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Crafting an Authentic Cemita: A Mexican Sandwich Experience

Why This Method Works

Compressing the bread while griddling it helps achieve a sandwich that’s manageable in size, despite being significantly packed and flavorful. Warming the sandwich in the oven mimics the traditional method where vendors wrap their cemitas in paper and foil, which traps heat from the warm filling and gently softens the shredded cheese.

Cemitas are a renowned type of Mexican sandwich originating from Puebla, but they’ve gained a distinctive presence in New York City. This recipe emulates the popular cemitas found in New York’s eateries, especially along Roosevelt Avenue in Jackson Heights. For those wishing to create a more traditional Pueblan variant, a recipe utilizing freshly fried cutlets and regional toppings is also available.

Constructing Your Cemita

We will begin with the classic cemita, whether homemade or store-bought. Toasting the bread on a griddle or in a skillet—and pressing it down—creates the ideal texture. Start by layering warm refried beans on the bottom bun, followed by the meat of your preference. Options include any taco filling or the breaded fried cutlets characteristic of the Pueblan cemita.

Next, pile on avocado, lettuce, tomato, and onion—adding the works, or “con todo.” Enhance the flavor with papalo, chipotles in adobo, or pickled jalapeños, and finish with a generous amount of shredded cheese. Apply mayonnaise to the top bun before closing the sandwich. To seal in the warmth and slightly melt the cheese, wrap it in foil or place it in a preheated 350°F (177°C) oven for a few minutes.

How to Make a Mexican Sandwich to Rival the Best Taco Truck Cemitas

Ingredients

• 4 cemita buns (homemade or store-bought), sesame-seed buns, or brioche buns, halved
• 6 tablespoons warm refried beans
• 2 cups warm pork carnitas, al pastor, carne asada, carne adovada, or other taco filling
• Oil (canola or vegetable) for greasing
• 2 ripe medium Hass avocados, halved, pitted, and sliced
• 1/2 cup shredded iceberg lettuce
• 8 thin slices of tomato
• 12 raw onion rings (about 1/4 inch thick)
• 20 leaves of papalo or fresh cilantro
• 4 chipotle chiles from a can of whole chipotle chiles in adobo
• 1 cup finely shredded queso Oaxaca or a substitute like low-moisture fresh mozzarella
• 1/2 cup mayonnaise

Instructions

Preheat your oven to 350°F (177°C). Heat two cast-iron skillets or one large griddle over medium-high heat until lightly smoking. Lightly grease the pan with oil using a paper towel, and toast the cut surfaces of the buns, compressing them with a spatula. Set aside.

Spread refried beans onto the bottom halves of the buns, then add your chosen meat. Layer the avocado on top of the meat.

Add lettuce, tomato, onion, and papalo on top of the avocado. Tear the chipotles into small pieces and sprinkle them over the assembly, then mound the shredded cheese on top.

Spread mayonnaise on the top buns and close the sandwiches. Place them on a baking sheet and warm in the oven until heated through and cheese begins to soften, about 3 minutes. Alternatively, wrap in foil to warm them, just like at taco trucks. Serve immediately.

Special Equipment

Two 12-inch cast iron skillets or one large griddle

Notes

Cemita buns, papalo, and queso Oaxaca can be sourced at well-stocked Mexican and Latin American bakeries and grocery stores. When shredding queso Oaxaca, aim for very thin strands, similar to string cheese. Cilantro can be substituted for papalo as needed.

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