Cemitas Puebla

Mexican Restaurant
2535 Waterbury Lane, Buffalo Grove, IL 60089 2535 Waterbury Lane, Buffalo Grove Directions
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93% of 164 customers recommended

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250
38 Tips
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Report | 12 days ago
Good food and relaxed atmosphere
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Report | 11 days ago
It was a delicious meal and really worth the price!
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Report | 11 days ago
the food was ok, I was suspecting something better
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Report | 10 days ago
Most unique delicious food you'll ever eat!
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Report | 11 days ago
Love the cemitas, almost makes me not miss Puebla
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Report | 10 days ago
I was very pleased with the sandwiches, frijoles and guacamole. I ordered 5 different cemitas, they were all good; but I would have liked them labeled. I brought them back to Schaumburg, they double wrapped everything to keep them warm, so I cut them in quarters so that my family could try a piece of each one. It was hard to tell which was which...except for the jamon and pollo...so that would be my only suggestion. Otherwise, very good, authentic flavors!
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Report | 2 years ago
Really great authentic food with a smile
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Report | 10 days ago
If I lived closer, I would eat here regularly.
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Report | 12 days ago
The food is amazing but the set up of the seating area and the restaurant itself is not that appealing. If they upgraded and fixed up the place they would have ALOT more word of mouth customers.
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Report | 12 days ago
Needs more room!
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From Our Editors

Every four–six weeks, Cemitas Puebla's owner and chef, Tony Anteliz, sends a family member to Mexico to gather ingredients such as chipotle peppers and giant cinnamon sticks. He relies on time-tested family recipes honed in Puebla, Mexico to assemble these imported ingredients into sandwiches, tacos, and salsas that have been praised in the Chicago Tribune and on WTTW 11’s Check, Please!. Food Network's Diners, Drive-ins and Dives highlighted the restaurant’s signature cemita sandwich: sesame-seed-bread laden with fresh oaxaca cheese, papalo—a fragrant herb grown in Tony's mother's garden—house-stewed chipotles, and a choice of meats such as breaded pork and carne asada. Inspired by Lebanese shawarmas, tacos arabes begin with layers of pork shoulder and onion skewered on a rotisserie. The stack of meat rotates as slowly as a ferris wheel being ridden by a herd of elephants before a member of the open-air-kitchen staff shaves off tender meat and tucks it into pita-like tortillas.

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