Only one thing is worth ordering here: the cemita poblana. Everything about this sandwich is perfect: two layers of perfectly breaded milanesa, chicken or beef according to your choice. A fat, toasted sesame roll, almost as eggy as challah. And dense, creamy slabs of queso panela below the milanesa, plus a cobweb of Oaxacan quesillo above that melts just so. The lady who prepares the sandwich will ask you whether you want it topped with chipotle or jalapeño-choose the former. And you'll have to ask her to place pápalo on it, the refreshing, metallic-tasting herb that lingers in your mouth for hours. Anaya's cemita is a two-hander, as large as a double Western bacon cheeseburger, but so much healthier and better.
Saved By CemitasEvery week, ustedes ask me about wonderful restaurants that no longer exist. Santa Ana’s Nancy Puebla? Is now in Perris. Irie Jamaican in Cypress? No clue. Tlaquepaque in Placentia’s Old Town? Always rumors of an imminent opening,... More »
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