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Ever had a pizza topped with mole or elotes or spicy Cheetos? Pizzariachi, a new Dallas pizza joint with a Latin twist, makes it work

This sounds crazy, but I’m eating a really good pizza topped with elotes and Mexican crema. Before this $5 pie, my Fluent crew demolished other equally good pies slathered with dark mole, pizzas with chorizo and nopales, even a few slices made magically delicious with — get this — spicy Cheetos, which, if I were a five-year old, I might have enjoyed a whole lot more.

The owners of Pizzariachi (pizza + mariachi) envisioned the name of this place and its menu as a mash-up of traditional, chewy, New York style pizzas and Mexican food.

“We don’t have the typical style,” says Pizzariachi’s Facebook page. “We are blending the Latin flavors that we grew up with or around.”

Makes sense, since pizzas are just a riffs on giant tortillas or gorditas, right?

Nearly everything but the Cheetos is homemade or at least made with great care. The dough gets a long, slow, overnight proof. The chicken is roasted or simmered in the kitchen, which yields tender pieces for toppings, heady broth for the mole base, and schmaltz to schmear on the dough for a buttery, luscious crust.

Pizzariachi’s location is a bit off the beaten path. The picnic table out front isn’t much to look at, and the old cable spools (turned into tables) might remind you of your first apartment after high school.

But the price is right ($5 for a 12-inch pie), and the owners show a lot of heart, bussing tables, taking orders and cooking the food.

Pizzariachi may not become your go-to pizza place, but when’s the last time you had a pizza topped with sweet roasted corn and Mexican creme? Have one and you’ll crave another.

9738 Brockbank, Dallas


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