Taco Guy Launches “Mexican Pizza” Thursday Pop-Up

Tomatillo + mushrooms - tomato sauce, Oaxaca cheese, queso fresco, Bar Hill Hot Honey

In the latter part of July, I covered the opening of Taco Guy and owner Adrian Hurtado. If you read THAT article, towards the end of it, I alluded to the wood burning pizza oven being used at some point.

If you’re a regular to Taco Guy like I have been, I’m sure you’ve asked Hurtado if he was going to fire that oven up. Well, friends, that time is now. And it’s not being used to get their queso fundido all bubbly, nor is it being used to get an order of Salsa Valentina wings a little charred.

Test dough drizzled with hot honey

Instead, what’s getting all crusty and puffy in what used to be the Wall Street Tavern’s oven is Mexican pizza that Hurtado hinted at in my July piece. And that doesn’t mean the goopy mess you’d get at your nearest Taco Bell.  

What this is, is a mash up of artisan pizza with Mexican toppings that you can shove down on Thursdays only.

Toasty

Pork belly - tomato sauce, guajillo tamarind glaze, long hot peppers, red onion

For Hurtado, the pizza is a tribute to the pizza places he frequents in Brooklyn, citing Roberta’s as one of his favorites and the place his dough was inspired by.

The two-day cold fermented dough, once flashed in the flames, ends up being a touch denser than true Neapolitan. Although still light, it had to be able to not flop and be suitable enough to hold generous amounts of Mexican toppings.

Spicy garlic shrimp pie

Al pastor - tomato sauce (btw, the sauce has a little chipotle in it), red onion, roasted pineapple, pineapple butter, cilantro

Mozzarella? No way. They’re using a similarly soft, melty, shredded Oaxaca cheese on each one.

At Taco Guy, a classic margherita is instead called a Oaxacan pie with a few differences. The cheese you know about, but Hurtado wanted a more oregano forward pizza rather than basil, and there’s a spiciness due to a drizzle of salsa macha oil made from dried chiles.

The other pies are essentially the pizza version of Mexican tacos. Uhh. Yeah. That sounds about right.

You know…you aren’t obligated to order pizza. The full menu of tacos, guac, wings (a perfect pizza accompaniment), aguachiles, and more is obviously orderable.

And while two of the initial five pies are porky, there’s one veggie option, tomatillo and mushrooms (tomato sauce, Oaxaca cheese, queso fresco, Bar Hill Hot Honey), and a seafood pizza with spicy garlic shrimp, red sauce, Oaxaca cheese, and cilantro.

If a guess was to be made, I would expect some of these to stick around, and others to be added, at least as specials.

And before you walk in on a Taco (Guy) Tuesday, just remember that this is going down EVERY THURSDAY during the colder months from 5 p.m. until the dough runs out, so when you decide on your cocktail, it might be wise to place your pizza order simultaneously.

102 Wall Street, Norwalk
203.286.7061, tacoguyct.com