Cemita poblana

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

Prep time: 10 minutes · Cook time: 10 minutes · Total: 20 minutes · Servings: 4 · Calories: ~178 per serving

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

1. 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.
2. Slice the cemitas in half and layer each with a cutlet, shredded cheese, avocado slices, onion and pápalo leaves.
3. Drizzle with a little olive oil and a pinch of salt, and serve with red or chipotle salsa.

Recipe Notes

• Pápalo is a Mexican herb with a flavor somewhere between arugula, cilantro and rue — assertive and unmistakable. If you cannot find it, fresh cilantro is the usual stand-in.
• Common additions include sliced tomato, refried beans, or different meats like chicken or pork milanesa.
• Salsa roja and chipotle salsa are the classics, but salsa verde or pico de gallo also work — pick your favorite heat level.