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had a really good torta last week from cemitas puebla (3619 W. North Ave., Chicago, IL 60647, 773-772-8435)

 

pork chop milanesa (right), al pastor (left)

cemita-1.jpg

 

the main difference between a torta and a cemita is the dense sesame seed bread. the owner/chef told me that he has a local bakery bake the bread using a recipe from his father. cemitas puebla also makes their own chiptoles en adobo and uses imported queso oaxaca. the herb on the sandwich is papalo.

 

there are better photos here.

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had a really good torta last week from cemitas puebla (3619 W. North Ave., Chicago, IL 60647, 773-772-8435)

 

pork chop milanesa (right), al pastor (left)

cemita-1.jpg

 

the main difference between a torta and a cemita is the dense sesame seed bread. the owner/chef told me that he has a local bakery bake the bread using a recipe from his father. cemitas puebla also makes their own chiptoles en adobo and uses imported queso oaxaca. the herb on the sandwich is papalo.

 

there are better photos here.

I stopped there on my way to O'Hare the last time I was out in Chicago. An awesome sandwich, and that funky herb on it was great. I wonder where I can get that in NYC.

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