The Cemita: The Country’s Hottest New Sandwich

While you’ve been honing your skills in online culinary school, you may have come across the hottest new sandwiches in the restaurant landscape, such as the cubano, the panino and most recently, the Vietnamese classic, banh mi.

The newest sammie on the culinary radar is the cemita, according to Bon Appetit magazine. Sandwich stands across the country in big cities like New York, Chicago and Washington, D.C., are beginning to add this beloved Mexican sandwich to the long list of lunch options. Simply put – this sandwich isn’t for the faint of heart.

Originating in the region of Puebla, this sandwich looks like a regular hamburger at a distance, but when you inch closer, you will quickly see why this dish has many international cooking schools buzzing. It all starts with a bun – also called a cemita – that is sort of a cross between challah and brioche. Next comes a savory Mexican-style meat like carnitas or tinga, fresh avocado, oaxacan cheese (if you can’t find it, mozzarella is an acceptable substitute) chipotle peppers in adobo sauce, and a few papalo leaves (which can be found in most Mexican markets).

Feeling hungry and want to learn about the nation’s newest sandwich craze? Try making this delicious Mexican favorite today.

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