Hopefully people know what I am talking about based on my description. The chef is usually a stocky build man with dark hair and mustache in his 30's. He has a rotating cast of assistants of various levels of professionalism.
All I get there are cemitas. With tripe, if he has it, which he does about half the time. The cemitas come on real deal bread which obviously comes from a local bakery. An avocado is cut to order. The bread gets a minute or 2 on the griddle before it is smeared with some beans.
The papalo is applied generously. No papalo=imposter cemita
If you say yes to picante, this glorious red chili mixture is on your sandwich (if anyone knows what this is please chime in), along with the classic Mexican white cheese that is always so buoyantly pleasant,
The sandwich is big. What a $6 dinner
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