Sandwiched: Chorizo, Avocado, and Egg Cemitas with Chipotle Mayonnaise


The greatest column since sliced bread.


Photographs: Marvin Gapultos

Although most people associate Mexican food with tortilla-wrapped goods like tacos and burritos, the cuisine has its fair share of hefty sandwiches as well. Cemitas and tortas, for example, can feature any number of meats (carnitas, chicken, carne asada, etc.) sometimes slathered in a red mole sauce and bolstered by the addition of lettuce and tomatoes—all stuffed into sesame covered cemita rolls or fluffy bolillo rolls.

Because it's so easy to prepare, chorizo is great fodder for such a sandwich—just break the sausage up in a hot pan and heat through. After the sausage is cooked, I like to fry a couple eggs in the same pan, then layer the spicy pork, some Oaxacan cheese, and the eggs into a split Mexican cemita roll that's been slathered with a chipotle mayonnaise.

To make the mayonnaise, simply stir some store-bought mayo with chopped chipotle peppers in adobo sauce. You can make the mayonnaise as spicy as you'd like by increasing or decreasing the amount of chili and adobo sauce.

The addition of shredded lettuce and sliced tomatoes provide a nice change in texture, as well as temperature, for the hot sausage and eggs, while some sliced avocados add a welcome richness to the sandwich.

About the author: Marvin Gapultos is the author of the Filipino food blog, Burnt Lumpia. His first cookbook is due out in 2013. When he isn't cooking or writing about Filipino food, Marvin is usually enjoying a beer or cocktail, and thinking about what to eat with said beer or cocktail. You can follow him on Twitter @BurntLumpia.

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