The anatomy of a cemita (Russ Parsons / Los Angeles Times)
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The cemita with pork in green chile. (Russ Parsons / Los Angeles Times)
A milanesa made with thinly pounded beef bigger than the bun. (Russ Parsons / Los Angeles Times)
The quesillo cemita -- cheeses and avocados only. (Russ Parsons / Los Angeles Times)
Carreras Cemitas of LCP owner Abraham Quitl. (Russ Parsons / Los Angeles Times)
