and fried again to crispy perfection

再炸成脆皮

topped with lettuce, tomatoes, and thinly sliced

澆上生菜、西紅柿和薄片。

marinated steak that melts in your mouth,

醃製的牛排，在你的嘴裡融化。

finished with American cheese

搭配美國奶酪

and a heaping spoonful of garlic.

和一大勺大蒜。

It's the way this tender steak and fresh ingredients

這就是這塊鮮嫩的牛排和新鮮食材的做法。

are sandwiched between crunchy plantains

夾在脆脆的大蕉之間

that makes the jibarito a legend in Chicago.

這使得jibarito成為芝加哥的一個傳奇。

The jibarito is a Puerto Rican-inspired sandwich,

jibarito是一種波多黎各風味的三明治。

but it was created here in Chicago,

但它是在芝加哥創建的。

which is home to one of the largest populations

這裡是世界上人口最多的地方之一。

of Puerto Ricans in the mainland US.

在美國本土的波多黎各人中。

Throughout the city,

在全市範圍內。

you'll find plenty of restaurants serving jibaritos,

你會發現很多餐廳服務jibaritos。

but the local favorite is Jibaritos y Más.

但當地最受歡迎的是Jibaritos y Más。

Customer: It's delicious. It's crunchy,

顧客。它的美味。很脆。

it has a lot of flavor. I love it.

它有很多的味道。我喜歡它。

Medha: This is one of the best sandwiches

梅達這是最好的三明治之一

I've ever had in my life.

我這輩子都沒有過。

Medha: Jibaritos y Más offers several versions

Medha: Jibaritos y Más提供了幾個版本。

of its jibarito, like pork or shrimp.

其吉巴利托的，像豬肉或蝦。

But the most popular version is the steak jibarito.

但最受歡迎的版本是牛排jibarito。

Medha: To start off, the meat is stewed for 30 minutes

美達。首先，肉要燉30分鐘。

in a mixture of garlic, onion, adobo, and seasoning.

在大蒜、洋蔥、adobo和調味料的混合物中。

Medha: Next comes the plantains.

美達接下來是大蕉。

Medha: The plantains are fried for seven minutes,

美達。大蕉要炸七分鐘。

pressed into a flat sheet, then fried again

煎餅

in order to achieve that crispy texture.

為了達到那種酥脆的口感。

Medha: After frying the plantains,

美達炒完大蕉之後

it's time to assemble the jibarito.

是時候組裝jibarito了。

Medha: The next layer is your meat of choice

美達下一層是你選擇的肉

and American cheese.

和美國奶酪。

Finally, the jibarito is topped with

最後，在jibarito的上面放上了

a large spoonful of garlic.

一大勺大蒜。

Customer: I go for the steak, always.

顧客。我去的牛排，總是。

I mean, like I said, I've tried the pork. I love it.

我的意思是，就像我說的，我已經嘗試了豬肉。我喜歡它。

But for me it's the steak.

但對我來說，這是牛排。

Customer: It's got great taste.

顧客。它有很大的味道。

You can smell it down the block.

你可以在街上聞到它。

Customer: Yeah, 'cause it's right down the street

客戶。 - 是的，因為它就在街上。是啊，因為它是正確的 在街上。

from my house. [all laugh]

從我的房子。[所有的笑]

Medha: Jibaritos y Más makes all types of jibaritos.

Medha:Jibaritos y Más做所有類型的jibaritos。

The one that I have today is the shrimp jibarito.

我今天吃的是蝦仁吉巴利多。

The first thing I immediately smell is the garlic.

首先我馬上聞到的是大蒜的味道。

Here I go.

我去了

It's gonna get messy.

這會變得混亂。

[crunching]

[緊縮]

This is fantastic.

這真是太棒了。

That's magnificent. So good.

那是華麗的。真好

Twice-frying the plantain really does make this

兩次炸蕉真的讓這個...

crunchy and crispy, exactly what you would want.

脆脆的，正是你想要的。

And also, also, the garlic that really hits you

還有，還有，真正打動你的大蒜。

with all that flavor. Ugh.

與所有的味道。呃...

For me, I love that there's a variation

對我來說，我喜歡有變化的東西。

in different textures.

在不同的質地。

There's the crunch of the plantain,

有芭蕉的脆響。

there's the soft, supple shrimp in between,

中間還有軟綿綿的蝦仁。

and then you have the crunch of the lettuce,

然後你有生菜的脆皮。

the cheese that's melting just right.

奶酪的融化恰到好處。

Yelitza's passion for the jibarito

Yelitza對jibarito的熱情。

started 20 years ago when she first arrived in the US

始於20年前她剛到美國的時候。

and started working in local Puerto Rican restaurants.

並開始在當地的波多黎各餐館工作。

Medha: Oh, wow.

美達：哦，哇。

Medha: Oh, wow.

美達：哦，哇。