Newly opened in Oaxaca, @lamatatenapizzeria – with home made gluten free crust, a combo of quinoa and rice flour. Thin, crunchy, and cooked on a separate piece of parchment paper to prevent cross contamination in the oven. Chef Mateo was a delight, making sure everything was to our liking, and no doubt I will return! It was delicious. Pictured here is a margherita pizza with mushrooms. So good. The leftovers were awesome for breakfast. Cold pizza FTW! They’ve also got mezcal and wine.
A big thanks to @mexicoretold for telling me about this new restaurant!
Traveller legalnomads (Jodi Ettenberg) shared and liked 3 times.