguada PR who made the best jibaritos... However they closed after Hurricane Maria and now have a food truck in Rincón PR.... I enjoy your videos, keep up the good work....
Thanks! I know my dad is trying to get back there, with everything going on and our family there obviously. I hope all of your family is ok there. Anyway thanks for commenting I love when people take time to drop a comments!
Yes Gia, you're RIGHT on that I'm from Mayaguez, is used to work in Atalaya de Aguada, The Pizza place Called "El Mirador Del Tropico" y the Owner of "El Platano Loco" we used to hangout with him that was way back in the 90s Weepaaa
I live in Puerto Rico, and to be honest, the first time I saw this sandwich it was on0 a cooking challenge. Then on an afternoon puertorican cooking show. That was a few years back. I will be trying this recipe, Something different to serve for lunch/dinner. God bless.......
@Dani P Nope. Others have attested to the same. The dish has been done in Puerto Rico even before we had bakeries. We my grandma used to make it since she was a girl and she was born in 1917. In fact, the COMMERCIAL origin which inspired the guy from Chicago was El Platano Loco in Aguada. This is all in wikipedia by the way. Long before El Platano Loco made it commercial it was prepared and eaten in many PR households. Venezuelans also have the same concept called Patacon Pisao.
I’m making this for my daughter she ask me to make them for so here I am do it for the family specialy for my daughter she loves it ...nice post❤️👍✌️🇵🇷🇺🇸
Awesome! I started learning from my dad since I was raised in Chicago so it was kinda like learning my heritage a little. The one big thing is P.R. families all have their own way of doing things so use them as a base and tweak these!!
Average Guy Gourmet definitely. Same as Mexican food. Someone will always say it’s not authentic. I say every family has their own unique twist. That’s what makes it so wonderful. It’s always different depending on who’s cooking. That’s why each Mexican restaurant here in California where I’m from has their own loyal followers. I love trying different food and all time favorites from others 😊👍
No puedo esperar a visitar Puerto Rican nuevamente. Esta vez estoy tomando mi familia, mi esposa y mis hijos nunca han estado allí, así que estoy emocionado de tener ellos experiencia todo por ellos mismos!
BY FAR THE BEST VIDEO EXPLANATION FOR MAKING JIBARRITOS! Wonderful job!! I'm actually making some right now following your steps and they look and smell AMAZING! Thank you! 👍👏👏👏😛
Hola, hoy prepare el jibatito estubo rico, gracias por la receta solo q se me olvidó hacer el salsa q preparo primero pero en la próxima ya la preparo, buenas tardes
Thank you for the compliment! I am lucky and have a few really good ones not far from me, and if I go into Chicago itself there are a TON of great restaurantes de puertorriqueños there lol.
I am from Chicago and this is not a true Puerto Rican Dish this was only created in Chicago and as far as i know we are the only ones who sell it i would have this as a kid at Boriquen in Humbolt Park Still my favorite puerto rican spot and meal it is absolutely delicious and i can't help but get it every time wish you all are able to try this truly delicious..
About 5 years ago I watched a TV chef competition and this PR chef won the show with the Jibarito sandwich. Before that I have never heard about it, I grew up in PR but left when I was 18 years old. I never heard about tripleta either but who cares, PR food is the best.
I know the Jibarito was created by a Puerto Rican in Chicago and made it's way back to the island lol. The tripleta is one my dad introduced me too, the way I made the tripleta isn't the classic way. On that one I just had fun with the concept lol.
Half, My Dad is Puerto Rican, born and raised in Santurce. Most of these recipes I use are his (well not this Jibarito ). I am using learning a lot of the cooking to connect my family with our roots.
I live in the suburbs of Chicago. When I lived in the city proper you could find them EVERYWHERE. Out here now though lol, I only have one store with in a reasonable driving distance to get them. Funny enough it is an Italian Fresh Food Market, but they have a TON of fresh cultural produce.
@@AverageGuysGourmet thanks so much for the info. I am in Pittsburgh and we need more culture here. Our Save-A-lot may have them since they sometimes carry ethnic food.
Average Guy's Gourmet just had two, but made 8 for the family. My friends mother made this one time and it crossed my mind. then I found your video. You now sir have a new fan! btw I'm a chef as well!!
I need to ask you things then lol!! I am totally self taught so if you see me making mistakes please feel free to let me know I am not to proud to take advice and learn more!
