Chef: Frontera Grill/Topolo/Xoco, 8 Cookbooks, Emmy nom for Mexico-One Plate at a Time, Top Chef Masters winner, Recipient of Mexico's Order of Aztec Eagle
1790 days ago
Motorino: spicy red sopressata pizza and fresh mozz white pizza with bacon and brusselsprout leaves
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I was inspired to make pizzas myself a few weeks ago after reading the NYTimes rave about Motorino's Brussels Sprouts pizza. It's really good!
These are the exact same two we ordered when we were there in March! Too bad San Diego doesn't have anything close!
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