"At this Sandy food cart just a few blocks from the Grotto, chef Roberto Hernandez Guerrero uses a beautiful, just a touch springy -naturally leavened pizza crust as the foundation for artfully executed pizzas, from the traditional to the truly distinct. The margherita here is a faithful rendition, with a bright tomato sauce and salty fresh mozz; however, it’s worth it to visit for dishes like the pizzaleada, the cart’s take on a Honduran baleada with poblano-tinged sour cream." - Ben Coleman