Pisto al Pesto — Restaurant in Oaxaca

I cannot recommend this parlor. The pizza is undercooked. In other low rating reviews, staff commented back that they serve Neopolitan pizza, however was never advertised in their menu, online or when attended by the waitress. I don't care what style, Neapolitan or not, pizza dough should be cooked. When it came out, even the bottom felt soft and raw, and a pale/white color. We got the margarita, which doesn't have many toppings, so you'd think it wouldn't be a problem... I was craving a slice of woodfire pizza, but this was a huge disappointment.

As for the waitress, she was nice and friendly, but unapologetic... The place is a calming setting, but we had to pay for a pizza that we couldn't eat because we didn't want to get sick. Go to another...

The pizza was ok… not the best pizza we have eaten, not the worse… my recommendation: do not order a pizza with half one flavor and half another one since it is not worth the price, I explain: we were there, we ordered one pizza half pepperoni (price on the menu 180 pesos) half hawai (price 190 pesos) and we were expecting to get charged 190 pesos which is the highest cost of both pizzas and we were charged 246 pesos (after “by mistake” we were charged 306 pesos and then I asked why and said it was a mistake). I asked again why 246 pesos because I didn’t find the logic and they said that they do 190+180/1,5… no logic to be honest why 1,5 and not 2?? They could not really explain so… if you go there I guess it is better to just order a one...

No idea why so little people seem to know about this place. It was the best price/quality ratio we had for a nice Italian pizza here in Mexico. The service is also great: you get unlimited delicious homemade pesto, sweet/spicy onion and hot salsa ánd we received two really lovely focaccia appetizers per person. We had the margharita and the pizza with olives, red onion and bell peppers. Both were amazingly tasty. This came very close to a great Neapolitan pizza (and I ate many in my life). Only suggestion to the chef would be not to roll up the sides to make the crust thick: leave it as it is and let us rise. Then it would be more airy! But yes, they deserve...