In this great city of ours, one could eat a different sandwich every day of the year—so that's what we'll do. Here's A Sandwich a Day, our daily look at sandwiches around New York. Got a sandwich we should check out? Let us know. —The Mgmt.
Tips and tricks for making the best sandwiches at home.
Cemitas and tortas are similar sandwiches, but most great cemitas have some special equipment, like a squishy sesame seed bun and the aromatic herb papalo. At Cocina Economica Mexico on the Upper West Side, we were happy to find that and more on their chorizo cemita ($8).
Cocinca Economica gets their sesame seed roll from Tom Cat Bakery. It's surprisingly light and briochey, with a soft crumb and plenty of sesame seeds. A chipotle sauce adds smoky depth to the crisp fine crumbles of chorizo, and the papalo—which tastes like a cross between arugula and cilantro—adds brightness. Some stringy Oaxacan cheese completes the package. Oh, and some "spicy fries," crisp and well dusted with chili powder.
It's a clean but full-flavored cemita rendition, and a fine contribution to the Upper West Side's Mexican sandwiches.