at home,” he says. “My parents have a combined 65 years in the service and restaurant industry. Even I was kind of shocked to realize that number. They’ve been a part of fast food, hotels and they worked with pizza in Chicago.” Vizcaino says when his parents were deciding what to feature in the restaurant, they decided to stick with their tried-andtrue favorite from Chicago. “(Our pizza) is the style we learned to love in Chicago. Ours is baked in a twoinch deep pan and stuffed with whatever ingredients are chosen and lots of cheese,” he says. “It is topped with a second layer of
dough and smothered with our homemade sauce. It’s a true pie.” Vizcaino says their best selling pizzas are the classic pepperoni and cheese; the Traditional combo, which features sausage, green peppers, onions, mushrooms and garlic; and the Carne Special combination, which has sausage, bacon, Canadian bacon and pepperoni. In fact, Vizcaino says the Carne Special is his personal favorite. “I’m a big fan of the Carne Special with jalapeños and garlic added. After 16-anda-half years of experimenting with different combos, I always seem to come back to this
PAGE 50: Tortugas offers pizza, lasagna, salads, subs and more. ABOVE: The Tortugas menu gives diners a slice of Chicago.
May 2016 | Hoover’s Magazine •