Cemitas Puebla, Chicago

###Press Box: Cemitas Puebla Though it may not be well known in America, the cemita is a celebrated sandwich in its hometown of Puebla, Mexico. At Cemitas Puebla, the Anteliz family brings that sandwich to the West Loop and Humboldt Park, greeting guests with chewy sesame buns loaded with adobo peppers, Oaxaca cheese, avocado, papalo herbs, and plenty of meat. Before you sample the treasured recipe that’s earned the praise of local papers and [_Diners, Drive-Ins and Dives host Guy Fieri](http://www.foodnetwork.com/restaurants/il/chicago/cemitas-puebla-restaurant.html), check out what some of the critics are saying: “The chipotle en adobo that dresses these sandwiches is the linchpin, **smoky with a slow burn, made in-house with morita peppers**, a smaller fruitier chipotle, and Grandma Esperanza's pineapple vinegar.” — [_Chicago Reader_](http://www.chicagoreader.com/chicago/cemitas-puebla/Location?oid=1024073) “The sesame seeds give this torta-like sandwich some texture from bite one; then the rich avocado hits your tongue [and] **the crunch of the fried pork gives it a full, fatty flavor**.” — [Serious Eats](http://chicago.seriouseats.com/2011/07/cemitas-puebla-sandwich-in-chicago-il-humboldt-park.html) “Here, these **chipotle-spiked beauties** and their friend the cemita milanesa (a breaded pork steak with cheese and avocado on a sesame-studded bun) are among the best of the menu, and unique finds to boot.” — [_TimeOut Chicago_](http://www.timeout.com/chicago/restaurants/cemitas-puebla) “The pride of this place has to be the cemitas. The **bread is made for the restaurant by a local bakery**; the restaurant brought someone from Puebla to make it. It's crusty and a little nutty from the sesame. In short, a delicious platform.” — [_Chicago Tribune_](http://articles.chicagotribune.com/2009-09-17/entertainment/0909150224_1_tacos-tortilla-tres-leches)