I have a deep-rooted passion for Italian food. Especially pastas. And when it comes to pizza I’m a prickly beast who is very specific in my requirements for what I consider the “perfect” pizza. Thin crust, crunchy, hand-picked vegetables, good cheese and none of that “drench the pizza in tomato sauce” bullshit that Americans call “pizza”. Though I’m also a closet fan of the pan-fried Extravaganza pizza from Dominos here in Cancun. Shhhhhhh.

A few years back, Cris and I discovered a hole-in-the-wall place selling pizza in Cancun called Assaggiare. When we first did a blog post + video and etc. on them, it was back in 2013. Since then, they’ve moved locations, improved in a dozen different ways, and grown their brand based on love, sweat, and passion. When we got around to working on our #FoodiesGuideCancun series, we naturally swung back around and updated this article with new photos and video. Let’s take a look into Chef Miguel Bolaños’ kitchen.
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