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  • Cemitas Puebla [Mexican/Pueblan]

    Post #1 - June 15th, 2006, 3:51 pm
    Post #1 - June 15th, 2006, 3:51 pm Post #1 - June 15th, 2006, 3:51 pm
    Image

    The virtues of Taqueria Puebla have been discussed in depth (in words and in pictures) in these threads:

    viewtopic.php?t=1786&highlight=taqueria+puebla
    viewtopic.php?t=6523&highlight=taqueria+puebla
    viewtopic.php?t=888&highlight=taqueria+puebla

    I'm following through on Mike G's recommendation to nominate it. Just to briefly reiterate what I love about Taqueria Puebla: The proprietors, while being genuinely warm and welcoming, are primarily devoted to serving great food. I remember them not allowing me to order a pombazo to go because they said it must be eaten right away. They seem to always be developing new menu items, but won't serve them until they meet their high standards.

    I proudly nominate Cemitas Puebla for the coveted GNR award.

    Cemitas Puebla
    3619 W. North Avenue
    Chicago, IL
    773-772-8435

    edited to add a couple more threads and to reflect the current name, Cemitas, not Taqueria
  • Post #2 - June 15th, 2006, 8:36 pm
    Post #2 - June 15th, 2006, 8:36 pm Post #2 - June 15th, 2006, 8:36 pm
    I think, based on my one visit a long time ago, this is an excellent nomination. More than that, I think I need to go back. See Events...
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  • Post #3 - June 16th, 2006, 2:13 pm
    Post #3 - June 16th, 2006, 2:13 pm Post #3 - June 16th, 2006, 2:13 pm
    I've been to TP a number of times (old location only) and enjoyed the food immensely, especially the tacos arabes. It's certainly one of the most interesting taquerias in town and, while interesting is good, delicous and interesting is better. TP's interesting items are also delicious.

    Antonius
    Alle Nerven exzitiert von dem gewürzten Wein -- Anwandlung von Todesahndungen -- Doppeltgänger --
    - aus dem Tagebuch E.T.A. Hoffmanns, 6. Januar 1804.
    ________
    Na sir is na seachain an cath.
  • Post #4 - June 16th, 2006, 5:05 pm
    Post #4 - June 16th, 2006, 5:05 pm Post #4 - June 16th, 2006, 5:05 pm
    Antonius wrote:I've been to TP a number of times (old location only) and enjoyed the food immensely, especially the tacos arabes. It's certainly one of the most interesting taquerias in town and, while interesting is good, delicous and interesting is better. TP's interesting items are also delicious.

    Antonius


    Ive only been to TP a couple of times, and the only thing Ive ever had there
    is the cemita. Based on that sandwich alone, Id be quite happy to third this
    recommendation (and would like to find a place nearer the North side
    that serves a cemita - though that, of course, is a question for a
    different thread).

    c8w
  • Post #5 - June 18th, 2006, 11:00 am
    Post #5 - June 18th, 2006, 11:00 am Post #5 - June 18th, 2006, 11:00 am
    Joined Dmnkly and GWiv for an impromptu lunch at the new Taqueria Puebla (aka El Nuevo Taqueria Puebla). Decor is quiet and restrained as ever...

    Image

    After ordering about one of everything, except the things that are only available on weekends such Pombazos and tamales, we asked the owner for a suggestion of something else we'd never tried before. He said chalupas, which proved to be impressively spice-kicky, delectable little puffs of fried tortilla. Very enjoyable:

    Image

    G Wiv is going to post more about the goodies that came on our sandwiches and TP's commitment to quality, I know, but I just want to say that we were impressed to get in-house-roasted chipotles on our cemitas, some herb G Wiv knew to ask for, and various other not-from-a-can-or-a-Sysco-truck touches that lift these sandwiches above the ordinary and, indeed, make Taqueria Puebla an example of the kind of place that cares more, tries harder, and well deserves a Great Neighborhood Restaurant award:

    Image

    Fun lunch, nice to meet Dmnkly, I urge folks to give Taqueria Puebla a try if you haven't already.
    Watch Sky Full of Bacon, the Chicago food HD podcast!
    New episode: Soil, Corn, Cows and Cheese
    Watch the Reader's James Beard Award-winning Key Ingredient here.
  • Post #6 - June 19th, 2006, 12:47 am
    Post #6 - June 19th, 2006, 12:47 am Post #6 - June 19th, 2006, 12:47 am
    Mike G wrote:G Wiv is going to post more about the goodies that came on our sandwiches and TP's commitment to quality, I know, but I just want to say that we were impressed to get in-house-roasted chipotles on our cemitas, some herb G Wiv knew to ask for, and various other not-from-a-can-or-a-Sysco-truck touches that lift these sandwiches above the ordinary and, indeed, make Taqueria Puebla an example of the kind of place that cares more, tries harder, and well deserves a Great Neighborhood.

