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La Poblana

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#1 ExtraMSG

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Posted 14 December 2012 - 07:56 AM

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The cemitas truck on Canyon in Beaverton just west of 217 discussed in this thread is not the same as the one from Hillsboro. The menu is much larger than the one in Hillsboro which really just focuses on cemitas. Here you have tacos and burritos on their basic menu, plus various other additions, like lamb barbacoa on weekends, and various extra antojitos on photo menus.

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I started with a tlacoyo and picadita. The former, in the back of the picture, is a bean stuffed, thick torpedo-shaped tortilla, kind of like a pupusa. This was topped with a red salsa, some cheese, and lettuce. It was decent. None of the parts -- masa, salsa, or beans -- were especially good so it couldn't really be much better than those.

The picadita, basically and east/central/southern sope with simpler toppings, was a little better because the salsa was a little better.

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I got a milanesa cemita. It was tasty enough, too, but not especially good. The one in Hillsboro was definitely tastier.

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This one had the milanesa, lots of avocado, a nice queso oaxaca, papalo, grilled onions, and sweet peppers, I think. I don't know what's up with the bell pepper. Maybe they saw a gringo and thought he'd want bell peppers instead of the traditional chipotles. It was definitely lacking something to bind all the parts and enliven them. Maybe chipotles, especially if they were house-cooked in piloncillo, would have been enough and made this sandwich a lot better. Or maybe one of the more flavorful meat choices would have been better. Not sure. But this wasn't a good version of a cemita. Not a bad one either. Just lacking. Will try again when I have more time and see if I can get chipotles, etc, on the sandwich. Looking back at the Tepeaca version, it has crappy cheese and ham and still tasted better. Probably because of the layer of chipotle.

La Poblana
12925 SW Canyon Rd, Beaverton, OR

The greatest service chemistry has rendered to alimentary science, is the discovery of osmazome, or rather the determination of what it was. ~Brillat-Savarin

Nick Zukin, Mi Mero Mole

Co-Author, Artisan Jewish Deli at Home

Formerly, Kenny & Zuke's

#2 levbarg

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Posted 11 April 2015 - 08:44 AM

Yeah, a cemita without chipotle en adobo is just another sandwich.

So where is this Hillsboro truck you're referring to? And does anyone make a chicken cutlet cemita? I've always preferred that variation to the standard milanesa.

I've always been surprised that cemitas aren't better known. I think of them as supertortas. Especially with the current fascination with all things chipotle, you'd think it would be a hit.

By the way, I wrote to Chipotle once, asking how they can name their restaurant after an ingredient that is nowhere in any of their dishes. Their answer? "Some of our dishes are cooked with chipotle" and that's about as specific as they got. My guess is they use a 1/4 tsp per 500 quarts of "barbacoa" just do they can say it's there, but without offending anyone. Don't get me wrong- I love their philosophy, and how they're changing the fast food industry. But why can't they make the food actually taste like something? Ironically, a schmear of chipotle en adobo would have been just the thing to wake up that bland slop.

But people love it, so who am I to criticize?

Mr Taster

#3 nervousxtian

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Posted 11 April 2015 - 05:23 PM

It's just a catchy name.