Freakin' BRILLIANT!!!!! I lived in PR for 2 years and got all over the island and never saw one of these...it was always cubanos and media noches which are fabulous as well. Just an aside, there was this place in Cabo Rojo, right on the water where the lady made tostones gigantes..1 whole platano would be made into a tostone with garlic and I'd smear catsup/mayo all over it, dip it in mojo - gringo style she called it......shit, sorry lost my head....you stirred some great memories.
Thanks! I am cooking alot of this because my little ones have never been there and we are planning a trip there with my Dad since it has been so long since he visited and I think it would be a blast to get him and his grand kids there. I have so many cool memories of the food from when we used to go as a kid (every 3-4 summers) The ones that stand out most for me was a pig roast we had. My Dad doesn't remember it but I am trying to jog his memory because I want to learn what we had. I just remember it being so amazing. No lie the food there is so incredible, PR has such an under rated cuisine that no one knows about!
Here is both how to make homemade Adobo and an Amazon Link (I know it is Amazon US but maybe seeing the package will help a little too) www.amazon.com/Goya-Adobo-Pepper-Purpose-Seasoning/dp/B07DHQS6JR/ This recipe for Adobo is out of my cookbook The Easy Puerto Rican Cookbook Makes 2 Cups 1/2 Cup Oregano 1/2 Cup Garlic Powder 4 Tablespoons Onion Powder 4 Tablespoons Ground Black Pepper 4 Tablespoons Ground Cumin 4 Tablespoons Paprika 4 Tablespoons Ground Coriander 2 Tablespoons Turmeric Hopefully these help
All I did for mine was take a little bit of Olive Oil, and Garlic Cloves and work them in my pilon until it was a nice paste. How much garlic is up to you since the more you will use the stronger it will be. The less garlic you use the more liquidy it will be, the more you use the more of a paste it will be.
There's also the mayo, ketchup, crushed garlic, (I always use cloves, but I hear some people use powdered garlic), and hot sauce mixture/dip. Mix to taste. Rico!
Literally my favorite PR food EVER!!! Everything else is second to this one lol. And thank you I never thought of them that way but I will take a compliment where I can get them lol.
No problem, I always get back to every comment if you ever have a question lol. My oldest is just in H.S. now and playing football... so been running around lol. Thanks for checking out the channel and dropping a comment!
Original & Traditional Dish From Platano Loco Rest In Aguada Puerto Rico, Now The Platano Loco Food Truck In Rincon Puerto Rico...Created In Puerto Rico, Not Chicago (introduced the jibarito at Borinquen Restaurant 1996, after reading about a Puerto Rican sandwich created in Plátano Loco in 1991).
I'm gonna make this over the weekend but I'm gonna make them how my BF grandmother thought him how to do tostones, soak them in adobo and garlic water... 🤗😁
My brother don't get me wrong but that it's not Puertorican at all we don't have that in my beautiful Puerto Rico that's a Chicago Rican recipe because the Puerto Rico jíbarito is totally different and it doesn't have green plantains its yellow plantains. But it looks good
In the Chinese takeouts here in NYC, the cooks use a heavy spatula and knock them flat in one blow. But also, the plantains are cut coin-size and served with a garlic topping.
None of the restaurants I have had it at in Chicago and the area have put them on honestly.. This is a legit curiosity, when you get it with onions are they just raw, or like sauteed first?
@@ivyrivera8081 Me to I'm from Albany park. Went to Gordon Tech for H.S. I wonder if when I was little my dad just ordered them without onions and I got used to that.
@@AverageGuysGourmet Can I use shrimp instead of steak? If so do you have a recipe, would LOVE to try it:-) also can I put the crushed garlic in the sauce mixture?
