After Rivera makes the raw links, she cooks the morcilla by first poaching them, then deep frying to order for the jibaritos. The result is crispy skin, which breaks to reveal soft, gently spiced rice stuffing. Rivera slices the sausages lengthwise then nestles them on a bed of mayo, lettuce, tomato and American cheese. Sandwiched between garlic-sauced yet crunchy plantain planks, they make sense culinarily and culturally speaking, as you will discover from the first mouthful.