Fidela Pizza (San Juan, Puerto Rico)

Set the stage: Puerto Rican Neapolitan pizza in San Juan a couple blocks from La Placita (popular nightlife area). Fidela sits on a side street surrounded by seemingly uninhabited buildings lined with beautiful street art & graffiti. Patrons hang out on the sidewalk as they wait to get a Fidela pie.

Pizzaiolo Ángel opened this cozy pizza shop in Santurce, originating as a local food truck. I didn’t have any notable pizza when I was last in PR almost a decade ago. The Neapolitan pizza game has since grown in popularity among the Boricua. As much as I love the local cuisine, I was especially excited for this pizza. Unsurprisingly, Fidela did not disappoint.

Talk about popular – we arrived at 9pm on a Wednesday night (an hour before close), and the restaurant was packed. The menu is simple: a couple apps, a few pies and libations. We opted for the baseline Margherita, and another pie with burrata. I’m a sucker for burrata.

Well cooked, pillowy crust. The base felt light and airy, yet the crust surrounding the pie was very fluffy. Very well done, but not burnt. I’ve eaten many a pie late at night, and unfortunately usually find the oven to be too hot at that point – especially for a busy restaurant.

A light parmesan sprinkle on top of the pie after the cook isn’t customary, but adds a nice little salty touch to add to the natural acidity of the fresh and simple sauce. I would love to know if the mozz is imported, as it hits the Neapolitan notes I was hoping for. The pizza was surprisingly traditional, all the way down to the light sauce. I was very impressed and thoroughly pleased.

Whoa. WHOA. If you’re visiting PR, stop in for this pizza.

The tomatoes on top are absolutely fantastic. I’m a saucy guy, I love tomatoes, and loved how well the cherry tomato umami played off the decadence of the burrata. The cherry tomatoes slightly reduced in the oven and add a soft pop with each bite. The burrata is wonderful – fluffy, light, and fulfilling. Que rico! The pepperoni curled up, and these oily pork cups thanked the heavens for this delectable pie. The burrata cuts the acidity so well, it makes the entire slice pop and flood your mouth with a flavor fusion. The light honey drizzle sweetens the ronis as they unite the tomatoes and burrata. There is also a light Parm topping here too, inspiring my curiosity of whether this is an element of the Fidela pie.

I’m singing all of the praises for this Boricua Burrata.

I will definitely be returning earlier in the day to catch the oven when it isn’t so hot to ensure that no delicate flavors are challenged by the crust.

Well done chef. Rican Neapolitan…Ricapolitan!