Jalisco pizza st charles mo

Learn more about this business on Yelp. This place is a Treasure! I always try the pepperoni pizza at a new place so there's a standard measure against other pizzas and the pepperoni pizza was great.

Charles , in a strip mall near New Town, earlier this month. Owner Leonardo Ortiz has combined flavors of his home state in Mexico with a traditional Italian pizzeria to offer a new dining experience in St. The namesake Jalisco Pizza is topped with slow-cooked beef birria , chopped cilantro, and onion. It's served with a consome dipping sauce—a combination that packs a flavorful punch. The Mexican specialties come with four homemade sauces: chimichurri, chipotle salsa, salsa verde, and the Diabla sauce. Those who prefer a traditional pizza can create their own or order an array of specialty options—deluxe, meat lover, combo, or veggie—on a or inch pizza. Other options include submarine sandwiches, calzones, and pasta spaghetti and meatballs, chicken alfredo, and lasagna.

Jalisco pizza st charles mo

Clockwise from bottom left: an al pastor and Jalisco pizza, a meatball sub, a deluxe pizza and toasted ravioli at Jalisco Pizza. Late last year, a few months before Leonardo Ortiz opened his restaurant just off Highway in St. Charles, he tried to re-create the birria from his home in Degollado, Mexico. By his own admission, he failed. Ortiz has to hold himself to a higher standard. Degollado is a small town in the Mexican state of Jalisco, the birthplace of birria, the beef or goat stew that in recent years has become a sensation as a taco filling, often paired with melted cheese and served with a small cup of the broth in which the meat cooked for dipping. Not long after Ortiz missed the mark with his birria, he invited a friend over to his house to grill some pork he had marinated with dried chiles. He tweaked the recipe and tried again. Ortiz, who came to the United States after graduating from high school in Mexico, has worked in the restaurant industry since he was He thought the combination of Mexican fare and pizza made sense for a family-friendly restaurant, with the former appealing to parents, the latter to their kids. He also looked back on his own childhood. His father would pick up a pizza from one restaurant and then get taco meat from a taqueria to put on top of the pie.

Sign up for St. The combos all come from the mind of co-owner and chef Leonardo Ortiz, 26, who opened Jalisco's doors on February 1 with his wife Anna Seville. Privacy Terms and Conditions Copyright.

Charles; is about what you'd expect. It's pan pizza so not St. Louis style with cheese, sauce, crust and toppings. In addition to the standard pepperoni, veggies and whatnot, the newly opened restaurant covers its pizza with ingredients more commonly wrapped in a tortilla. Currently, the menu includes three Mexican-Italian fusion pizzas.

Clockwise from bottom left: an al pastor and Jalisco pizza, a meatball sub, a deluxe pizza and toasted ravioli at Jalisco Pizza. Late last year, a few months before Leonardo Ortiz opened his restaurant just off Highway in St. Charles, he tried to re-create the birria from his home in Degollado, Mexico. By his own admission, he failed. Ortiz has to hold himself to a higher standard. Degollado is a small town in the Mexican state of Jalisco, the birthplace of birria, the beef or goat stew that in recent years has become a sensation as a taco filling, often paired with melted cheese and served with a small cup of the broth in which the meat cooked for dipping. Not long after Ortiz missed the mark with his birria, he invited a friend over to his house to grill some pork he had marinated with dried chiles.

Jalisco pizza st charles mo

Charles; is about what you'd expect. It's pan pizza so not St. Louis style with cheese, sauce, crust and toppings. In addition to the standard pepperoni, veggies and whatnot, the newly opened restaurant covers its pizza with ingredients more commonly wrapped in a tortilla. Currently, the menu includes three Mexican-Italian fusion pizzas. There's the Jalisco pizza, which features slow-cooked, shredded birria and sauce, cilantro and onions, served with a side of au jus.

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Like most else in the restaurant, they are made from scratch. Leonardo Ortiz is the chef-owner of Jalisco. Michael Clubb, Post-Dispatch. But his friend, who'd formerly owned the space, wasn't immediately convinced of the concept. Last chance! But Ortiz had a sense that it would be great, and he went with it. But it was really, really good. I wanted to stay as authentic as possible. Charles, he tried to re-create the birria from his home in Degollado, Mexico. It's pan pizza so not St. I have never had such a wonderful pizza. Share Map.

He is a brave and enthusiastic young man that loves his vision. We met with Leonardo but anonymously ate lunch before meeting with him to experience this new concept. We were happy and impressed with the quality of the pizza and service.

Freelance Guidelines. Share on Reddit. Sign Up Today. About Membership Magazine Contact Help. Who doesn't like Birria and pizza? Jalisco also has a variety of aqua frescas, such as horchata and hibiscus. Hours Closed Now. Cookies help us to deliver our services, provide you with a personalised experience on our websites. But his friend, who'd formerly owned the space, wasn't immediately convinced of the concept. BOX St.