Tag Archives: sPiCy!

Cemita

Hola, sandwich lovers…we are back! And we have triumphantly entered the C-section (ew) of our most excellent mission.  Man, I thought we were going to be in the Bs forever.  Oh do we have some epic sandwiches coming up, we are SO excited.  But first, we would be remiss if we did not acknowledge a major misstep on the part of this here sandwich blog.  Yes, November 3 was National Sandwich Day and neither of us noticed or commemorated this illustrious holiday (though we probably ate a sandwich considering it was a day that ended in Y).  We promise we will never make such a careless error again.

Anyway, today’s sandwich is the Cemita:

The Cemita is a traditional sandwich from Puebla, Mexico and it takes its name from the kind of roll used.  We did not find traditional cemita rolls, but used torta rolls and topped them with sesame seeds to recreate it.  The sandwich assemblage is quite simple, just a meat, queso blanco, avocado, onion, and salsa roja.  

We picked up most of the ingredients at a local shop/taqueria, Don Pancho, and the proprietor was so kind as to run next door to the restaurant and give us a pound of delicious, tender carnitas.  The only real work we did was to heat up the carnitas and swish them around the pan with some fresh oregano, onion, and some of the salsa roja, and then toast the bread with the sesame seeds on top.

This sandwich was very, very good.  It was hearty without feeling overwhelming. The flavors were bright.  The cheese, though mild, added depth to the sandwich and counterbalanced the heat of the fiery salsa roja.  Speaking of salsa roja, these sandwiches improved exponentially once we decided to dump the stuff on.  Don Pancho makes the salsa roja fresh with only natural ingredients (ed. note: seriously – roasted adobo peppers, vinegar, salt, water, garlic, I think that’s it. fresh daily or close to it.) and it’s like $3 for a generously sized tub (pro-tip).

In all, this was very tasty, a complete meal, and very easy to put together, though we lightly toasted some sesame seeds & cooked up a bunch of fresh oregano in the carnitas, which added some really nice, bright texture to the density of the pork. Totally not necessary, and some cilantro would of course be a gorgeous addition.  Unlike some of our more laborious sandwiches, I can easily see myself making this again and again because it is so convenient for a work-night dinner.  And isn’t convenience really what the sandwich is ultimately all about?

Do you immediately want another of this sandwich?

Yep. Heartily regretting not making enough to bring for lunch the day after.

Banh Mi

Ah, the Banh Mi.  We decided to outsource this one and go to a restaurant that the Vicomtesse and I were already acquainted with.  Best Baguette.  It’s not just a clever name.

One of the Banh Mi’s many virtues is that it is HELLA cheap.  A generously sized baguette stuffed with all manner of delicious pork-based meats, topped with daikon, carrot, jalapeno, cilantro, and mayonnaise is like $2.50. (we love us some mayonnaise)

Predictions: 

Please, no predictions necessary.  We knew this was going to be amazing. 100% certain.  And we were not wrong…oh no.

Preparation:

Well, in this case, there was no preparation as we are incapable of making a Banh Mi as delicious as the $4 ones that Best Baguette offers.  They bake their bread hourly, people, holy. crap. so. good.

The Vicomtesse ordered a pork meatball variety, and I opted for the house special with Vietnamese Ham and Pate and probably some other stuff (because I fear no organ meats).  We both loaded up on the cilantro and jalapenos.

Accompanied by some delicious iced coffees, this really was an ideal dinner.  And so economical!  I mean, look at how substantial this sandwich is:

DAAAAAAAAAAANG!!!

Needless to say, they went quickly.

We left sated, and with mouths aflame from the jalapenos.

Impressions:

V: Perfect and magical.

E: What she said.

Final Question: Do you immediately want to eat another of this sandwich?

Duh.