When it comes to these distinctly Puerto Rican sandwiches, three meats are better than one. Deep breath: A classic tripleta combines chicken, beef and ham, piled on French bread and capped with lettuce, tomato, onion, and potato sticks for crunchiness. The whole shebang is doused with mayonnaise, ketchup and mustard for moistness. Known for their power of staving off hangovers, tripletas are sometimes griddled, especially if Swiss cheese is slipped into the mix. Usually served from a cart or food truck, these are the favorite late-night indulgence for students, stoners and bar-hoppers.
This popular food truck first parked outside the Interamerican University in San Juan 21 years ago, and since then has fed generations of students. Though known for its 4am closing time, the truck has over a dozen locations these days, and now boasts a brisk daytime business. Though the menu has grown to include various combos, the original “mixto” is the gold standard for tripleta purists.
A fast-food spot that anoints itself “La Casa de la Tripleta,” its ample seating makes it a popular destination for families. The “Divo’s Special” helps the tripeltas here stand-out, thanks to finely-chopped chicken, beef and ham, rolled in soft French bread, drizzled with the house “Divolicious” sauce -- either sweet or hot.
For when three meats aren’t quite enough, the special “cuartetas” here steps up the game with any combination of four meats, such as pastrami, pork, beef and salami.