Menuism Dining Blog
Dining education for foodies

Cemitas Party at Cemitas y Clayudas Pal Cabron

Awhile back, we learned about the Mexican sandwich known as the Torta, but just as popular is the Cemita.  Also known as a Cemita Poblana, this sandwich is usually street food and originated from the city of Puebla.  What differentiates the cemita from the torta is the bread. The torta has its influence from the French baguette while the bread for the cemita is a sesame-seeded egg roll.

When it comes to the ingredients for the cemita, they are usually restricted to sliced avocado, some type of meat, a white cheese, onions and chipotle sauce.  The cheese is often a panela, which is similar to a fresh mozzarella, but at times quesillo, a Mexican string cheese, is also used.

The most popular meat in a cemita is beef milanesa, a thinly pounded and deep-fried piece of beef. Cueritos (pickled pig skin), queso de puerco (pork head cheese), and carnitas (stewed pork) are also well-known ingredients you’ll see in a cemita.  Like most foods, there are regional variations. For example, the Michoacán version of a cemita uses a smooth bread, without sesame seeds, and isn’t eaten as a sandwich. Instead, it’s served with milk or atole.

Now that you’ve learned a little more about the cemita, it’s time to try one for yourself.  Check below for some restaurants to check out.

Cafe Ollin
339 East 108th St
New York, NY 10029
(212) 828-3644

Cemitas Poblanas
805 S 112th St
Seattle, WA 98168
(206) 241-3899

Cemitas Puebla
3619 W North Ave
Chicago, IL 60647
(773) 772-8435

Cemitas y Clayudas Pal Cabron
2560 E Gage Ave
Huntington Park, CA 90255
(323) 277-9899

Dorado Tacos & Cemitas
401 Harvard St
Brookline, MA 02446
(617) 566-2100

Posted by on February 5th, 2010

Dave Jensen

Dave Jensen
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