Dish

Pan con chimbombo

To make pan con chimbombo, start by slicing a ripe plantain and frying it until it is golden brown and crispy. Then, mash a ripe avocado in a bowl and spread it on top of the fried plantain. Add pickled onions and season with salt and pepper. Close the sandwich and serve.

Cuisine of the Americas› South American cuisine› Colombian cuisine

Sandwich/Wrap› Sandwich

Origins and history

Pan con chimbombo originated in the Dominican Republic and is now a popular street food in many parts of the country. It is named after the chimbombo, which is a type of okra that is used in the pickled onions.

Dietary considerations

Pan con chimbombo is a gluten-free and vegetarian-friendly dish that is also low-carb if made with a lettuce wrap instead of a fried plantain. It is a good source of fiber and healthy fats, making it a great option for those looking for a nutritious and filling meal.

Variations

Variations of pan con chimbombo include adding different types of toppings, such as grilled chicken or shrimp, or adding additional condiments such as mayonnaise or hot sauce. Some people also like to add cheese or bacon for extra flavor.

Presentation and garnishing

Pan con chimbombo can be presented in various ways, from a simple sandwich to a more elaborate dish with multiple fillings. Garnish with fresh cilantro or a squeeze of lime for added flavor.

Tips & Tricks

To prevent the avocado from turning brown, add a squeeze of lime juice or store the mashed avocado in an airtight container with a piece of plastic wrap pressed against the surface.