The owner, Don Pepe, is the mastermind of this unique sandwich shop, using a technique that compresses the sandwiches like paninis, and offering 32, and counting, styles. All rights reserved. “The top is occasionally fried, therefore becoming a "Pelon" (baldy). Langston Hughes: A Genius Child Comes of Age, “Dinkins unswervingly pursued a strategy of coalition politics, founded upon a message of hope, and won the Democratic nomination with substantial support from Jews and white Catholics in addition to Latinos, Asians, blacks, and gays.”, “Rakim's persona is that of a sagacious gangster, like Miles Da­vis's ... We're talking about that school of self-confirmed bad-assed-ness, where you don't need spectators to know you're looking sugarshit sharp. • 1 cup pankoeval(ez_write_tag([[580,400],'mensjournal_com-incontent_9','ezslot_9',124,'0','0'])); • 2 tbsp mayonesa (mayonnaise infused with lime). Place all the ingredients over the bottom bread starting with the breaded beef, pork, or chicken, completing the recipe by topping with shredded Oaxaca cheese and all the remaining ingredients. That kid would be named Torta. The cemita is the Dagwood of Mexican sandwiches, says Ivy Stark, Executive Chef of Dos Caminos. Why Miller High Life is the Classiest Compromise at the Dive Bar, What to Do With Your Thanksgiving Leftovers, The Unique Health Benefits of Every Type of Milk, Get $90 Off Of Home Chef For Your Thanksgiving Meal For Veterans Day, Stay Warm With A Nice Coffee Cocktail With The Help Of Trade Coffee, Get A New Instant Pot On Sale Just In Time For The Holidays, Sierra Nevada Celebration IPA Is Fall’s Perfect Party Beer, Oak & Eden’s Award-Winning Cabernet-Infused Bourbon Is Back, We may use your e-mail address to send you the newsletter and offers that may interest you, on behalf of Men's Journal and its partners. Bread, meat, cheese, veggies. “If you are in Puebla, which is known for its cemitas, staple ingredients include avocado, papalo (an herb), quesillo, or Oaxaca cheese, chipotle peppers, and white onion,” says Mesta. The hulking cemita, the behemoth of all sandwiches, originated in the southern state of Puebla, Mexico. Note: Cemitas are usually $1 more than a torta on any NYC Mexican menu. The cemita is a torta originally from Puebla, Mexico. The torta has a more delicate taste and appeals to those who like to experience new flavors,” says Angel Contreras, Executive Chef at Le Blanc Spa Resort in Cancun. Place the cooked beef onto the bottom half of the roll. Typically stuffed with a variety of fried meats, avocado, queso, chipotles and red sauce, this sandwich is super versatile while also being super delicious. NO it's NOT a torta, it's a cemita, you say what's a cemita! Two popular Mexican sandwiches, the cemita and the torta, have earned a place in our collective heart as hearty and delicious takeout staples. A cemita starts with a hearty, slightly sweet, sesame-seed bun. To assemble, lay the romaine lettuce leaf open. Peeling back the top of a sandwich from a Mexican bodega can sometimes cause momentary confusion. Add in an undercooked, subpar tortilla and that $2.50 turns into an easily forgettable snack. “If you are in Puebla, which is known for its cemitas, staple ingredients include avocado, papalo (an herb), quesillo, or Oaxaca cheese, chipotle peppers, and white onion,” says Mesta. At Masa, we offer two tortas options on our lunch menu: one with pork and one with chicken, each has very different types of toppings,” says Mesta. 2. For more information please read our, Danny Trejo: Kicking Ass and Making Vegan Tacos, Three Can’t-Go-Wrong Tech Gifts That Everyone on Your List Will Love, Stock Up For The Future With These Black Friday Face Masks Deals, The Coolest Pieces of Gear We Tested This Week, Nearly Everything From the Art of Shaving Line is On Sale At Amazon For Black Friday, Upgrade Your Home With Amazon’s Black Friday Deals. Most importantly is the addition of papalo, a green herb with scalloped leaves and a soapy smell. “It just depends what you’re in the mood for — cold or hot. The Rise of the Counter-Constitution. They have guys whose sole job is to crown every sandwiches stack with a pile of hand-pulled Oaxacan string cheese, a crucial ingredient that drapes over the other layers like a fantastic ’80s hair-metal coif. Surrounding the Zocalo