Street FoodMediumFree

Puebla-Style Sandwich

Name: Puebla-Style Sandwich
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Cuisine: Mexican
Ingredients: 4 Milanesa de res; 2 Avocado; 4 Chipotles in adobo; 200 g Refried beans; 1 bunch Pápalo; 4 Bread para cemita (con Sesame seeds); 200 g Oaxaca cheese

50 min (30 prep + 20 cook) Medium 4 servings Puebla

Edmond Bojalil

Recetas Mexas

Published: 11 Mar 2026 · Updated: 19 Mar 2026

Puebla-style sesame bun sandwich with breaded steak, Oaxaca cheese, and pápalo.

About this recipe

Cemitas poblanas are the most iconic sandwich from Puebla: a sesame-seed bun that is crusty outside and soft inside, stuffed with breaded beef or pork, melted Oaxaca cheese, avocado, chipotles in adobo, and the unmistakable herb called pápalo. Every bite is an explosion of flavors and textures: the crunch of the bread and milanesa, the creaminess of avocado and cheese, and the smoky heat of the chipotle. Cemitas are more than a simple sandwich; they are a culinary institution in Puebla, enjoyed at any hour of the day in the city's markets and street stalls.

History & Origin

The cemita originated in colonial Puebla, where local bakers adapted European breadmaking techniques to create a bun sprinkled with sesame seeds. The name "cemita" comes from the Latin simila (fine flour) and has been documented in Puebla since the 17th century. Originally it was simply bread eaten alongside the day's stews. It was in the 19th century that vendors at the La Victoria market began filling cemitas with milanesa, cheese, and local herbs. Pápalo, a pre-Hispanic herb with an intense flavor between arugula and cilantro, became the ingredient that sets the cemita apart from any other Mexican sandwich. Today specialized cemiterías exist throughout Puebla, each defending its recipe as the most authentic. The cemita has crossed Puebla's borders and can be found in cities like Mexico City, Oaxaca, and even the United States thanks to the Puebla diaspora.

Estimated cost

£20.00

Total cost

£5.00

Per serving

* Approximate prices based on UK supermarkets

Nutritional information per serving

580

Calories

30g

Protein

52g

Carbohydrates

28g

Fat

Fibre

920mg

Sodium

* Approximate values. May vary depending on ingredients used.

Method

1
Prepare thes milanesas: aplana the filetes of res, pásalos for flour, egg batido and pan molido. Fry them in oil hot until dorar on both sides. Set aside on papel absorbente.
💡 You can preparar the milanesas with advance and recalentarlas in the oven.
2
Cut the panes of cemita in half horizontalmente. Heat them slightly in a comal (flat griddle) or frying pan for the lado of the corte.
3
Spread refried beans in the parte inferior of the pan. Place encima the milanesa hot and cover it with Oaxaca cheese shredded. You can poner the half superior of the pan encima brevemente for that the calor derrita the cheese.
💡 You can pasar the cemita armada to the oven 2 minutes for derretir the cheese.
4
Add slices of avocado, chipotles in adobo chopped and leaves of pápalo. Cover with the parte superior of the pan.
5
Serve immediately. Las cemitas comen with your hands and not necesitan acompañamiento, aunque a water of hibiscus va perfecto.