If you live in East Los Angeles, you've probably come across the cemita, a Mexican sandwich in which a pounded and fried cutlet (chicken, pork or beef milanesa) is placed on a roll of sesame seed–studded egg bread, along with cheese, onions, avocado and red salsa. It's a combination that's difficult to dislike, unless you're on the Atkins diet, or, really, any diet whatsoever. Few spots on the Westside make cemitas, but you'd do well to get yours at the lunch-only Cemitas Poblanas truck on Venice Boulevard in Culver City, which parks every afternoon in front of the Smart & Final. The sandwiches, which originated in the region of Puebla, will run you about five bucks, but are big enough to power you through a 12-hour day of hard, manual labor. The cemita is also a beautiful blend of textures, mixing crunchy, creamy and tender into just about every bite. For the more adventurous, they also offer a headcheese cemita, which will give you a much softer, luscious and more sensual dining experience (if you like to make out with your sandwich, order the headcheese). You can dine curbside, or bring your cemita into the office, where you'll make everyone eating Subway seem incredibly pedestrian by comparison. 10113 Venice Blvd., Culver City.

—Noah Galuten

LA Weekly