Cemitas Conchita, an iconic cemitas stand located in the Nicolás Bravo Market, popularly known as El Parral Market, has been a pillar of Puebla’s gastronomy for over 40 years. This establishment represents a place where you can enjoy Puebla’s culinary tradition.
This establishment is a testament to the perseverance and entrepreneurial spirit of its founder, Aurelio Tepoxtecatl. Throughout its history, Cemitas Conchita has faced numerous challenges, from market competition to economic crises and natural disasters, managing to remain a culinary landmark for both locals and tourists.
History within the Market
The history of Cemitas Conchita dates back to the childhood of Aurelio Tepoxtecatl, who from a very young age became involved in market commerce, running errands and helping out in his mother, Concepción Varela’s, vegetable-selling business.
This business itself has been around for many years, but it’s been making cemitas for 40 years. She arrived here when it was just a plaza, a place with a lot of history, until the market was built and she had her own space. She sold vegetables and her partner sold cheese, says Erika Tepoxtecatl Elizalde, the founder’s daughter.
This early experience allowed her to get to know the market environment and glimpse the possibility of becoming a merchant. After getting married and starting a family, Aurelio saw an opportunity in the world of cemitas, a traditional food from Puebla, and decided to open his own business.
The transition from a simple service provider to a successful entrepreneur wasn’t easy. There were other competitors in the market, but Aurelio, motivated by the need to support his family, focused on offering a quality product that would stand out from the other available options. Thus, Cemitas Conchita was born, a name that reflects the family heritage and passion for traditional cuisine, family members say.
The Evolution of Cemitas
Since its inception, Cemitas Conchita’s menu has evolved to meet the demands of a growing clientele. The idea of selling cemitas arose at a time when the market was filling up with people looking for quick and delicious food. Aurelio began offering cemita bread with basic toppings like avocado, cheese, and chipotle peppers, but he soon realized he could innovate and diversify his offerings.
People came to the market to shop and look for something to eat, so the easiest thing to do here was to get “taquear” (a type of bread). They sold them the bread, and the cemita came with avocado, chipotle peppers, and cheese. That’s what the vendors offered, explains the daughter.
Over time, more ingredients were added, such as leg, onion, and different types of meat, creating a rich and varied culinary experience. One of Cemitas Conchita’s most iconic dishes is rajas con huevo (shrimp with egg), a homemade spicy dish that has won over the palates of its customers over the years. This adaptability and creativity have been key to its success in a competitive environment.
“For us, there’s no such thing as a Cuban cemita; for us, it’s a chilango food. It doesn’t have mayonnaise or tomato like some places do (…) we like to stick to the traditional,” says Tepoxtecatl, who describes the secret to the success of her cemitas from her perspective:
I think it’s more than anything to find quality ingredients. We have the right bread: a large, crusty loaf. We like people to spend as little as possible on something large and fresh.
Challenges
Throughout its history, Cemitas Conchita has faced significant challenges. From the COVID-19 pandemic, which affected many businesses in the food sector, to earthquakes and economic crises, the store has demonstrated remarkable resilience. Despite the adversities, the Texptecatl family has kept the spirit of the business alive, opening its doors almost every day of the year, except December 25th.
This perseverance is not only a source of pride for the family, but also for the community that has supported Cemitas Conchita over the years. The loyalty of customers, both locals and tourists, has been essential to the continuity of the business.
In fact, we’ve had four generations of experience with the business, from my grandparents to my parents, to us, and our children are now also working, so we already have some history, Erika adds.
They are a benchmark
Cemitas Conchita has established itself as a benchmark of Puebla cuisine, attracting visitors from around Mexico and the world. The combination of authentic flavors, quality ingredients, and a family-friendly atmosphere have made this establishment a destination for those who want to experience the true essence of Puebla food.
Cemitas Conchita’s reputation has grown through recommendations and reviews, becoming a symbol of local culture, a classic in the city.
“We are three siblings who continue to come to work on the cemitas; we are always at the forefront. We are here for a while, and we are happy to wait for you to taste them. We are not the only ones, but we are among the best,” concludes Erika Tepoxtecatl Elizalde.
Source: oem