in Puebla City, where there are many shops that only sell cemitas,” says Stark. Tortas, on the other hand, are very versatile in terms of bread options — bolillo or pan frances, telera or birote, to name a few,” says Chef Roel Mesta of Masa in Naples, Florida. It was made with the right ingredients for a typical torta (meat, avocado, tomato, etc. Mayonnaise, lettuce, and tomato are usually included. “Believe me, there are many different versions of this wonderful work of art!” says Mesta. Top the leaf with tomato, avocado, onion, pickled jalapenos, and then the queso freso slices. The sky is the limit!” says Mesta. Cemita Poblana “The most popular sandwich in México is the Torta Cubana. Note: Cemitas are usually $1 more than a torta on any NYC Mexican menu. Slice beef into four pieces and pound to ¼ inch thickness. • 8 slices tomato eval(ez_write_tag([[250,250],'mensjournal_com-incontent_10','ezslot_7',125,'0','0'])); • 8 slices queso fresco (sliced 1/8 inch thick), eval(ez_write_tag([[580,400],'mensjournal_com-incontent_11','ezslot_8',126,'0','0']));• 4 avocados (peeled, seeded, sliced). Sign up for our newsletter to get the latest adventures, workouts, destinations, and more. eval(ez_write_tag([[250,250],'mensjournal_com-incontent_7','ezslot_2',122,'0','0']));"Tortas are amazing because they have such complex flavor. Try one at El Sol Azteca, 82-12 Roosevelt Avenue, in Jackson Heights. Staple IngredientsOnce you get beneath the bread, the possibilities are wide. Once you get beneath the bread, the possibilities are wide. In essence, a torta is a basic layered sandwich on a roll beefed up by Mexican ingredients like refried beans, pickled jalapeños, and avocado. Slice the bolillo roll in half horizontally and lay open-faced on board. Dip beef in flour, then egg, then panko and cook in 1 inch of oil in a frying pan at 350 degrees for approximately 30 seconds on each side. For access to exclusive gear videos, celebrity interviews, and more, subscribe on YouTube! Spread the bean spread and the mayo on both sides of the roll. Here we clear up the difference between the two most popular Mexican sandwiches, the cemita and the torta, and where to find delectable versions of each. What’s this green stuff?” is all too common a refrain. Avocado slices, chipotle chiles, quesillo string cheese, sliced white onion, and crucially papalo — a green herb with a pungent minty flavor that cuts through the richness of the sandwich. La torta es un platillo salado, que está hecho de un pan salado, el cual se parte a la mitad y se le ponen diferentes ingredientes, como puede ser, mole, pollo, jamón. Carefully invert the roll top onto the bottom and place the sandwich onto a Panini press, or place in a skillet with a weight on top. Serve crunchy and warm. Try one at El Sol Azteca, 82-12 Roosevelt Avenue, in Jackson Heights. “Cemitas use a specific type of bread that is round and topped with sesame seeds. 2. “The special thing about this sandwich is the bread. Lettuce, tomato, and mayo can be added, American-style,” says Star. Drop Miles or Rakim on the moon, they'd still be chilly-most”. Also known as cemita poblana, it derives from the city of Puebla. says Jorge Barralles-Castro (aka Papi) of Papi’s Tacos in Greenville, SC. “It is from the state of Puebla. Meats, like taco fillings, vary and can be whatever is available, from al pastor pork to braised veal suadero to chorizo. “It is essentially a layered Mexican sandwich on a torpedo-shaped soft white roll and piled with taco ingredients like beef suadero and pork al pastor, refried beans, pickled jalapeños, hot sauce, and avocado. The sky is the limit!” says Mesta. 4. A cemita starts with a sturdy, slightly sweet, sesame-seed-studded roll. Ask for it by name when ordering. “Either way, it’s guaranteed there will be no regrets on what you choose. “Where’s the pickled jalapeño? “It just depends what you’re in the mood for — cold or hot. With a taco, all it takes is some poor butchering, lackluster seasoning, or careless cooking to ruin the dish. “Cemitas use a specific type of bread that is round and topped with sesame seeds. Definitely a flavor and texture explosion in every bite!" Most likely named for a Spanish bran bread called acémita, cemitas can be filled with any of the usual torta fillings, but also have some of their own special ones.