I live in Puerto Rico and loved when anybody made jibaritos. This is what Jibarito is in Puerto Rico. I live in Orocovis and in the central part of PR it has been prepared like this since forever. They are good: th-cam.com/video/4UUKI2cQLcc/w-d-xo.html
Intenté traducir las instrucciones, espero que tengan sentido. 1.Marinee los filetes en Adobo, Comino, Orégano, Vinagre, Aceite de oliva y suficiente agua para asegurarse de que estén cubiertos. Quieres ir un mínimo de un par de horas. obviamente cuanto más tiempo mejor. 2. Mezcle Mayo, Ketchup, salsa picante y ajo en polvo en un tazón pequeño, esto se esparcirá en un sándwich terminado (en el video, olvidé el ajo en polvo y tuve que hacerlo fuera de la cámara). Refrigere hasta que esté listo para su uso. 3. Despelleje sus plátanos, los corto por la mitad dos veces una vez por largo. Esto hace que lo que mi hermano llama Jibarito Sliders =). Por lo general, simplemente los cortaría en la mitad de su longitud. 4. Caliente un poco de aceite en su sartén y dore el filete. Con el filete lo suficientemente delgado, solo deberías cocinarlos un par de minutos a cada lado. Una vez que los filetes estén listos, córtelos en tiras. 5. Llene su sartén con más aceite, caliente el aceite a fuego medio / alto. Freír los plátanos que no quieres que se doren. Solo quieres ablandarlos unos 7 minutos más o menos. 6. Deje que los plátanos se enfríen un poco, luego querrá romperlos. Hay una prensa para esto, pero no tengo una, así que uso mi mano o una espátula. Si quisieras, podrías usar el fondo de un plato. 7. Una vez que todos los plátanos estén aplastados, llévelos a la freidora y fríalos nuevamente hasta que estén dorados. Retirar del aceite y dejar enfriar. 8. Construye tu sándwich en este orden. Plátano, Bistec, Lechuga, Tomate, Cilantro, use la propagación que hizo anteriormente y espárzala sobre el Plátano superior.
I don't think this is a traditional Puerto Rican dish though. I live on the island and I had never heard of Jibaritos until I went to Chicago recently. I asked my parents who also live here on the island and they've never heard of it either.
It was invented in Chicago in a Puerto Rican restaurant. It has spread all over the U.S. and has become a main stay on the menus. I purposely didn't call it traditional as it isn't old enough (about 25 years old) to be a traditional dish. But this is how a Puerto Rican Restaurant would prepare the sandwich =)
Average Guy's Gourmet and my Cuban friends thought I was crazy for not knowing it. They were like..."but it's Puerto Rican!" and I would just say "Well I dont know what to tell you." lol!
It's Us 1st and 2nd gens born inland Puerto Rican =) ChiRican =P I will say this it has been a ton of fun hanging with my dad to learn a lot of things (he was born and raised in Santurce since 1938 moved here in the 60s). Cooking with him has become my connection to a culture I really didn't know (mom is Sicilian so it really wasn't in the home) I am trying to get my son to hang with us and cook and listen to the stories dad has...never too late to re-connect right? lol Thanks for check the vid out and commenting =)
1400deadwood yoy don't know what u saying ..it is an old dish that oyr abuelis use to do in WW11 because their can have bread .look you historia boricua. Chico .and don't text nonsecen
Mayonnaise is amer thing. N ketchup. N mustard .how r they authentic p.R..u say it in English but they're still rican,Rican, SAY JIBARITO N PROUNCE IT RIGHT. NOT JIBARIDO.
This is def an authentic Chicago Puerto Rican dish. Here you can’t go to a PR restaurant in Chicago and not see a Jibarito on the menu. While a lot of Puerto Rican’s our of Chicago have heard of it. They’re delicious.
100% I LOVE these lol.
So true!
Same thing in NYC too
This dish is traditionally from Puerto Rico... my tatarabuela, bisabuela y abuela made these sandwiches for there husbands and family when bakeries didn't exist on the Island... There was a place called El Platana Loco en Aguada PR who made the best jibaritos... However they closed after Hurricane Maria and now have a food truck in Rincón PR.... I enjoy your videos, keep up the good work....
Thanks! I know my dad is trying to get back there, with everything going on and our family there obviously. I hope all of your family is ok there.
Anyway thanks for commenting I love when people take time to drop a comments!
Yes Gia, you're RIGHT on that I'm from Mayaguez, is used to work in Atalaya de Aguada, The Pizza place
Called "El Mirador Del Tropico" y the Owner of "El Platano Loco" we used to hangout with him that was way back in the 90s Weepaaa
I never seen one outside of Chicago. Tbh
I live in Puerto Rico, and to be honest, the first time I saw this sandwich it was on0 a cooking challenge. Then on an afternoon puertorican cooking show. That was a few years back.
I will be trying this recipe,
Something different to serve for lunch/dinner.
God bless.......
Puerto Rico is the best.
Yes, yes it is!! lol
@Dani P Nope. Others have attested to the same. The dish has been done in Puerto Rico even before we had bakeries. We my grandma used to make it since she was a girl and she was born in 1917. In fact, the COMMERCIAL origin which inspired the guy from Chicago was El Platano Loco in Aguada. This is all in wikipedia by the way. Long before El Platano Loco made it commercial it was prepared and eaten in many PR households. Venezuelans also have the same concept called Patacon Pisao.
