While we have love for all tortas, we have a special admiration for the cemita. As the older, wiser cousin of the torta, the cemita has a super crusty roll with sesame seeds that’s made with egg. And the rolls they use at Cemitas Poblanos in White Center (located in a strip mall off 509) somehow have the perfect ratio of crunchy outer layer to soft, chewy middle. While we have a hard time picking a favorite between the carne asada and milanesa de pollo, they’re both stuffed with thin, rectangular blocks of queso fresco, pickled jalapeños, and what seems like one whole avocado per sandwich. What gives the carne asada an edge, though, are the carrots and onions stewed in beef fat, which put to shame any vegetables from a slow cooker pot roast.
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