What is a cemita? Well, the cemita is a sandwich originally from Puebla, Mexico. Making it a type of torta. What distinguishes it from other more generic tortas is its place of origin within Mexico and the roll it’s made with– also called a cemita.
The roll itself is pretty specific. It’s made with an egg-rich dough and is often (usually) topped with sesame seeds, giving it the appearance of a traditional American style hamburger bun. But its texture is much different. Hard and crunchy on the outside. Soft and rich on the inside. Best described as a cross between challah and brioche. They’re available at many Latin markets. However you can also make a pretty good version at home. Just find a good Kaiser roll recipe and replace the egg white with an egg yolk. Don’t forget to finish the roll with a sprinkling of sesame seeds.
In Puebla this sandwich is made with meat. Typically a thinly pounded piece of breaded and deep fried beef, similar to Milanesa. Though carnitas or another type of pulled, stewed or BBQ pork is also quite popular. I think the cemita is a great way to use up leftover barbecue– be it beef, pork or even chicken. The other ingredients in this sandwich are rather familiar and mostly easy to obtain: sliced avocado, Oaxacan cheese (similar to string cheese or mozzarella), onions, chipotle peppers, a spicy red sauce (I used adobo) and a pungent Mexican herb known as papalo. Many times you’ll see a re-fried-bean-like paste slathered on the roll. Occasionally there will be lettuce and tomato.
The herb is the only ingredient that can be hard to find (even in Los Angeles). It’s not well-known or well-appreciated north of the border as it has particularly strong odor. It can be a bit of a turn off to a lot of folks. It’s flavor is quite strong too, best compared to a minty (citrus-tinged) cilantro. I replaced papalo with cilantro because the papalo was just too pungent for me. Besides, I often find cilantro to be just the right balance with smoky, spicy flavors as in the chipotles and adobo sauce in the following recipe.
I realize I’ve given a rather lengthy definition. That’s the food geek in me. He’s hard to repress, and today he’s quite impressed with this cemita. You see, I have lived in Los Angeles more than 25 years. We have arguably the very best Mexican food in the United States. Our choices stretch far beyond the standard taco or burrito. I’m constantly (and gleefully) discovering new regional Mexican dishes. So when the cemita sandwich came onto my radar I wanted to welcome it into my life the best way I know– right here on this blog. GREG
The pulled pork in this cemita recipe could be replaced with a thinly pounded piece of breadcrumb coated, deep fried beef. This is the most typical version found in Puebla, Mexico.
Ingredients
- 4 cemita rolls (sesame topped kaiser or hamburger rolls are good substitutes)
- 1 pound pulled pork such as carnitas
- 4 ounce shredded Oaxacan cheese (string cheese or mozzarella may be substituted)
- 2 ripe avocados halved, pitted, peeled and sliced
- ½ small red onion skinned and thinly sliced
- 1 bunch cilantro leaves
- 4 canned chipotle peppers in adobo sauce seeded and cut into strips
Directions
Slice the rolls sandwich style, then toast or grill the cut sides until browned.
Divide the meat between each of the 4 bottoms of the rolls. Top with cheese, avocado slices, onion and cilantro (or papalo) leaves. Lay as much or as little of the chipotle strips on top. You may also brush a bit of the extra adobo sauce onto the inside of the top of the rolls before closing the sandwich.
I love how you’ve shed light on the history and cultural influences behind this sandwich. It’s amazing how food is so closely intertwined with the history and identity of a place. It turns eating into not just a physical experience but a cultural one too.
I can’t wait for the opportunity to try a Cemita and savor all those delicious ingredients. Thank you for introducing us to the world of Cemita and piquing our culinary curiosity!
You have made and described the recipe so nicely that really helped me lots. I am looking forward for more of such delicious recipes in future too.
hey greg i just wanteed to say this helped a lot im a 8th grader and doing a project on cemita thanks i love you so much 😉
Could you do these as sliders and use kings hawaiian rolls maybe?
Sure. The taste of the rolls and texture of the rolls will be different, but it will still be a yummy sandwich. GREG
DAYUM! This just instantly shot up my “try soon” list to my TRY NOW. I just judged a BBQ contest today and should be sick of BBQ but if I had this in front of me right now, I’d devour it. Pinned it and will be making with a pork shoulder ASAP.
I’ve never heard of a cemita before but now I can’t wait to try it and dive right in!
Love the food geek in you and this mouthwatering sammy. I was going to ask for a rec in LA and I see one above 🙂
Love the changes you made to the cemita, and that roll sounds wonderful! I’d probably either skip the cheese or change it to Jack, but oh how I want one of these sandwiches!
It’s my first time hearing cemita, but now I know. 🙂 I took pictures of a burger recently (for the first time — never took burger and sandwich before) and I struggle a lot. Your sandwich shot looks so perfect!! Looks delicious and I immediately wanted to click and want to learn about it. Love pulled pork — this must be a great sandwich!
The thing I miss the most about CA is the Mexican food. I haven’t had a torta in so long… I’m just loving this Cemita.
When I first read “hard to find herb” I thought epazote, which I love its kerosene‑y aroma. Can’t believe I’ve never heard of papalo! So interesting to read about it. Love cilantro — always reminds me of soapy paint in a weird way, so I am guessing I will love papalo too. I’m sure I can find it here in San Pedro, I’ll let you know.
LL
P.S. Sandwich looks good too.
I was lucky enough to try cemitas at Whole Foods when they featured a vendor who made them…omg so good. Possibly one of my favorite sandwiches of all time.
Looks delicious — I love me a good sandwich.
Now I’m hungry. Was thinking of picking up Chinese food for dinner, but maybe Tortas are in order … (I don’t know where to get a Cemita near my house, though given the proximity of Highland Park, it’s probably easier than I think …)
Since you and I always seem to love the same foods, you know I am on this one! I have seen the rolls at the Latin markets in my neighborhood — thank you Greg, now I know what to fill those delicious rolls with! ~Bijouxs
food geeks are the best! i love all of this info, and want to eat this immediately.
I agree, we get to learn so much from fellow food geeks..
I’ve never heard of a cemita (for shame! I live in CA & everything!) but you can bet I want to get my hands on one now. Besides, who wouldn’t jump at the chance to eat a sandwich with that much avocado in it?
I know, I know. Me too. Try this place. It’s where I had my “awakening”. http://www.yelp.com/biz/cemitas-poblanas-elvirita-los-angeles GREG
Long live food geeks! This looks delectable…right up my alley.
I thought I had seen cemitas on Oaxacan menus, but maybe I’m wrong. Puebla is on my list of places yet to discover in Mexico! Never heard of that herb. Now you got me curious!
Puebla is just to NW of Oaxaca and I guess foods may overlap because I have seen Cemitas at Guelguetza too. GREG