best and cheapest stovetop pizza so far: pizzilla, a burrito-size wheat tortilla, toasted on one side on the comal, turned over, add tomato puree and thin slices, cross-hatched, of La Villita Monterey Jack cheese at about 86 pesos/kilo, half of most other cheeses, toasted until the cheese melts, add oregano and crushed red pepper. damned near perfect. and the tortillas were 3 days old, didn't matter.

also made 2 bean burritos, washed the dinner down with a Pacifico Ballena.

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last updated 2018-11-29 21:22:03. served from tektonic.jcomeau.com