If you walk into the Logan Square location of Jibaritos y Mas Chicago on a Friday night, the first thing that hits you isn't the smell of garlic. It’s the noise. It’s the rhythmic thwack-thwack of a mallet hitting green plantains, a sound that has basically become the heartbeat of Fullerton Avenue. This isn't just a restaurant; it’s a high-speed production line of Puerto Rican soul food that hasn't slowed down since it opened.
Chicago is the birthplace of the jibarito. That’s a fact. While Juan "Peter" Figueroa gets the credit for inventing the sandwich at Borinquen Restaurant back in the 90s, Jibaritos y Mas is the place that took that invention and turned it into a neighborhood institution. Honestly, most people who visit Chicago for the food scene head straight for deep-dish pizza or Italian beef, but if you haven't stood in line for a steak sandwich where the bread is made of fried, smashed wood-chips of green plantain, you haven't actually eaten in Chicago.
What makes the Jibaritos y Mas Chicago experience different?
Most spots try to get fancy with it. They add aioli or try to use "gourmet" cheeses. Jibaritos y Mas keeps it aggressive. The plantains are fried twice, smashed thin, and seasoned with enough garlic to keep a vampire away for a decade. It’s crunchy. It’s salty. It’s oily in the way that makes you feel like you’re actually alive.
You’ve got choices, obviously. The steak (bistec) is the classic. They slice it thin, grill it with onions, and tuck it between those crispy plantain planks with American cheese, lettuce, tomato, and a massive smear of mayo. Some people swear by the lechón (roasted pork), which is succulent and fatty, cutting through the starch of the plantain. Others go for the shrimp. But if we’re being real, the steak is why there's a line out the door at 2:00 PM on a Tuesday.
The Logan Square spot is the flagship, but the expansion to Harlem Avenue and 18th Street in Pilsen proved that the magic wasn't just in the building. It’s in the consistency. You go to some Puerto Rican joints and the plantain is soggy one day and burnt the next. Not here. They’ve perfected the physics of the fry.
The garlic factor and the "Secret" sauce
Let’s talk about the garlic. If you’re on a first date, maybe reconsider. Or better yet, make sure your date eats here too so you both smell the same. The garlic oil they brush on the outside of the plantain is the differentiator. It seeps into the cracks of the fried fruit and creates this savory crust that holds the whole structural mess together.
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And then there’s the mayo-ketchup.
It sounds simple. It is simple. But the ratio matters. At Jibaritos y Mas Chicago, they don't skimp. You need that creamy, tangy hit to balance out the density of the rice and beans that inevitably come on the side. Speaking of rice, you’re getting the Arroz con Gandules. It’s non-negotiable. The pigeon peas add this earthy depth that makes the bright, citrusy notes of the meat pop.
Why the jibarito isn't just a sandwich
To understand why this place matters, you have to understand the Humboldt Park and Logan Square connection to the Puerto Rican diaspora. The jibarito was a tribute to the "jíbaro," the countryside farmers of Puerto Rico. Using plantains instead of bread wasn't just a "gluten-free" trend—it was a culinary nod to the island's staples when bread wasn't always the go-to.
Jibaritos y Mas Chicago feels like a community hub because it is. You’ll see city workers in high-vis vests sitting next to hipsters from the nearby condos, all of them hovering over those red plastic baskets.
- Speed: Despite the crowds, they move.
- Portions: You are going to have leftovers. If you don't, I’m concerned about your heart health.
- Price: In a city where a burger now costs $22, you can still get a massive meal here without feeling exploited.
The menu is deeper than just the namesake sandwich, too. The mofongo—mashed green plantains with garlic and pork cracklings—is a heavy hitter. It’s served in a traditional wooden pilon, looking like a little mountain of deliciousness. If you want something lighter (relatively speaking), the pasteles are authentic, wrapped in banana leaves and tasting exactly like a grandmother's kitchen in San Juan.
