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Once or twice a year the popular Mexican sandwich shop Cemitas Puebla—which I wrote about just last week—and the possibly even more popular barbecue spot Smoque get together and serve Smoque’s brisket on Cemitas Puebla’s distinctive crunchy roll, with Oaxacan cheese, avocado, and both barbecue sauce and chipotle sauce.
- Michael Gebert
- Frijoles charros
This year Anteliz brought another dish to the party: frijoles charros, beans with hot dogs, bacon, and chiles de arbol. As I was polishing them off right at the starting time of 5:30 PM, the line was already extending toward the door, with at least one name food figure—Check, Please! executive producer David Manilow—waiting for his chance at a brisket cemita along with the rest of the crowd. If you missed it last night, you’re out of luck for now, but the brisket cemitas should be back in another six months to a year.
