"Cemita bread, speckled with sesame seeds and crisp on the outside with a soft, fluffy interior, is believed to have originated in 16th century Puebla, brought to Mexico by Spanish conquistadors and later developed with French baking techniques."
"The sandwich started with simple fillings like beans and cheese and gradually became more layered over time. Now, cemita sandwiches typically consist of the titular, toasted sesame seed bread; a heap of stringy, salty Oaxacan cheese; avocado; jalapeño or chipotle peppers; pápalo, an herb with a cilantro-minty taste; and some choice of meat."
"Cemitas, often wrapped in crinkly yellow paper and eaten on the go, have grown a steady presence in L.A. since Antonio first started selling them in East L.A. almost 30 years ago."
Juan Antonio moved to Los Angeles from Puebla and began baking cemita bread in 1996. The cemita sandwich, a staple from Puebla, features toasted sesame seed bread and various fillings. Originally simple, the sandwich now includes Oaxacan cheese, avocado, peppers, and meat, with milanesa being the most popular. Cemitas have become a recognizable food in L.A., and Antonio continues to bake them at his family restaurant, El Cemitero Poblano, in Boyle Heights, maintaining a tradition that began nearly 30 years ago.
Read at Los Angeles Times
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