Cemitas Poblanas

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Cemitas poblanas are a special type of Mexican sandwich arising from the state of Puebla. Served on a brioche-like bun, this version is loaded with vegan cheese, crispy oyster mushroom milanesa, smoky chipotles, and a unique Mexican herb known as pápalo.

Your tastebuds aren’t going to know what hit them!

📖 About

This hefty sandwich is filled with bold flavors in every bite. It’s a perfect meal for those with a big appetite!

What is a cemita poblana?

Cemitas poblanas are a type of Mexican sandwich that come from the state of Puebla.

Similar to pambazos, this sandwich is named after the type of sesame seed bun it’s served on — a cemita.

Although recipes can of course vary, there are a few characteristic ingredients in most cemitas poblanas:

• Some type of meat (commonly milanesa)
• Oaxaca cheese
• Avocado
• Pápalo leaves (a Mexican herb similar to arugula or cilantro)
• Jalapeños (pickled or chipotle)

Are cemitas poblanas vegan?

Unfortunately, this delicious combination of flavors is not typically vegan-friendly due to the cheese and meat.

We decided to utilize a mushroom milanesa, and we swapped in shredded vegan mozzarella to emulate the traditional flavors of cemitas poblanas.

Of course, a plant-based version will never be the exact same as the original. But, we think this take is pretty dang delicious! You be the judge.

History

The history of cemitas poblanas begins with the cemita itself. Although the bun originated in Puebla, there are a few theories as to where the inspiration for this recipe began.

The actual name “cemita” is thought to have come from “acemite” (an old-fashioned Spanish word for “bran,” which is derived from the Greek word for “semolina”).

Other theories as to how these Pueblan buns came to life include Portuguese Jewish merchants bringing over their age-old bread recipes when they immigrated to New Spain.

Whatever the case, cemitas seem to have originally been consumed by lower-class workers and artisans because they were convenient and filled with cheap fillings like beans, potatoes, or nopales (cactus paddles).

It wasn’t until later that this sandwich began rising in popularity amongst the masses, and other fillings such as meat, herbs, chiles, and onions were added.

Now you’ll see cemitas filled with a pretty standard ingredient list, especially in Puebla. You can also find them served all across Mexico and the United States, although it’s hard to find actual cemita buns if you aren’t in Puebla.

Serving

Serve your cemitas right away so the mushroom milanesa stays warm and crispy.

We enjoy these sandwiches with an ice-cold cerveza or refreshing aguas frescas like agua de jamaica or agua de fresa.

If you have a sweet tooth, try chasing your cemita poblana with desserts like:

• Churros
• Buñuelos
• Carlota de limón
• Gorditas de piloncillo

Whichever way you decide to serve this sandwich, you’ll be helping the welfare of animals by trying a plant-based version!

🍲 Key ingredients

For a complete ingredient list and step-by-step guide, scroll down to our recipe card.

Cemitas

Taste: often described as a cross between challah and brioche, cemitas are soft on the inside, crispy on the outside, and slightly sweet. They’re also dense enough to properly hold all of the toppings together. These sesame-topped buns just might be the ultimate sandwich canvas.

Health: although white bread doesn’t carry a ton of health benefits, the addition of sesame seeds gives these buns some unique properties that others don’t have. Not only are sesame seeds a great source of fiber, but studies have shown they may help lower cholesterol and triglycerides.

Milanesa

Taste: crispy, savoury, and filled with flavor, oyster mushrooms are the perfect meat replacement for chicken or beef milanesa. This is one vegan food that tastes so delicious, you may forget why you ever needed meat in the first place!

Health: of course we’re not here to convince you deep frying is healthy, but living a meat-free lifestyle comes with a plethora of benefits. Not only does eating a plant-based diet in general decrease the chances of heart disease, but oyster mushrooms also carry heart-healthy benefits.

Pápalo

Taste: this Mexican herb is an essential ingredient inside cemitas poblanas. Amongst the other hearty flavors, pápalo gives the sandwich a characteristic fresh, herbaceous, and pungent flavor. It’s similar to a cross between arugula and cilantro with citrusy undertones.

