Cemita Festival 8.11.24

Please join us for our second annual Cemita Festival on Sunday, August 11th from 11am-4pm! This year the festival is taking place outdoors at La Placita Fishtown at 2211-17 Frankford Ave. in the community space with the trolley!

Each chef will serve their own interpretations of cemitas for guests to try. Along with the food guests will also get to enjoy live music as well. The guest chefs will include:

Jason Okdeh of @farinadivita & Reuben R. Asaram (@chefreubenphilly) of REUBY

Alejandro Gonzalez Duarte of @senor_slices

Jake Loeffler, Sam Kalkut, & Danny Griffiths of @paffutophilly

Karla Torres & Ernesto Ventura of @laingratacamden

Brian Mattera of @gildaphilly

Elvia Zavala of @mija.mexicantable

Mariangeli Alicea Saez of @laplacitafishtown

Specialty non-alcoholic drinks from Cantina La Martina will be available for purchase as well.

Live Music will be playing throughout the event.

What is a cemita? Cemita is a gastronomic treasure of Puebla. Its traditional ingredients are quesillo, cemita bread and papalo. The bread that is used for the cemita has a very ancient origin since it was introduced by the conquerors and over time they were enriched in their shapes, flavors and techniques by the French. A particular characteristic of the bread used for the cemita is the sourdough taste and sesame seeds. You cannot ignore the papalo in a traditional cemita. Papalo is an aromatic pre-Hispanic herb with leaves shaped like the wings of a butterfly. It is the traditional herb in cemitas. The name comes from the Nahuatl papalotl which means butterfly. Cemitas bring back childhood memories for Chef Dio, and he’s excited to share this experience with you!

Please bring cash as some of the cemita vendors will be cash only (there is no ATM on site).