Reeva Cafe y Cocina a la Leña
Pizza restaurant · Roseway
7727 NE Sandy Blvd, Portland, OR 97213
Highlights
Wood-fired Neapolitan pizzas with unique Latin American toppings
Wood-fired Neapolitan pizzas with unique Latin American toppings
"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
"Known for the "pizzaleada," a pizza interpretation of the Honduran baleada—another example of Portland’s inventive, cross-cultural pie scene." - Dianne de Guzman
"There are a handful of choices for food cart pizza in Portland, but not all are as compelling as the wood-fired, Neapolitan-style pies being turned out by Reeva, a Latino-owned cart in a welcoming Roseway courtyard outfitted with potted plants and umbrella-topped tables made from oak barrels. Sure, purists can order a margherita, but what makes Reeva’s pies unique is that they often incorporate seasonal and Latin American ingredients. You’ll find rajas and chorizo on a huancaina base, specials featuring prosciutto, burrata, and cactus chimichurri, and the signature pizzaleada, a refried bean and cheese-topped mashup paying homage to Honduran baleadas." - krista garcia
"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
