One amazing sandwich that is a must try is the Jibarito. However, this sandwich is usually done wrong or incorrectly. In my opinion when biting into a sandwich that everything slips out or the steak is too chewy or even the placement of the layers just make for a slippery slope is a complete nightmare. It makes it not enjoyable. That cannot be said about this Jibarito (hee-bar-e-toe). This is a Puerto Rican sandwich made from Fried plantains instead of bread, that gets a bad rap because 99% of the time people bite into it, there is more slipping and sliding going on than at El Coqui water park! Why? You might ask, most restaurants use tough steaks and cook them way to long and then put the entire steak inside the sandwich. What makes our Jibarito different you may ask??? Well let me tell you first we use filet mignon, so it is so tender it literally falls apart in your mouth…no pulling and caveman yanking going on in this Jibarito. Then we slice it so you can see the Medium rare cook on these bad boys, and we don’t soak it in Mayo Ketchup. Where I grew up that didn’t exist. My Puerto Rican parents always used mojito to top off our tostones. Mojito is a mixture of olive oil, vinegar, garlic, salt, and pepper. I make mine a little different as you will see in my recipe below… needless to say, this Jibarito will be an elevated “Puerto Rican experience.” We hope you enjoy it!