If you’re going to name your restaurant after a sandwich, it’d better be a beauty. Luckily, Villa Cemita in New York’s East Village delivers. The owner hails from Puebla, Mexico, the home of one of the best sandwiches we know of: the cemita.
A cousin of the better-known torta, cemitas are, well, stacked. You’ll often see cemitas with ten ingredients or more. A good cemita will have chicken or steak, avocado, beans, cheese, chipotle, the cilantro-like papalo — and the list goes on. Making a cemita is an exercise in construction, as much as flavor; with so many layers, a steady hand is key. And the “Super Cemita Poblano” at Villa Cemita excels on all fronts.
The bread: A classic cemita bun, a squishy but sturdy, almost brioche-like egg bun with sesame seeds on top. The ideal vehicle for the sandwich madness contained herein.