Cemitas La China Poblana

Name: Cemitas La China Poblana
Address: 3568 Whittier Blvd, Los Angeles, CA, US

Mexican

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Mon–Thu 10:30am–9pm, Fri–Sun 10:30am–9:30pm

3568 Whittier Blvd, Los Angeles, CA
Last verified: September 2026
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A cemita poblana from La China Poblana in East Los Angeles — a sesame-seed roll layered with a breaded beef milanesa, avocado, pickled carrots and jalapeños, onion, and shredded and sliced white cheese, on a wooden board

Cemitas Poblanas

Cemita de Milaneza (Breaded Asada)
Tenderized beef fillet, breaded with the house recipe of bread crumbs. Served on a sesame-seed cemita roll with avocado, raw onion, chipotle/jalapeño and queso blanco (Oaxacan cheese and papalo optional/seasonal).
Cemita de Carnitas (Pulled Pork)
Pork chunks simmered in water with the house spices until tender.
Cemita de Cueritos (Soft Pork Skin)
Tender pork skin.
Cemita de Jamón (Ham Slices)
Dry-cured Mexican-style ham.
Cemita de Adobada (Beef Chunks in Red Chile Sauce)
Beef chunks marinated in Poblano-style herbs and spices, slow-cooked to a guisado texture.
Cemita de Pollo Empanizado (Breaded Chicken)
Chicken-breast fillet, breaded and grilled.
Cemita de Queso Blanco (White Cheese)
Meatless option: layers of avocado with queso fresco, a milky, creamy cheese.
Cemita de Queso de Puerco (Hog Head Cheese)
A cold-cut jellied meat made from calf or pig head, served in slices.
Cemita de Pata en Vinagre (Marinated Cow Tendon)
Cold beef tendon served in jell-o-like cubes, marinated in a jalapeño and vinegar sauce.
Cemita de Cecina (Cured Beef)
Grilled salted beef.
Cemita de Quesillo (Oaxacan Shredded Cheese)
Un-aged, mozzarella-like string cheese, served with slices of avocado.
Cemita Gabacha (Chicken + Bacon)
Breaded chicken-breast fillet topped with bacon, mustard, BBQ sauce and pickles.
Cemita Árabe (Grilled Pork Loin)
Grilled pork loin cooked shawarma-style, with an al pastor essence.
Cemita de Barbacoa (Steamed Goat Meat)
Shredded goat meat.
Cemita de Cabeza (Pork Head)
Steamed then grilled pork-head chunks.
Cemita de Cabeza de Res (Cow Head)
Steamed then grilled beef-head chunks.

Menu items and prices are approximate and may have changed — call the restaurant to confirm.

Dishes to know on this menu

Torta: A Mexican sandwich, usually made on a bolillo, telera or another soft roll. Fillings can include milanesa, ham, carnitas, al pastor, eggs, avocado, beans, jalapeños and cheese. Several regional sandwiches belong to the larger torta family. Guadalajara's torta ahogada is "drowned" in sauce. Puebla's cemita uses a distinctive sesame-seeded roll and may include quesillo and pápalo. A pambazo is dipped in red chile sauce and griddled. On this menu as: Cemitas Poblanas · Cemita de Milaneza (Breaded Asada) · Cemita de Carnitas (Pulled Pork).
Tostadas: Corn tortillas cooked or fried until crisp and used as a flat base for toppings. Beans, shredded meat, tinga, ceviche, seafood, lettuce, crema, cheese and salsa are all common possibilities. Unlike a folded taco, a tostada stays open-faced. Eat it with your hands and accept the crumbs. On this menu as: Taco Árabe & Tostada de Pata · Tostada de Pata en Vinagre.
Cabeza, tripa, buche & suadero: Several of the less familiar fillings you may see at a taquería. Cabeza refers to meat from the beef head; cachete, or cheek, may be identified separately. Tripa is intestine, commonly cooked until tender and then griddled or fried, sometimes quite crisp. Buche is pork stomach and is frequently prepared alongside carnitas. Suadero is a tender beef cut particularly associated with Mexico City tacos, where it is slowly cooked and finished on the griddle. The exact cuts and preparations vary considerably from one taquería to another. On this menu as: Cemita de Cabeza (Pork Head) · Cemita de Cabeza de Res (Cow Head).
Al pastor: Marinated pork cooked on a vertical spit called a trompo, then sliced for tacos. The style developed in central Mexico from spit-roasting techniques brought by Lebanese immigrants and is related to shawarma. Many versions use dried chiles and achiote, and pineapple is a common accompaniment. In Tijuana and parts of northwestern Mexico, a closely related style is commonly called adobada. Preparation varies, and not every restaurant advertising pastor uses a trompo. On this menu as: Cemita de Adobada (Beef Chunks in Red Chile Sauce).
Carne asada: Grilled beef, chopped or sliced for tacos, burritos and plates. Skirt, flank and other relatively thin cuts are common, with seasoning ranging from little more than salt to marinades containing citrus, garlic or other ingredients. Carne asada is particularly associated with northern Mexico and is also the name for the social tradition of gathering around a grill for a carne asada cookout. On this menu as: Cemita de Milaneza (Breaded Asada).
Carnitas: Pork slowly cooked until tender, traditionally in its own fat, with some pieces allowed to brown or crisp. Carnitas are strongly associated with Michoacán. Dedicated carnitas shops may offer different cuts and textures rather than simply "pork." Maciza generally refers to leaner meat, cueritos to skin and buche to stomach. Carnitas may also be sold by weight for groups and takeout. On this menu as: Cemita de Carnitas (Pulled Pork).

How these dishes compare

Carne asadatypically $13.50 across 251 menus
Carnitastypically $12.75 across 178 menus
Tostadastypically $9.50 across 175 menus
Al pastortypically $7.50 across 163 menus
Tortatypically $12.50 across 113 menus
Barbacoatypically $7 across 79 menus
Cabeza, tripa, buche & suaderotypically $4.87 across 46 menus

Cemitas La China Poblana on our other sites

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Cemitas La China Poblana

Menu

Cemitas Poblanas

Taco Árabe & Tostada de Pata

How these dishes compare

Cemitas La China Poblana on our other sites

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