[dropcap size=big]I[/dropcap]t was only a matter of time until it happened: a pizza stand inspired by a taco stand in the streets of Los Angeles.
The elements were ripe for a phenomenon like Eleodoro Lopez’s woodfired pizza (anglicized as “Elio”): street food finally became legalized in L.A. last year and food media flocked to the latest and greatest regional taquero or other pop-ups offerings like pho and mango and sticky rice in the streets. Add an outstanding pizza for $10 in the mix and you get the kind of greatness beckons the cliché phrase that we are all guilty of overusing, “Only in L.A.”
“I saw this parking lot and thought, ‘aqui se puede,’ Lopez tells L.A. Taco as it starts to get dark out and a line starts to form for his pizzas.
Originally from Guatemala, the 30-year-old raza pizzaiolo started as a dishwasher and did the prestigious Italian restaurant circuit in Los Angeles for 13 years, working at places like Cecconi’s, Rossopomodoro, and Eataly. He pooled his money to buy a pizza oven from Italy and go DIY. “I got tired of working for people,” says the street entrepreneur. He doesn’t speak English, so he lets his almond wood-toasted pizzas do all the talking. He’s been open since May last year. For all of you pizza snobs, he uses Caputo’s 00 flour.