Cemitas Poblanas
“A towering sandwich crowned with crunchy sesame seeds and filled with a symphony of textures and flavors, from creamy avocado to spicy-sweet chipotle.”
Where it comes from
Cemitas Poblanas hail from the bustling city of Puebla, where the sandwich's origins are tied to the region's rich bread-making traditions and flourishing street food culture; the cemita bread sets it apart from tortas with its slightly sweet flavor and sesame seed topping.
On the Palate
What goes into it
Vegetables
Fruits
Grains & Staples
Dairy & Fats
Sauces & Condiments
How it's made
- 1
Begin by preparing the cemita bread dough with wheat flour, egg, and salt, allowing it to rise before baking until golden and sprinkled with sesame seeds.
- 2
Poach the chicken until tender, then shred finely.
- 3
Slice the avocado and onion thinly, and set aside.
- 4
Assemble the cemita by layering the shredded chicken, creamy avocado, stringy quesillo, smoky chipotle slices, fresh papalo, and onion inside the sliced bread.
- 5
Press the assembled cemita lightly to meld the flavors before serving.
