In a city where tortillas reign supreme, pizza has experienced a renaissance in Mexico City. This phenomenon is not new to the Aztec capital, but its evolution has gained momentum over the past couple of years.
The current generation of pizzaiolos (pizza makers) are pushing the boundaries of traditional pizza with creative toppings and flavors that showcase local ingredients. From pizzas de chilaquiles, featuring green salsa instead of tomato sauce, to flor de calabaza-topped pies inspired by Oaxacan cuisine, “Mexican pizza” is no longer just a novelty.
Tanya Barragan, owner and chef at Prema, attributes the surge in artisanal pizza to the city’s love affair with bread and dough. With so many gastronomic options available, pizzerias need to stand out from the crowd. Barragan has been at the forefront of this movement for nearly 10 years, experimenting with innovative recipes that blend Italian traditions with Mexican flavors.
At Prema, Barragan’s menu features a range of pizzas made with locally sourced ingredients from Mercado de San Juan, including the Amatripizza, which combines house-made tomato sauce, herbs, garlic, pepperoncini, pecorino, and guanciale. The pizzas are cooked in a volcanic stone oven, resulting in crispy Roman-style crusts that rival those found in major cities worldwide.
The rise of artisanal pizza in Mexico City is a testament to the country’s culinary creativity and innovation. As Barragan notes, “Mexico is a bread-loving country, so we already have our ways with dough.” The result is a unique fusion of flavors that is both familiar and excitingly new.
Source: CN Traveler