Smokeyoff exept you came here to watch the puerto rican way. We da bestttt!
Chicago created this invention
I’m making this for my daughter she ask me to make them for so here I am do it for the family specialy for my daughter she loves it ...nice post❤️👍✌️🇵🇷🇺🇸
Thanks! I hope she likes them =)
Average Guy Gourmet I make them all time,,,👍✌️👌,,,enjoy,,,
Thank you! My daughter is half Puerto Rican. I’ve been wanting to learn how to make some of the cuisine. 😊👍 Looks delicious 😋
Awesome! I started learning from my dad since I was raised in Chicago so it was kinda like learning my heritage a little. The one big thing is P.R. families all have their own way of doing things so use them as a base and tweak these!!
Average Guy Gourmet definitely. Same as Mexican food. Someone will always say it’s not authentic. I say every family has their own unique twist. That’s what makes it so wonderful. It’s always different depending on who’s cooking. That’s why each Mexican restaurant here in California where I’m from has their own loyal followers. I love trying different food and all time favorites from others 😊👍
A sandwich with tostones as bread? I'm down with that.
+Orion Ake (Handlebar-Orion X) LITERALLY my favorite thing to eat when I go out =)
Tenias que ir al Plátano Loco en Aguada, Puerto Rico
hoy me comí uno de churrasco en el restaurante el platanal y también una crema de plátano mmmmmm en la 65 infantería San Juan , PR ✌💕😁😁😁 Saludos
No puedo esperar a visitar Puerto Rican nuevamente. Esta vez estoy tomando mi familia, mi esposa y mis hijos nunca han estado allí, así que estoy emocionado de tener ellos experiencia todo por ellos mismos!
BY FAR THE BEST VIDEO EXPLANATION FOR MAKING JIBARRITOS! Wonderful job!! I'm actually making some right now following your steps and they look and smell AMAZING! Thank you! 👍👏👏👏😛
AWESOME!! Hopefully they came out and you loved them =)
Hola, hoy prepare el jibatito estubo rico, gracias por la receta solo q se me olvidó hacer el salsa q preparo primero pero en la próxima ya la preparo, buenas tardes
I am glad you enjoyed it. This is me and my son's favorite when we go out to eat together!
I have to make this for my Spanish final!
That was correct, my bro 👌 🙌 it always green banana mid brown I my parents made for me as kid and my sister. Jíbaro sandwich
Great job Colegue Chef, I'm Puerto Rican I'm a5 CHEF I live in Tampa we need a Puerto Rican restaurant down here bro
Thank you for the compliment! I am lucky and have a few really good ones not far from me, and if I go into Chicago itself there are a TON of great restaurantes de puertorriqueños there lol.
Yes! Tampa restaurants don't know what they are. Chicago is the spot!
I am from Chicago and this is not a true Puerto Rican Dish this was only created in Chicago and as far as i know we are the only ones who sell it i would have this as a kid at Boriquen in Humbolt Park Still my favorite puerto rican spot and meal it is absolutely delicious and i can't help but get it every time wish you all are able to try this truly delicious..
LM0NEYx3 You wrong. Not created in Chicago. Borinquen is Puerto Rico. Not Chicago!!!!!
LM0NEYx3 never....thats how you do it👌👌👌👌😎
Plátano Loco en Aguada
Very nice video!
+Headchefmom Kendall Lawrence, Thanks for taking the time to check out the video.
About 5 years ago I watched a TV chef competition and this PR chef won the show with the Jibarito sandwich. Before that I have never heard about it, I grew up in PR but left when I was 18 years old. I never heard about tripleta either but who cares, PR food is the best.
I know the Jibarito was created by a Puerto Rican in Chicago and made it's way back to the island lol. The tripleta is one my dad introduced me too, the way I made the tripleta isn't the classic way. On that one I just had fun with the concept lol.
Depends on part part of pr.if u go and ask for one of these they going to look at u crazy .lol
I absolutely love love your videos...and also a man that can cook...lol God bless
Thanks for checking them out, and the compliment =)
Half, My Dad is Puerto Rican, born and raised in Santurce. Most of these recipes I use are his (well not this Jibarito ). I am using learning a lot of the cooking to connect my family with our roots.