    Mike,

    Enjoyable lunch made even more so by TP's understated, but ever present, commitment to quality. Cemita de Milanesa w/chipotle and papalo, the herb you mention, are made on the spot, no premade milanesea, chipotle are marinated in house, Oaxacan string cheese imported from Mexico the sandwich practically sparkles with attention.

    Cemita de Milanesa w/house marinated chipotle and papalo
    Image

    Other commitment to quality touches such as Al Pastor only on the weekends when it's busy, they could have it all week, but he said it would suffer in quality. Service was terrific, our waitress came over 3-4 times to clear napkins, bring additional soda and generally inquire as to our meal.

    Speaking of meals, if I remember correctly, the only difference between a Taco Arabe and Taco Orientales is Orientales is made with corn tortillas.

    Taco Orientales
    Image

    Taco Arabe
    Image

    Clean, friendly, inexpensive, caring service, interesting bright interior and good food made with care. I certainly agree Taqueria Puebla is deserving of an LTHForum GNR.

    A few additional pictures may be found here

    Enjoy,
    Gary
    Sauce on the side, always, implied, axiomatic..........never a doubt, BBQ sauce without.

    Low & Slow
  • Post #7 - June 19th, 2006, 9:23 am
    Post #7 - June 19th, 2006, 9:23 am Post #7 - June 19th, 2006, 9:23 am
    HI,

    Here is the Papalo in its fresh form:

    Image

    It's an herb where either you see in everywhere or you don't find it at all. This photo above was taken at the Maxwell Street Market last August, on a day it was everywhere.

    Regards,
    Cathy2

    "You'll be remembered long after you're dead if you make good gravy, mashed potatoes and biscuits." -- Nathalie Dupree
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  • Post #8 - June 20th, 2006, 9:11 pm
    Post #8 - June 20th, 2006, 9:11 pm Post #8 - June 20th, 2006, 9:11 pm
    Alrighty then! A great neighborhood restaurant nomination that's in my neighborhood. How I love to walk at dusk to Taqueria Puebla, and how I love the walk back home, swinging my little paper bag of cemita goodness...

    (Obviously I support this nomination).
    Anthony Bourdain on Barack Obama: "He's from Chicago, so he knows what good food is."
  • Post #9 - June 28th, 2006, 10:51 pm
    Post #9 - June 28th, 2006, 10:51 pm Post #9 - June 28th, 2006, 10:51 pm
    I haven't been since the reopening, but I really enjoyed the place on a previous visit. Haven't rushed back but, hey, I've got a lot of places to try.
  • Post #10 - February 23rd, 2008, 1:45 am
    Post #10 - February 23rd, 2008, 1:45 am Post #10 - February 23rd, 2008, 1:45 am
    Puebla has greatly impressed two parties of out-of-towners I brought there in summer and fall of 2007, including several guests originally from Mexico and Colombia. You can't get some of this food anywhere else in the city (though another cemita place finally came to the board's attention...in Aurora). Take a look at Ronnie's and Ed's recent posts in this thread:

    http://www.lthforum.com/bb/viewtopic.ph ... 6&start=30

    Anything that Ronnie starts out with "Holy Sh*t" has to be good. Owner Tony couldn't be a better sport, or chef. Let's hear some other recent experiences and recommendations or reservations.
  • Post #11 - February 23rd, 2008, 2:01 am
    Post #11 - February 23rd, 2008, 2:01 am Post #11 - February 23rd, 2008, 2:01 am
    No reservations whatsoever. This is the GNR I visit more than any other, and easily in the top five of my most dearly missed restaurants while on our temporary relocation. That food so carefully prepared emerges from that postage stamp of a kitchen never ceases to amaze me. My only recommendation? Amend the GNR to reflect the new name, Cemitas Puebla.
    Dominic Armato
    Dining Critic
    The Arizona Republic and azcentral.com
  • Post #12 - February 26th, 2008, 8:21 am
    Post #12 - February 26th, 2008, 8:21 am Post #12 - February 26th, 2008, 8:21 am
    Dmnkly wrote: Amend the GNR to reflect the new name, Cemitas Puebla.


    Dom,

    That's a great idea! This is one of the places that is a shoe in for renewal.
    Steve Z.

    “Only the pure in heart can make a good soup.”
    ― Ludwig van Beethoven
  • Post #13 - February 26th, 2008, 11:02 am
    Post #13 - February 26th, 2008, 11:02 am Post #13 - February 26th, 2008, 11:02 am
    A great, great place that clearly deserves to be renewed. My first lunch there, a few months back, was a revelation and subsequent visits have all been at the same level. This is a place I think about often, crave and would visit with much more regularity if it were closer to my house. Even so, I'll make a dedicated trip, 20+ miles each way, to eat this food. And you can only imagine how many other, similar places I pass to get there.

