Cemita

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Cemita
Bread roll and sandwich

Cemita rolls at a market in Puebla, Mexico
Alternative name(s):
Cemita poblana
Place of origin:
Mexico
Region or state:
Puebla
Recipes at Wikibooks:
 Cemita
Media at Wikimedia Commons:
  Cemita

The cemita is a sandwich originally from Puebla, Mexico. The name refers to the bread roll it is served on as well.

The cemita, also known as cemita poblana, derives from the city (and region) of Puebla.[1][2] The word refers to the sandwich as well as to the roll it is typically served on, a bread roll covered with sesame seeds. The bread is made with egg, and resembles brioche.[3] Additionally, the ingredients usually are restricted to sliced avocado, meat, white cheese, onions, the herb pápalo and red sauce (salsa roja).[1] In modern times it has appeared on the streets of New York, Los Angeles, and other cities with Mexican food vendors.

The most popular meat in a cemita is beef milanesa, a thinly pounded and deep-fried piece of beef. Cueritos (pickled pig skin), queso de puerco (pork head cheese), and carnitas (stewed pork) are also popular. The cheese is often panela, a bland white cheese with the consistency of fresh mozzarella. Quesillo, a Mexican string cheese, is also used.

Although the name is the same, there are diverse types of cemitas depending on the region. The cemita of Sahuayo, Michoacán, is a smooth bread, without sesame seeds and including piloncillo. Its flavor is somewhat sweet and very flavorful; usually it is accompanied by a glass of milk, a corn flour drink (atole), or some sort of hot drink. It is not used like a sandwich.

Name

The Real Academia Española[4] says cemita comes from "acemite" (archaic Spanish for "bran")[5] which in turn comes from Aramaic, and is related to Greek σεμίδαλις (semídalis) ("semolina").

See also

References

  1. ↑ 1.0 1.1 Lubow, Arthur (20 November 2005). "Bread and Chocolate". The New York Times. Retrieved 10 November 2012. 
  2. ↑ Zaslavsky, Nancy (1997). A Cook's Tour of Mexico: Authentic Recipes from the Country's Best Open-Air Markets, City Fondas, and Home Kitchens. Macmillan. p. 154. ISBN 9780312166083. Retrieved 10 November 2012. 
  3. ↑ Gold, Jonathan (2000). Counter Intelligence: Where to Eat in the Real Los Angeles. Macmillan. p. 51. ISBN 9780312267230. Retrieved 10 November 2012. 
  4. ↑ http://buscon.rae.es/draeI/SrvltConsulta?TIPO_BUS=3&LEMA=cemita Buscon.rae.es
  5. ↑ http://buscon.rae.es/draeI/SrvltConsulta?TIPO_BUS=3&LEMA=acemite Buscon.rae.es
Mexican breads


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