Wanda, You are absolutely right. I also love a man that knows how to cook. I call it team work 50 50.
Can onion be added as a topping, along with the tomato and lettuce?
I personally have never done that but if you like some onion, heck throw it on lol.
I have question which mayo I should use?
Mmm i did it and taste awesome .good job in the recipes .congratulation
Thanks you for checking out my videos! I am glad they came out for you and you like them.
Gotta make this
Yes! yes you do lol. This is seriously a must have in Puerto Rican cuisine.
Looks delicious. I just found out about these. Now I got to find out where I can buy some plantains to make.
I live in the suburbs of Chicago. When I lived in the city proper you could find them EVERYWHERE. Out here now though lol, I only have one store with in a reasonable driving distance to get them. Funny enough it is an Italian Fresh Food Market, but they have a TON of fresh cultural produce.
@@AverageGuysGourmet thanks so much for the info. I am in Pittsburgh and we need more culture here. Our Save-A-lot may have them since they sometimes carry ethnic food.
Thank God i found this channel i was always wondering how to make this! nice vid 💯💯
Iam not Puerto Rican Iam salvi American but Dawm this looks bomb iama try do this 👍🏻
Looks good! But in the description it says to use skirt steak but the one you put in the pan looks like cube steak?I could be mistaken
I actually think grabbed tenderized flank steak while shopping that day.
Love it 👏🏻👏🏻❤️❤️🇵🇷🇵🇷🇵🇷
How do you marinate the meat??
Check out the video description. The marinade ingredients and instructions are there. Thanks for checking it out.
Thank you!!😁
Okay I need to find the energy and motivation to make this 💃 Looks amazing!
No lie this is my FAVORITE Puerto Rican food period. This with some rice as a side... heaven lol.
Can I do this in the air fryer and how
That looks amazing! Thanks for sharing it. I will do it one day
Totally worth it! This is both my son and my favorite thing to get when we head out for Puerto Rican food.
great video bro!! I'm on my way to the store to grab some of this stuff to make tonight!!!
This is my legit FAVORITE Puerto Rican dish!! You will love it! thanks for checking the video out. =)
Average Guy's Gourmet just had two, but made 8 for the family. My friends mother made this one time and it crossed my mind. then I found your video. You now sir have a new fan! btw I'm a chef as well!!
I need to ask you things then lol!! I am totally self taught so if you see me making mistakes please feel free to let me know I am not to proud to take advice and learn more!
Awesome, I'm loving this yummy yummy. I sure will be making it today. TFS.😙
No problem, Thanks for coming by and commenting on the video 😃
Average Guy's Gourmet Hola, I sure made the Jibarito and it was delicioso. I put the garlic in the sauce. Thank you. 👍
The plantain is possibly a better nutritional option than regular sliced white bread?
Freakin' BRILLIANT!!!!! I lived in PR for 2 years and got all over the island and never saw one of these...it was always cubanos and media noches which are fabulous as well. Just an aside, there was this place in Cabo Rojo, right on the water where the lady made tostones gigantes..1 whole platano would be made into a tostone with garlic and I'd smear catsup/mayo all over it, dip it in mojo - gringo style she called it......shit, sorry lost my head....you stirred some great memories.
Thanks! I am cooking alot of this because my little ones have never been there and we are planning a trip there with my Dad since it has been so long since he visited and I think it would be a blast to get him and his grand kids there. I have so many cool memories of the food from when we used to go as a kid (every 3-4 summers) The ones that stand out most for me was a pig roast we had. My Dad doesn't remember it but I am trying to jog his memory because I want to learn what we had. I just remember it being so amazing. No lie the food there is so incredible, PR has such an under rated cuisine that no one knows about!
What is adobo though? It meant something else in my country. What are in the powder?
Here is both how to make homemade Adobo and an Amazon Link (I know it is Amazon US but maybe seeing the package will help a little too)
www.amazon.com/Goya-Adobo-Pepper-Purpose-Seasoning/dp/B07DHQS6JR/
This recipe for Adobo is out of my cookbook The Easy Puerto Rican Cookbook
Makes 2 Cups
1/2 Cup Oregano
1/2 Cup Garlic Powder
4 Tablespoons Onion Powder
4 Tablespoons Ground Black Pepper
4 Tablespoons Ground Cumin
4 Tablespoons Paprika
4 Tablespoons Ground Coriander
2 Tablespoons Turmeric
Hopefully these help
Can you bake plantains instead of frying?
