Jibarito haven

Though the concept originated in Puerto RIco, the idea made it back to Chicago and came into fruition. Behold, the jibarito: a steak/chicken/pork sandwich with lettuce, tomatoes, mayo and cheese. Oh, and the defining characteristic-- all the ingredients are stacked between, instead of bread, two thin and crispy deep fried plantains. You know, those banana things.

The original recipe was first served up in Humboldt Park's Borinquen Restaurant. But since the mid-'90s creation, word has spread around the northwest side to every other Puerto Rican joint. The one boasting the "best jibarito sandwich" is also the most conveniently located: Cocina Boricua (2420 W Fullerton). Hop on the 74 Bus headed west and get off at Rockwell. Next, walk through the doors, take a seat and say "jibarito, please."

Make it the steak version, the restaurant's number one seller. With it, you'll get a whole meal. You'll start with bread and butter (tortilla chips are Mexican food-style, Puerto Ricans take their cooking style from the Spanish) and soup. With your main dish, the plate will be flooded with yellow rice. But, heed my warning, this unassuming item is not for the dieters. The plantains are deep fried after... twice. After you give it a taste, your waist line will forgive you.