2014 season started August 2nd and will last hopefully until mid October
You already know we are into the most exciting food season in Northern New Mexico and even more exciting, the annual return of Joe’s famous Margherita Pizza.
OMG, I can taste it now as I write!
For the 19 years we have been making this pizza it has gathered a serious following. Why? What could be more simple than a cheese and tomato pizza? Well . . . here’s the secret – we don’t do it all year round. I don’t care what kind of tomatoes you bring us in off-season, nothing comes close to creating the necessary flavor that makes it worth Roland’s effort to make this pizza until he gets Dave Fresques’ (and many other great NM farmers) sweet, luscious, earth-grown, sun-ripened, organic, heirloom tomatoes. Of course the other unique ingredient is our fresh mozzarella which is made in house 2,3,4,5 times a day, as needed. Roland is known by some as the mozzarella king and I must say I have never tasted better than his never-refrigerated, minutes-old fiore di latte (flower of the milk). Do not let the season go by without enjoying this extraordinary Margherita pizza or Caprese salad. For those who are GF, we can do it as a small pizza – almost as good!
Heirloom Tomato Plant on Joe’s Dining Patio August 2nd.
Yes, they are about 2 weeks behind last year however we do have them now but they are in short supply.
Pizza Margherita available in
small ( 10″) regular or Gluten free
large ( 16″)