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Navigating the menu like a local
Don't just walk in and point at the first thing you see. If you want the true Jibaritos y Mas Chicago experience, you have to play the hits.
- The Steak Jibarito: Always get it "with everything." Don't be that person who asks for no onions. The onions are grilled until they’re sweet and they are essential.
- The Sides: Get the alcapurrias. These are fritters made from a batter of taro and green bananas, stuffed with seasoned ground beef. They are crispy, greasy, and perfect.
- The Drink: You need a Malta India or a Coco Rico. The carbonated coconut soda cuts through the salt of the plantains like nothing else.
People often argue about which location is the best. The Logan Square (Fullerton) spot has the most "soul," but the 18th Street location in Pilsen is great if you’re looking to grab a sandwich before hitting the local breweries. The Harlem Avenue spot is the go-to for those living on the edge of the city who don't want to fight for street parking.
Addressing the "Soggy" Myth
One common complaint you hear about jibaritos in general is that they get soggy. That usually happens when the restaurant uses pre-fried plantains or doesn't drain them properly. At Jibaritos y Mas, they smash them to order. The high heat of the second fry ensures that the exterior is glass-brittle.
If you're taking it to go, take the lid off the container. Seriously. If you leave it closed, the steam from the hot steak will kill the crunch of the plantain in five minutes flat. Let it breathe. It’s the only way to preserve that texture.
Acknowledging the Competition
Look, Chicago has options. You’ve got Papa's Cache Sabroso with their incredible roasted chicken. You’ve got The Jibarito Stop. Both are fantastic. But Jibaritos y Mas has stayed at the top of the heap because they managed to scale up without losing the "grandma's kitchen" vibe. They aren't trying to reinvent the wheel; they’re just keeping the wheel greased with plenty of garlic butter.
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The restaurant has faced challenges, of course. Rising food costs in 2024 and 2025 hit everyone hard. You might notice the prices have ticked up a couple of bucks over the years, but the quality hasn't dipped. That’s the trade-off. Most regulars would rather pay an extra three dollars than see the portions shrink or the plantains get thinner.
Actionable Tips for Your Visit
If you’re planning a trip to any Jibaritos y Mas Chicago location, keep these specifics in mind to avoid the rookie mistakes:
- Timing is everything: Between 12:00 PM and 1:30 PM, it’s a madhouse. Go at 3:00 PM or after 8:00 PM for a shorter wait.
- Parking at Logan Square: It’s brutal. Just take the bus or a rideshare. You’ll spend forty minutes circling the block otherwise.
- The "Picadera" Platter: If you’re with a group, get the Picadera. It’s a massive pile of fried meats, yuca, and plantains that lets everyone sample the best of the fryer.
- Ordering ahead: Use their online portal. It actually works. Walking in and ordering to-go can take 20+ minutes because they fry everything fresh.
- The Spice Factor: Their hot sauce is no joke. It’s a vinegar-based pique that sneaks up on you. Use it sparingly on your rice first to test your tolerance.
Ultimately, Jibaritos y Mas remains a pillar of Chicago's food identity because it refuses to be anything other than what it is: loud, garlicky, and unapologetically Puerto Rican. Whether you're a lifelong Chicagoan or just passing through, this is the definitive way to eat a plantain.
Next Steps for Your Food Tour
Start by visiting the Logan Square location first for the authentic atmosphere. Order the Steak Jibarito with a side of Arroz con Gandules. If you're feeling adventurous, add a side of Maduros (sweet plantains) to get the contrast between the salty sandwich and the sugary, caramelized fruit. Once you've conquered the main menu, explore the seasonal specials like their holiday Lechon if you happen to be in the city during the winter months. Use the Harlem Avenue location if you're traveling with a large group, as it tends to have slightly more breathing room than the inner-city spots. Finally, make sure to take a bottle of their house-made garlic oil or pique sauce home if available; it’s the best way to replicate that flavor in your own kitchen.