Cemita Poblana

History

The cemita is the signature torta of Puebla, Mexico, distinguished by its domed, sesame-seeded brioche-like roll — the cemita itself — and the aromatic herb pápalo, which grows in the region. Built with crispy milanesa, stringy pulled Oaxaca cheese, avocado, chipotle in adobo and onion, it is richer and more aromatic than a standard torta. Street vendors in Puebla's markets have been assembling them to order for generations.

Ingredients

• Cemita roll (sesame-seeded brioche-style bun)
• Beef or chicken milanesa (breaded, pan-fried cutlet)
• Oaxaca cheese, pulled into strings
• Avocado, sliced
• Chipotle chiles in adobo
• White onion, thinly sliced
• Pápalo herb (or substitute cilantro)
• Refried beans (optional)

How to Make

1. 1Pound beef or chicken thin, dip in seasoned flour, then beaten egg, then breadcrumbs. Fry in hot oil until golden and crisp. Drain.
2. 2Split the cemita roll. Optionally spread a thin layer of refried beans on the bottom half.
3. 3Layer pulled Oaxaca cheese on the bottom so the heat from the milanesa helps melt it.
4. 4Add the hot milanesa, then avocado slices.
5. 5Spoon chipotle in adobo to taste, then top with sliced onion and pápalo.
6. 6Close the sandwich, press firmly and serve immediately.

Known for it

• cemitas LAS POBLANITAS72530, Av. 21 Ote. 214A, El Carmen, 72530 Heroica Puebla de Zaragoza, Pue., Mexico