Roger Angell, former fiction editor for the New Yorker, once provided the most apt description of a baseball there is. “Pick it up,” he wrote, “and it instantly suggests its purpose; it is meant to be thrown a considerable distance — thrown hard and with precision.”

The Mexican pizza at Tequila’s is similarly defined by its form. It’s not to be thrown—though it is vaguely Frisbee-like—but rather, when the servers bring it to your table, you understand the need to devour it immediately and voraciously. It has cheese, beans, cheese, beef or chicken—your choice—and more cheese on a fried tortilla, with sour cream on top. There’s some veggies you can eat around, I suppose. And cheese.

Tequila’s has plenty of good things going for it on the menu, and if you ask them for the hot salsa, make sure you have the water handy, but the Mexican pizza is the one thing you shouldn’t skip over. At the very least, you should get one to split with your tablemates, but you’ll quickly figure out that the best course of action is to eat the whole damn thing yourself, fighting off any reaching hands with your fork.

Just order it. You’ll know what to do from there.

[April 15, 2010 | Lyle Vaughn | photo by Brie Martin]

Tequila’s Mexican Restaurant
2911 SW 29th Street
785.228.1222
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