Puebla’s famed roll for which a whole category of tortas is named
I’ve mostly experienced disappointment
I’ve never been quite satisfied when seeking out the sesame-seeded
and chiles with a spread of re-fried beans
 Part of the problem is that one of the main ingredients
Every restaurant in town makes their own bread
but one vendor told me clearly that you can’t really make a true cemita roll here in the U.S
which should be crispy on the outside and airy inside
the Oaxacan cheese or queso fresco should be fresh and a little salty—cheese makes up the dominant ingredient in the sandwich
chipotles in adobo or pickled jalapeño
and the sliced avocado also need to be fresh
visiting some of the more popular spots in recent years
The only vendor that was able to make a good roll
assemble the sandwich with the correct proportions
and select good products—a cemita poblana is the most exposed torta
simply unforgiving—was Los Poblanos
a 30-year veteran of the cemita poblana trade
and his wife Guadalupe Sanson of San Martín Texmelucan de Labastida
have been parked in front of a Bank of America in Boyle Heights' cemita poblana alley (Whittier Boulevard around Lorena Street) for nine years
They bake their own nicely flavored cemita bread then load it with fresh
and the best milanesa of all the cemita joints I’ve been to here in L.A
and although it’s not the most important element in the sandwich
and I chose chipotles to spice up my cemita
“the climate is different there [in Puebla]—we do the best we can to replicate the bread here.”
has a cemita roll closer to the Pueblan original
their cemita poblana just didn’t measure up to the finished product delivered by Gregorio and Guadalupe
they have a great roll with a cemita that’s dominated by quality cheese
and all the rest of the traditional additions are of high quality
too—there’s a new cemita poblana in town
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the Hancock Park native revisits his go-to local spots
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