The cemita poblana is Puebla’s magnificent contribution to the world of sandwiches: a crisp breaded cutlet, creamy avocado, ropes of shredded Oaxaca cheese and the herbal punch of pápalo, all inside a sesame-topped roll that is somewhere between brioche and a torta bun.
Puebla is one of Mexico’s great food cities — mole poblano and chiles en nogada were born there — and the cemita holds its own in that company. The sandwich takes its name from the bread itself, a slightly sweet, egg-enriched roll crowned with sesame seeds.
The classic build is milanesa (breaded fried beef, chicken or pork), avocado, Oaxaca cheese, onion and pápalo leaves, finished with a spicy red or chipotle salsa for heat and acidity. It is easier to make at home than you would think — here is how.
Cemita Poblana Recipe
Ingredients
- 8 thin beef cutlets
- Salt and pepper, to taste
- 2 eggs, beaten
- 1 cup breadcrumbs
- Oil, for frying
- 8 cemita rolls (or 3-inch sesame-topped round rolls)
- 4 ripe avocados, sliced
- 1 pound Oaxaca cheese, shredded
- 1 cup pápalo leaves (see notes)
- ½ onion, sliced
- ½ cup olive oil
Instructions
- Season the cutlets with salt and pepper, dip them in the beaten eggs, coat with breadcrumbs, and fry in hot oil until golden. Drain on paper towels.
- Slice the cemitas in half and layer each with a cutlet, shredded cheese, avocado slices, onion and pápalo leaves.
- Drizzle with a little olive oil and a pinch of salt, and serve with red or chipotle salsa.
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