Health: according to some, pápalo is believed to have many medicinal benefits ranging from lowering blood pressure, helping heal stomach ulcers, or even reducing inflammation of injuries.

Cheese

Taste: it’s always challenging to replace the texture of Oaxaca cheese with a dairy-free version, but vegan mozzarella provides this sandwich with mellow, slightly tangy, and buttery flavors intended by the original.

Health: replacing cheese made from dairy with cheese made from nuts comes with a whole host of health benefits. Cashews, for example, are high in protein, low in sugar, and filled with heart-healthy unsaturated fats.

🔪 Instructions

If you have questions about this vegan cemitas poblanas recipe, don’t forget to check out our FAQ section at the bottom of this post.

Step 1: combine the milanesa batter ingredients in one bowl and the dry ingredients in a separate bowl. Dip the mushrooms first in the batter, then in the breading.

Step 2: fry them in a large pot of oil at 350-375 degrees F (use a deep-fry thermometer for the most accurate temperatures). Transfer the mushrooms to a cooling rack over top of a baking sheet or a paper towel-lined plate.

Step 3: cut open the cemita buns and toast each side on a skillet (optional). Layer on sliced avocados, mushroom milanesa, shredded cheese, onion rings, chipotle chiles or pickled jalapeños, pápalo (or arugula & cilantro), and a little more cheese.

Step 4: close your cemita poblana with the top bun and serve it immediately while the mushroom milanesa is crispy. Happy eating!

🌡️ Storage

Cemitas poblanas are surprisingly quick to make, just make sure to keep the ingredients fresh by following these tips.

Fridge

Although cemitas taste best when they’re eaten right away, we often find ourselves enjoying cold mushroom milanesa on our sandwiches the following day.

If you can, keep the milanesa in airtight glass containers for up to 3-4 days. As for the cemita buns, any wheat-based bread will last at room temperature for around 3-4 days.

Reheat

When you’re ready to make your next cemita poblana, heat the mushrooms in a pan over medium-low until they’re warmed.

Once the mushrooms are heated, build your sandwich the same way as before with fresh veggies, shredded cheese, chipotle peppers, etc.

💭 Pro tips

We’d like to share some tips and tricks we learned while experimenting with this plant-based cemitas poblanas recipe:

• Remove some of the bun. To make space for all the toppings, try cutting away some of the top bun.
• No pápalo, no problem. If you can’t find this herb, don’t sweat it! You can substitute it with cilantro, arugula, or both.
• Add some salsa. Try adding salsa to take your cemita up a level (although it’s delicious as-is).
• Use any bun. Although this sandwich is traditionally made with a cemita, it’s not totally necessary. Just use any brioche-style bun you can find!
• Check your local Latin market. If you are set on finding pápalo and cemita buns and don’t live in Mexico, make sure to look at a Mexican or Latin market for your best shot.

🍴 Tasting notes

Sandwiches in Mexico are some of the best and most wonderful parts of this cuisine, and cemitas poblanas are no exception. They’re:

• Crispy
• Smoky
• Meaty
• Cheesy
• Herbaceous

If you try this vegan cemita poblana recipe, please rate it and leave us a comment below! Want to stay up-to-date with new recipes? Subscribe to our newsletter or connect with Broke Bank Vegan on social media. Happy eating!

♻️ Similar recipes

For more sandwich inspiration, check out our:

• Torta cubana to try another Mexican sandwich packed with three kinds of “meat”, melty cheese, refried beans, and tons of vegetables.
• Pambazos for a torta that’s dipped in chile sauce, lightly fried, filled with chorizo and potatoes, and topped with fresh lettuce, crema, and queso.
• Mulitas de carnitas to enjoy jackfruit carnitas, dairy-free cheese, guacamole, and salsa roja sandwiched between two homemade corn tortillas.
• Sincronizadas for flour tortilla quesadillas made with melty cheese, protein-packed (vegan) ham, and sautéed veggies.

💬 FAQ