Puebla style sandwiches: Cemitas

articles Food & Cuisine Recipes

Karen Hursh Graber

A few years ago, I had a call from Rachel Wharton, a writer for the New York Daily News food section. She was writing an article on cemitas, the latest sandwich craze to hit New York at the time, thanks to the many immigrants from Puebla who have contributed enormously to the wonderful street food culture of my home town. This is the recipe she came up with after we spoke.


  • cemita roll, split horizontally and toasted (or substitute a high-quality, chewy, seeded hamburger roll)
  • 4-5 ¼ inch slices of avocado, cut lengthwise
  • 3-4 large pápalo leaves (May substitute cilantro or epazote, but pápalo is best)
  • 1whole chipotle pepper in adobo
  • Filling of your choice, such as spicy pork, steak, shredded chicken, pan-fried potatoes or refried beans
  • 3-4 thin slices of white onion
  • 3 ounces quesillo cheese (Oaxaca cheese) or another string cheese, shredded



Build sandwich by layering the avocado, pápalo, chile pepper and filling, topping it with the onions and cheese. Makes 1 sandwich.

Link to Source Article;
Tortas, Cemitas, Pambazos: A Meal in a Sandwich

Published or Updated on: June 1, 2008 by Karen Hursh Graber © 2009
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