When faced with a decision between two desirable options, I rely on advice from my father: “Why not both?”
The advice has resulted in eating dinner at two restaurants on the same night, as well as a cocktail that marries a Boulevardier and Negroni: a Dad’s Counsel. I also draw on the wisdom when ordering a sandwich at a Mexican restaurant. Typically, more that one of the menu’s fillings appeals to me. So, I ask nicely for two.
Al Carbon is widely known for its Peruvian-style rotisserie chicken, marinated in spices and then roasted over coals in an oven imported from Peru. But owners Myriam and Claudio Hernandez hail from Mexico, and it is their Mexican street food that is particularly inspired. Especially the cemita, a sandwich from Claudio’s native region of Puebla. On a round sesame seed roll, Al Carbon piles high heaps of shredded Oaxacan cheese, avocado, adobo chipotle peppers, red onions, a slice of ham, and the filling of your choice. Milanesa de res is an excellent option: beef pounded thin, breaded and fried. Also delicious is Al Carbon’s house-made chorizo. But, best of all is to follow Dad’s counsel and combine them both. The result is a sandwich as flavorful as any in town.
#3: Cemita de Milanesa de Res y Chorizo – Al Carbon
The Charlottesville 29 of Sandwiches
Vegetarian Alternative: Vegetarian Cemita at Al Carbon