Corn Tortillas
Heirloom Yellow
Stone-ground nixtamal, pressed and cooked to order. Twelve per pack.
$4.50A Poblano Grocer
& Tortillería
Cherry Hill
Township, NJ
40°N · 75°W
Township, NJ
40°N · 75°W
Tortillas pressed by hand, flavors of Puebla.
A small shop in Cherry Hill Township grinding nixtamal every morning, pressing cemitas to order, and stocking the cheeses, moles, and pan dulce that taste like home — wherever home was.
Today's Press — Fresh at 7:00a
Corn Tortillas
Cemita Bread
Sesame-topped
Egg-rich brioche-style roll baked each morning. The base of every cemita.
$2.25Mole Poblano
Paste
Twenty-six ingredients, slow-toasted. Thin with broth, simmer ten minutes.
$14.00Queso Fresco
de Oaxaca
Soft, stringy, salty. The cheese that makes a cemita a cemita.
$8.99Pan Dulce
Conchas
Vanilla and chocolate shell. Baked daily, sold warm until noon.
$1.75Salsa de Árbol
Roja
Toasted árbol chiles, garlic, a little sesame. Hot, smoky, deep.
$6.50
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We brought the market home with us.
La Placita Poblana began the way most Poblano kitchens do — with a metate, a sack of dried chiles, and a grandmother who refused to let a recipe die. When the family moved from Cholula to Cherry Hill Township in 2019, the first thing they missed wasn't a restaurant. It was the corner tortillería, the warm bread at seven in the morning, the cheese counter where the queso was cut to order.
So they built one. Nixtamal is ground fresh three times a week — never from masa harina, never from a bag. The cemitas are pressed on a sesame roll baked in-house, the mole poblano simmers for six hours with twenty-six ingredients, and the pan dulce is sold warm until noon, the way it should be.
Everything on the shelves is something the family eats at home. If it wouldn't make it onto a Sunday table in Puebla, it doesn't make it onto ours either.
26
Ingredients in our mole poblano
3×
Nixtamal ground fresh each week
2019
Opened in Cherry Hill Township
Drag through the shop.
01
Tortillas
Heirloom Yellow Corn Tortillas
Stone-ground nixtamal from criollo corn, pressed by hand and cooked on a cast-iron comal. Soft, pliable, with the slight char of a fresh press. Twelve per pack, sold warm before noon.
- Count12 per pack
- VarietyCriollo yellow
- MadeDaily, 7:00a
$4.50/ pack
Best Seller
02
Cemitas
Cemita Poblana
The signature sandwich of Puebla. Sesame-topped cemita bread baked in-house, milanesa de res, papalo, avocado, queso Oaxaca, and chipotle. Pressed and served warm.
- BreadBaked in-house
- ProteinMilanesa de res
- HerbFresh papalo
$12.50/ each
Made to Order
03
Mole
Mole Poblano Paste
Twenty-six ingredients, slow-toasted and ground on a metate. Ancho, mulato, pasilla, chocolate de mesa, plantain, bread, sesame, almonds, and the rest. Thin with broth, simmer ten minutes, pour over turkey or chicken.
- YieldServes 6
- HeatMild–medium
- FormConcentrate paste
$14.00/ jar
Family Recipe
04
Queso
Queso Oaxaca String Cheese
Hand-stretched pasta filata, the way it's made in Oaxaca and the markets of Puebla. Soft, salty, melts in long strings. The cheese that belongs on a cemita, on a tlayuda, on anything that needs to melt properly.
- Weight1 lb ball
- TextureStringy, soft
- OriginOaxaca-style
$8.99/ lb
Cut to Order
05
Pan Dulce
Conchas Vainilla & Chocolate
Sweet enriched dough topped with a sugar-shell crust in vanilla and chocolate. Baked every morning at six, sold warm until noon. Best torn open, dipped in café de olla, eaten before it cools.
- SoldEach
- FlavorsVanilla · Chocolate
- Warm until12:00p
$1.75/ each
Baked 6:00a
06
Salsas
Salsa de Árbol Roja
Toasted árbol chiles, garlic, a little sesame, a splash of vinegar. Hot, smoky, deep — the kind that lives on the table at every meal. Made in small batches, jarred fresh weekly.
- HeatHot
- Volume16 oz jar
- Shelf3 weeks cold
$6.50/ jar
Weekly Batch
07
Bebidas
Aguas Frescas del Día
Horchata with cinnamon and rice, jamaica with hibiscus, or tamarindo with a kick of lime. Made fresh each morning in the back, served cold over ice in a 16 oz cup.
- Size16 oz
- Flavors3 rotating
- MadeDaily, 8:00a
$3.50/ cup
Seasonal
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Made the hard way, on purpose.
01
Nixtamal, not flour.
Corn is cooked, soaked, and stone-ground on-site — never reconstituted from masa harina. It's slower, it's harder, and it's the only way a tortilla tastes like a tortilla.
02
Recipes from Puebla.
Every mole, every cemita, every concha is built from a family recipe that came over from Cholula. Nothing on the shelf is there because it tested well — it's there because someone grew up eating it.
03
Baked, pressed, cut today.
Pan dulce is warm at 7:00a. Tortillas are pressed to order. Cheese is cut from the ball while you wait. If it isn't fresh today, it isn't on the shelf — that's the rule.
Come in before the conchas cool.
La Placita Poblana is a small corner shop in Cherry Hill Township, easy to miss if you're not looking. Walk in any morning and the first thing you'll notice is the comal — the cast-iron griddle warming tortillas, the sweet yeast of pan dulce coming out of the oven, the slow toast of chiles for the day's mole.
Come early for the warmest bread. Come midday for a cemita pressed while you wait. Come Saturday for the full shelf — that's when the mole paste is jarred, the aguas frescas are fresh, and the queso Oaxaca is at its stringy best.
Local delivery is available within Cherry Hill Township on orders over $35 — tortillas, mole, and pan dulce travel well; cemitas are best eaten here, warm.
Hours
- Monday8:00a — 8:00p
- Tuesday8:00a — 8:00p
- Wednesday8:00a — 8:00p
- Thursday8:00a — 8:00p
- Friday8:00a — 8:00p
- Saturday8:00a — 8:00p
- Sunday9:00a — 4:00p
Contact & Delivery
Phone
(856) 555-0182
Area
Cherry Hill, NJ
Delivery
Orders $35+
Catering
48h notice