Will the ‘Pizza Mula’ Be the Bay Area’s Next Big Viral Taco Sensation? | Eater SF

"I've noticed business is booming at La Grana Fish, the popular Fruitvale taco truck; co-owner Ana Morales credits much of that to the truck’s fairly expansive outdoor dining area and to the proprietors’ unceasing creativity. While the truck is mostly known these days for its quesabirria tacos, its vast menu also features loaded baked potatoes and assorted seafood specialties, and its latest creation is an overstuffed quesadilla-pizza hybrid called the “pizza mula.” The pizza mula takes the mulita concept and makes it larger: rather than corn tortillas, they use large flour tortillas and stack three layers of meat and cheese (mozzarella and Monterey Jack), flipping it so it gets golden and crispy on both sides; it’s cut into slices, served in a pizza box, and intended to feed three to four people. Some customers balk at the $30 price, but Morales notes it comes with a full slate of fixings — chips, salsa, pico de gallo, grilled onions and jalapeños — making it a whole meal. Pizza Mulas are available with any of La Grana Fish’s meat options (birria, grilled shrimp, etc.), though the most popular so far has been the adobada (Tijuana-style al pastor) tossed with grilled pineapple, which visibly spills out of the slices. La Grana Fish has also expanded its hours for takeout and outdoor dining to Thursdays and Fridays, 11 a.m.–5 p.m., and Saturdays and Sundays, 10 a.m.–6 p.m." - Luke Tsai