Cemita Poblana (Puebla-Style Sandwich)

marty olguin


Puebla, 80 miles to the east. Puebla is the country's fourth-largest city and the source of some of its most famous dishes. the cemita poblana, the queen of tortas (sandwiches).The distinguishing characteristic of the cemita is the bread it's served on: a fluffy egg roll topped with sesame seeds. The sandwich is filled with sliced avocado, queso blanco(soft white cheese), raw onions, chipotle chiles, and some kind of meat—typically ham, chicken, pierna en adobo(roast pork leg marinated in red chile sauce), head-cheese,or milanesa(thin, breaded veal cutlets)with fresh pápalo, a pungent herb.


★★★★★ 1 vote

15 Min
20 Min


  • 1 c
  • 4
    eggs, beaten
  • 1 c
    bread crumbs
  • 4 ¼?
    -thick veal cutlets
  • ·
    kosher salt and freshly ground black pepper, to taste
  • 1/4 c
    canola oil
  • 4
    round rolls, split and toasted
  • 2
    avocados, pitted, peeled, and thinly sliced
  • 12 oz
    queso blanco or mozzarella, grated
  • 8 slice
    thin slices yellow onion
  • 8
    chipotle chiles in adobo, finely chopped, plus 3 tbsp. sauce from the can
  • ·
    fresh papalo in lil bunches

How to Make Cemita Poblana (Puebla-Style Sandwich)


  1. Place flour, eggs, and bread crumbs in three separate shallow dishes. Season veal with salt and pepper, and coat with flour, shaking off excess. Dip in eggs, then dredge in bread crumbs. Set aside.
  2. Heat oil in a 12? skillet over medium-high heat, and cook veal cutlets, turning once, until golden brown on both sides, about 6 minutes. Using tongs, transfer to paper towels to drain.
  3. Place 1 veal cutlet on the bottom half of each roll and top with half an avocado(smoosh it in) , 3 oz. cheese, 2 slices onion, and ¼ of the chipotle sauce. Cover with top bun.Add fresh papalo

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