Reeva Cafe y Cocina a la Leña
Pizza restaurant · Roseway ·
Wood-fired pizzas with Latin twists, gluten-free, smoothies
Wood-fired pizzas with Latin twists, gluten-free, smoothies
"Now closing up shop for longer than expected, this food truck first paused service for the rest of November due to “personal matters.” As of November 25, the owners explained on Instagram that Chef Roberto, in the final stages of seeking legal residency, was allegedly denied re-entry to the United States, where he’s lived for 20 years; “This unexpected turn of events has shattered our family and friends, and we are still coming to terms with the situation as we navigate the uncertain path ahead,” they wrote, adding that they “hold onto hope for the future,” whether they decide to reopen or host pop-ups." - Dianne de Guzman
"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
