"It takes a strong jaw and serious appetite to conquer a cemita poblano, a beast of a sandwich constructed on a plush sesame roll jam-packed with ripe avocados, panela cheese, Oaxacan string cheese, salsa, onions, and meat. While the thinly pounded and deep-fried hunk of carne beef milanesa is the most traditional filling, there’s also house-made queso de puerco (pork head cheese), pata de res (pickled beef tendons), and even salmon. Get the one filled with cecina, a kind of beef jerky that the shop’s proprietor Adolfo Huerta makes in-house." - Eater Staff
Cathy Chaplin