This family-owned food cart delivers mouthwatering wood-fired pizzas, including gluten-free delights, plus refreshing smoothies and breakfast options, all served with friendly vibes.
"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." - Janey Wong
"This Sandy food cart from Andina and Pizzeria Otto alum Roberto Hernandez Guerrero doesn’t just serve soft Neapolitan-style pies topped with Mama Lil’s Peppers or pesto; visitors can also order the cart’s take on a baleada, a pizza crust adorned with a layer of beans topped with clouds of sour cream and mozz. There’s nothing like it in town, though even the cart’s simpler pies — crowded curly pepperonis mingling with red onion and jalapeño, a standard margherita with a lovely tomato base — are sure to stun. Keep an eye out for specials that pull from the Latin American culinary canon, whether it’s a mole negro-topped pizza or meatballs with sunny salsa Huancaína." - Ben Coleman
"Portland’s status as a pizza city is, frankly, not worthy of debate any longer; enough international pizza experts have confirmed our pizzaiolos are world class. As such, standing out within an already saturated, talent-packed market is difficult. And yet, this unassuming cart off Northeast Sandy, run by Roberto Hernandez Guerrero, adds a fresh voice to the city’s pizza scene, one that takes an exceptional crust — Neapolitan in approach, soft and char-kissed with a good rise — and combines it with a Latin American culinary palette. The genius appears on the specials board: past pies have included black garlic supporting the gentle funk of local huitlacoche, a corn smut grown in Gresham; nutty Oaxacan mole rojo juxtaposed with a mild huancaina; and a nettle, arugula, and pepita pesto offering bitter, nutty contrast to ricotta and burrata. For something more classic, the cart’s simple, cheery margherita is a simple pleasure, missing nothing." - Eater Staff
"The wood-fired pizzas at this standalone Roseway cart tends to fly under the radar and would get more attention in more a sceney neighborhood. Give it the attention it deserves by heading out to Sandy Blvd. for their signature pizzaleada, a fun, hybrid take on Honduran baleadas with refried beans, cheese, and crema. It’s an unexpected pizza that’s both creamy and more comforting than a jojo dipped in ranch. Special pizzas that combine bacon with black garlic and smoked chiles, or burrata, prosciutto, and chimichurri are the reliable standouts, and if you drive over in the morning, chilaquiles and coffee drinks are on the breakfast menu. photo credit: Emily Triggs" - Krista Garcia
"The wood-fired pizzas at this standalone Roseway cart tends to fly under the radar and would get more attention in more a sceney neighborhood. Give it the attention it deserves by heading out to Sandy Blvd for their signature pizzaleada, a fun, hybrid take on Honduran baleadas with refried beans, cheese, and crema. It’s an unexpected pizza that’s both creamy and more comforting than a jojo dipped in ranch. Special pizzas that combine bacon with black garlic and smoked chiles, or burrata, prosciutto, and chimichurri are the reliable standouts, and if you drive over in the morning, chilaquiles and coffee drinks are on the breakfast menu." - krista garcia