    =R=
    That don't impress me much --Shania Twain

    Another beer before happy hour to put me in the mood for drinkin', uh huh huh, oh, forget thinkin' --Beaver Nelson

    I find it a matter of note that in New York or Terre Haute, school cookies always seem to be oatmeal --Mr. French
  • Post #14 - March 15th, 2008, 1:50 pm
    Post #14 - March 15th, 2008, 1:50 pm Post #14 - March 15th, 2008, 1:50 pm
    LTH,

    Considering Cemitas Puebla's Cemita de Milanesa has etched it presence into my very consciousness, culinary and otherwise, I strongly support GNR renewal.

    Enjoy,
    Gary
    Sauce on the side, always, implied, axiomatic..........never a doubt, BBQ sauce without.

    Low & Slow
  • Post #15 - March 19th, 2010, 7:47 am
    Post #15 - March 19th, 2010, 7:47 am Post #15 - March 19th, 2010, 7:47 am
    Great place, one of my favorite GNR's I went to in the past year. The Atomica is one of, if not the best sandwich in Chicago imho.

    I definitely support renewal.
    R.I.P. jimswside - 5/2/16



    @GrubSeeker
  • Post #16 - March 19th, 2010, 10:00 am
    Post #16 - March 19th, 2010, 10:00 am Post #16 - March 19th, 2010, 10:00 am
    A truly great place for both the cemitas and the tacos arabes. Completely deserving of the GNR.
    "Barbecue sauce is like a beautiful woman. If it’s too sweet, it’s bound to be hiding something."
    — Lyle Lovett


    "How do you say 'Yum-o' in Swedish? Or is it Swiss? What do they speak in Switzerland?"- Rachel Ray
  • Post #17 - March 19th, 2010, 12:41 pm
    Post #17 - March 19th, 2010, 12:41 pm Post #17 - March 19th, 2010, 12:41 pm
    Two enthusiastic thumbs up (mine and the DH's)
    Leek

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  • Post #18 - March 19th, 2010, 5:14 pm
    Post #18 - March 19th, 2010, 5:14 pm Post #18 - March 19th, 2010, 5:14 pm
    A classic among classics. I'm swinging through on my way home tonight. A cup of cemita sauce, a fistful of papalo, and thou.
  • Post #19 - March 21st, 2010, 6:48 pm
    Post #19 - March 21st, 2010, 6:48 pm Post #19 - March 21st, 2010, 6:48 pm
    The quesadilla de chicharrones w/a side of chipotles in adobe is among the best ways possible to spend $2.50. And one other word... Atomica. Yes on renewal.
    "In pursuit of joys untasted"
    from Giuseppe Verdi's La Traviata
  • Post #20 - March 21st, 2010, 8:44 pm
    Post #20 - March 21st, 2010, 8:44 pm Post #20 - March 21st, 2010, 8:44 pm
    Jazzfood wrote:The quesadilla de chicharrones w/a side of chipotles in adobe is among the best ways possible to spend $2.50. And one other word... Atomica. Yes on renewal.

    What ^ he ^ said. :D

    The Atomica is pretty much my favorite sandwich in the entire city.

    I fully support renewal.

    =R=
    That don't impress me much --Shania Twain

    Another beer before happy hour to put me in the mood for drinkin', uh huh huh, oh, forget thinkin' --Beaver Nelson

    I find it a matter of note that in New York or Terre Haute, school cookies always seem to be oatmeal --Mr. French
  • Post #21 - April 3rd, 2010, 7:47 am
    Post #21 - April 3rd, 2010, 7:47 am Post #21 - April 3rd, 2010, 7:47 am
    Cemita de Milanesa, quesadilla de chicharrones, Atomica, tacos arabes are among my favorite eats in Chicagoland. That plus the friendly father son duo in charge make Cemitas Puebla a must stop for any and all and a slam dunk GNR renewal.

    Cemitas Puebla, count me a fan!

    Enjoy,
    Gary
    Sauce on the side, always, implied, axiomatic..........never a doubt, BBQ sauce without.

    Low & Slow
  • Post #22 - April 3rd, 2010, 9:04 am
    Post #22 - April 3rd, 2010, 9:04 am Post #22 - April 3rd, 2010, 9:04 am
    I had yet another great lunch at Cemitas Puebla with Jazzfood this week. While CP hardly needs my endorsement for GNR renewal, I'll give it anyway. Keep up the good work!
    Steve Z.

    “Only the pure in heart can make a good soup.”
    ― Ludwig van Beethoven
  • Post #23 - April 3rd, 2010, 11:32 am
    Post #23 - April 3rd, 2010, 11:32 am Post #23 - April 3rd, 2010, 11:32 am
    I've been making it to Cemitas Puebla maybe once a year for several years, and you have to hand it to these guys for consistency: the presence of papalo notwithstanding, the sandwiches seem to remain pretty much the same high-quality year-after-year, no laurel resting, no cost-cutting sacrifices of quality. GNR fer sure.
    “Nobody exists on purpose. Nobody belongs anywhere. Everybody’s gonna die. Come watch TV?”

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