Mission Buzz: Desperately seeking cemita bread

"Desperately seeking cemita breade Cemitas Mane Mane opened a month ago at 2193 Mission St. near 18th Street, in the space formerly occupied by KO, a popular all-you-can-eat sushi restaurant that closed late last year. The restaurant, as its name suggests, specializes in "Cemitas," a torta-like dish from the state of Puebla, just south of Mexico City. The business also serves atol (a corn drink), avena (oatmeal), Mexican cocoa, tacos and tortas. Cemitas Mane Mane is open seven days a week from 9 a.m. to 10 p.m, and will soon be open for breakfast as well"

"Owners Saul Maya and Alejandro Díaz report that they are still trying to lock down a Puebla-level cemita bread supplier- cemita bread is harder and crunchier on the outside than torta bread, and soft and salty on the inside. Given the bread's complexity, the task has not been easy. Cemitas' dough, for example, needs to sit between 24 to 48 hours. Exporting the bread from Mexico they fear would compromise freshness. In the meantime, they are auditioning new breads in their quest for the perfect Cemitas loaf."

Cemitas Mane Mane opened a month ago at 2193 Mission St. in the former KO sushi space. The eatery specializes in Puebla-style cemitas and also serves atol, avena, Mexican cocoa, tacos and tortas. Owners Saul Maya and Alejandro Díaz are searching for a Puebla-level cemita bread supplier because authentic cemita bread is crunchier outside and soft and salty inside. Cemitas' dough requires 24 to 48 hours of resting, and exporting bread from Mexico could compromise freshness, so the owners are auditioning breads locally. The Laundry at 3359 26th St. has closed and reopened as The Fold, a more affordable gallery and event space.

Read at Mission Local