Cemitas Puebla

2535 Waterbury Lane, Buffalo Grove, IL 60089 Directions

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Report | 18 days ago
Rory J.
The food at Cemitas Puebla is very good.
Report | a month ago
Daniel O.
Amazing food!
Report | a month ago
Gennie A.
Loved the pork chop cemitas!
Report | 3 months ago
Hao X.
Report | 3 months ago
Joyce T.
the cernitas milanesa was divine. This is my 2nd visit and I have been pleased both times. I hope they have my offers but me and the co-workers who went, would go again!!!
Report | 5 months ago
Antonio N.
When I visit again, I'll be sure to eat there. I don't live that far from the location but food in containers tend to get a bit soggy.
Report | 5 months ago
Bob S.
Great food and service. Not so great area of the city.v
Report | 5 months ago
Liz C.
Check out the guac. Stuff is bomb.
Report | 5 months ago
Aaron E.
Report | 6 months ago
Michon A.
It was delicious and worth the drive!
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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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