NYC’s Top Restaurants Serving Food of Puebla, Mexico | Eater NY
"After creating the bodega taquería, Poblanos moved into pizzerias, especially in Sunset Park and Western Queens. Like the Italians and Albanians before them, they discovered that pizzerias are perfect family businesses. Some eventually added tacos to their menus, or created fusion pies with Mexican elements. But Xochil Pizzeria — means “flower” in Náhuatl, a first language for some southern Poblano immigrants — chose to create an idiosyncratic collection of antojitos, including ones that could be made in the pizza ovens. Included were the crumbly cookies called polvorones, and tlacoyos topped with red or green salsa and grated cheese — resembling a slice of pizza, but perhaps only coincidentally." - Robert Sietsema
Eater
