The origin of the Jibarito, according to popular news sources, was here in our lovely Chicago, a native Puerto Rican adapted his restaurant menu to reflect his culinary roots. This sandwich is made with two slices of plantains instead of bread a garlic mayo, lettuce, tomato, cheese meat filling like steak chicken and pork. My vegetarian eaters here is an alternative that will leave you satisfied and my vegans a few changes and you got yourself a vegan jibarito. I’ve had veggie jibaritos and they always left me wanting more flavor. So here is my take on what a Veggie Jibarito should be flavorful just like its roots. Enjoy!
1 large green plantain sliced lengthwise and in half (4 pieces)
1 cup vegetable oil
1 small eggplant cut in ¼ inch slices
1 zucchini thinly sliced lengthwise
cheese (your choice mild cheddar works well)
2 teaspoons minced garlic
2 tablespoons mayonnaise
2 teaspoons ketchup
Replace garlic mayo, and cheese with
Refried black beans.
Season your sliced veggies with salt, pepper, garlic powder, and cumin to your liking, heat a griddle pan or regular not stick pan spray with cooking spray and grill your veggie till thoroughly cooked still leaving them a bit crisp. Once cooked set aside, In a frying pan add oil under medium to high heat, fry your sliced plantains for about 2 minutes on each side and place on a flat cutting board.
You will need to press the plantain with another flat surface to spread out the plantain to resemble a slice of bread. Once this is done place your plantain slice back in the oil and fry for another two minutes on each side to firm up the plantain slice and make it crispy.
Combine minced garlic, mayo and ketchup and mix thoroughly
To assemble you sandwich on a slice of plantain spread the garlic mayo or your black beans, over that place two to 3 slices of eggplant, and 2 slices of zucchini, your cheese of choice or not, lettuce tomato
and finally your plantain.
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Nancy was born and raised in Chicago’s Southside. Growing up in a Mexican casa, she always remembers watching her Mom and Grandmother cooking in the kitchen as a child and watching the vapors rise from the stove and the array of colorful ingredients that went into the creations. Dishes like Mole, Chiles Rellenos, and Pozole. The flavor in these dishes were amazing. Now as an adult, the flavors and the aromas in these dishes are pure nostalgia for Nancy. Nancy is a self-taught, with 26 years of learning experience and 3 years professional. Nancy and her business partner, who own Las Dos Fridas catering in Andersonville, have catered for the Mayor’s Office for Special Events such as Viva Latino Music Fest and the M.A.D.D. Candlelight Ceremony. They also cater to fashion shows with local designers like Horacio Nieto Jr. Recently, Nancy has also dabbled in giving cooking classes and it’s something that she loves doing and will continue to do. She specializes in all kinds of cuisine but focuses on vegan, vegetarian, and gluten free cuisine. Nancy’s motto is to keep it as authentic as possible, but also making it healthier without compromising flavor.