I have never tried it that way but googling it, it does look like it should work.
Perfect...me and misses trying to lay off fried food.
Please let me know how it comes out! I am interested to see how they come out baked.
well done im starving now
Haha, thanks! Trust me I know I LOVE these.
How do you make the garlic sauce??? Please reply
All I did for mine was take a little bit of Olive Oil, and Garlic Cloves and work them in my pilon until it was a nice paste. How much garlic is up to you since the more you will use the stronger it will be. The less garlic you use the more liquidy it will be, the more you use the more of a paste it will be.
Thank you so much ☺️ I made mine just like you said and it was super delicious 😋👌🏼
Awesome! I am glad you liked it =)
There's also the mayo, ketchup, crushed garlic, (I always use cloves, but I hear some people use powdered garlic), and hot sauce mixture/dip. Mix to taste. Rico!
YO LO HAGO CON SHIPSTEAK, PERO CREO QUE CON ESE SABE BUENO TAMBIEN. ANYWAY IT LOOKS GOOD
Nice I will have to try it with that kind of steak. Thanks for the feed back I love trying things a different way =)
that looks delicious! and the veins on your hand are beautiful
Literally my favorite PR food EVER!!! Everything else is second to this one lol. And thank you I never thought of them that way but I will take a compliment where I can get them lol.
how do you make the garlic? just smash? no salt nothing?
Sorry ti took so long to reply been a hectic week. I use a little bit of oil and crush it.
Average Guy Gourmet thank you so much!!!
No problem, I always get back to every comment if you ever have a question lol. My oldest is just in H.S. now and playing football... so been running around lol.
Thanks for checking out the channel and dropping a comment!
Average Guy Gourmet totally understand. Thanks so much for taking the time to reply. Love your channel!
Jibarito cn be on the Moon ... It's Puertorro Facts
En Venezuela le decimos "Patacones rellenos" jajajaj...son deliciosos. slighty different but the same idea
I am going to have to try Patacones Rellenos!!!
Looks great
Thanks!
oh mi dios!!! yum!
Original & Traditional Dish From Platano Loco Rest In Aguada Puerto Rico, Now The Platano Loco Food Truck In Rincon Puerto Rico...Created In Puerto Rico, Not Chicago (introduced the jibarito at Borinquen Restaurant 1996, after reading about a Puerto Rican sandwich created in Plátano Loco in 1991).
I'm make this tomorrow lol yummmy
This is LITERALLY my favorite Puerto Rican dish, I am glad you liked this one too.
Glad I found this! I've always loved Jibaritos just never really seen anyone make these! 🍌💯
+Jay Albert when I started learning how to cook this was one of those MUST learn things for me.
+Average Guy's Gourmet
Yes! Mos def! It's a MUST learn!!!
Awesome video man!
I'm gonna make this over the weekend but I'm gonna make them how my BF grandmother thought him how to do tostones, soak them in adobo and garlic water... 🤗😁
I am going to have to try that way!! Let me know how they come out for you.
😛 I will make it right now 😛
It's always a good time for Jibaritos!! lol
First of all the jibarito does not have ketchup or hot sauce... It does however need cheese.
MI GENTE.
Loved the garlic
Thanks!
Are you prior service?
+Carlos Gonzalez, No I never served.
Lis viejos usaban la carne q estaba disponible .. Porq. Its was depression time
Love it bro tostobes mi germano
If you pronounce... jibarito... jibrito you don't know what the hell you're doing. And then I saw the video and I knew I was right.
My brother don't get me wrong but that it's not Puertorican at all we don't have that in my beautiful Puerto Rico that's a Chicago Rican recipe because the Puerto Rico jíbarito is totally different and it doesn't have green plantains its yellow plantains. But it looks good
my type of man
Haha thanks!! =) Every guy should be a good cook lol
You can use a plate to smash the plantains
Yea, you can use just about anything flat to do it honestly lol.
In the Chinese takeouts here in NYC, the cooks use a heavy spatula and knock them flat in one blow. But also, the plantains are cut coin-size and served with a garlic topping.
Dudé u forgot da Onions!
None of the restaurants I have had it at in Chicago and the area have put them on honestly.. This is a legit curiosity, when you get it with onions are they just raw, or like sauteed first?
