This pizza isn’t traditional anything. I mean, sure. There’s crust, sauce, cheese and other decorations, so from that standpoint it is, but it stops there. It’s built on a creole sauce made with smoked hog jowl fat—because face bacon makes everything better.
Meet Chalupa Cabra—a beast of a stew that doesn’t suck goats. This unapologetically rich braise leans hard into the Mexican flavor wheel: smoky Ancho and Pasilla chiles, warm spices, garlic, brown sugar, tomato paste, with hits of vinegar and citrus to keep it honest.
Disturbed by the long term entanglements of "Marry Me Chicken", I counter with my own relationship based entre - "Shrimp with Benefits". All the satisfaction, none of the community property complications.
The pie looks amazing on camera, doesn’t it? Photogenic food. I got a lot of positive feedback on the pictures, and they are great shots. My concern is that the pie itself doesn’t quite measure up. Don’t get me wrong—it’s a damn good pie. It’s essentially cost-effective pulled pork in a portable format that looks fantastic.
According to tradition, the consumption of black eyed peas on New Year's Day will imbue the diner with good fortune, all year long. I'm not entirely unfamiliar with the occult, and for the life of me, I'm not sure just how the hell that's supposed to work. Is it some kind of Theurgy?