@@AverageGuysGourmet i was born and raised in Chicago. So sauteed it is for the jibaritos. Otherwise raw is ok
@@ivyrivera8081 Me to I'm from Albany park. Went to Gordon Tech for H.S. I wonder if when I was little my dad just ordered them without onions and I got used to that.
@@AverageGuysGourmet ima Onion gurl.
@@AverageGuysGourmet Can I use shrimp instead of steak? If so do you have a recipe, would LOVE to try it:-) also can I put the crushed garlic in the sauce mixture?
I live in Puerto Rico and loved when anybody made jibaritos. This is what Jibarito is in Puerto Rico. I live in Orocovis and in the central part of PR it has been prepared like this since forever. They are good: th-cam.com/video/4UUKI2cQLcc/w-d-xo.html
Awesome I will have to try it this way!
Español porfa soy puertoriqueña no entiendo ni papas el ingles.
Puedo escuchar y entender el español cuando lo escucho, pero escribirlo y hablarlo soy muy malo ya que no tengo mucha práctica. Lo siento.
Intenté traducir las instrucciones, espero que tengan sentido.
1.Marinee los filetes en Adobo, Comino, Orégano, Vinagre, Aceite de oliva y suficiente agua para asegurarse de que estén cubiertos. Quieres ir un mínimo de un par de horas. obviamente cuanto más tiempo mejor.
2. Mezcle Mayo, Ketchup, salsa picante y ajo en polvo en un tazón pequeño, esto se esparcirá en un sándwich terminado (en el video, olvidé el ajo en polvo y tuve que hacerlo fuera de la cámara). Refrigere hasta que esté listo para su uso.
3. Despelleje sus plátanos, los corto por la mitad dos veces una vez por largo. Esto hace que lo que mi hermano llama Jibarito Sliders =). Por lo general, simplemente los cortaría en la mitad de su longitud.
4. Caliente un poco de aceite en su sartén y dore el filete. Con el filete lo suficientemente delgado, solo deberías cocinarlos un par de minutos a cada lado. Una vez que los filetes estén listos, córtelos en tiras.
5. Llene su sartén con más aceite, caliente el aceite a fuego medio / alto. Freír los plátanos que no quieres que se doren. Solo quieres ablandarlos unos 7 minutos más o menos.
6. Deje que los plátanos se enfríen un poco, luego querrá romperlos. Hay una prensa para esto, pero no tengo una, así que uso mi mano o una espátula. Si quisieras, podrías usar el fondo de un plato.
7. Una vez que todos los plátanos estén aplastados, llévelos a la freidora y fríalos nuevamente hasta que estén dorados. Retirar del aceite y dejar enfriar.
8. Construye tu sándwich en este orden. Plátano, Bistec, Lechuga, Tomate, Cilantro, use la propagación que hizo anteriormente y espárzala sobre el Plátano superior.
I don't think this is a traditional Puerto Rican dish though. I live on the island and I had never heard of Jibaritos until I went to Chicago recently. I asked my parents who also live here on the island and they've never heard of it either.
It was invented in Chicago in a Puerto Rican restaurant. It has spread all over the U.S. and has become a main stay on the menus. I purposely didn't call it traditional as it isn't old enough (about 25 years old) to be a traditional dish. But this is how a Puerto Rican Restaurant would prepare the sandwich =)
Average Guy's Gourmet and my Cuban friends thought I was crazy for not knowing it. They were like..."but it's Puerto Rican!" and I would just say "Well I dont know what to tell you." lol!
It's Us 1st and 2nd gens born inland Puerto Rican =) ChiRican =P
I will say this it has been a ton of fun hanging with my dad to learn a lot of things (he was born and raised in Santurce since 1938 moved here in the 60s). Cooking with him has become my connection to a culture I really didn't know (mom is Sicilian so it really wasn't in the home) I am trying to get my son to hang with us and cook and listen to the stories dad has...never too late to re-connect right? lol
Thanks for check the vid out and commenting =)
Kay2be2mr. Girl it because you haven't going to jibaros places ..were it's the best food in the isla . know your gastronomic
1400deadwood yoy don't know what u saying ..it is an old dish that oyr abuelis use to do in WW11 because their can have bread .look you historia boricua. Chico .and don't text nonsecen
hahaha thats a funny name Jibarito but nice video
Thanks =)
welcome
No steake for me!!
Mayonnaise is amer thing. N ketchup. N mustard .how r they authentic p.R..u say it in English but they're still rican,Rican, SAY JIBARITO N PROUNCE IT RIGHT.
NOT JIBARIDO.