Over the years, the pizza joint has formed a reputation for making creative pies dense enough to feed a large family, and 12 times a year they’ve got a new “Pizza of the Month” coming out of the oven.
This month’s pizza happens to be a fan favorite.
“Our Pizza Apson is this month’s ‘Pizza of the Month’ and will be available till the 31st,” said Anthony “Rocco” DiGrazia, owner of Rocco’s Little Chicago Pizzeria. “This is the third time it has appeared and it’s our most popular ‘POM’ ever.”
Pizza Apson is a tribute to two legendary icons — the rock-n-roll tunes of a band from Mexico and the carne asada found at a local taco shop.
“A couple of years ago, we wanted to spotlight the dynamite flavor combo from the signature Tacos Apson — one of our favorite taquerias — and it was very well received,” said DiGrazia. “Additionally, we’re big fans of the eponymous ’60s band from Agua Prieta so that’s cool, too.”
Therefore, to replicate the tacos found at either of Tacos Apson’s locations, Rocco’s has created a ceremonious and glorious pizza topped with homemade carne asada, red onions, mushrooms, bacon, green chile, and handfuls of cheese.They’re also serving it with a side of our chiltepin salsa (muy caliente).
So, let the spices hit, throw on some headphones, zone out to a few Los Apson tracks, and allow it all sink in.
The pizzeria, which first opened its doors back in 1998, is open 10 a.m. – 11 p.m. daily.
Rocco’s Little Chicago Pizzeria is located at 2707 E. Broadway Blvd. For more information, visit roccoslittlechicago.com.
Article written by:
Matt Sterner
More about MattAt a very young age, Matt Sterner was gifted with the artistic ability to masterfully roll a burrito to the highest of standards, but the wrapped medley of delicious innards wasn’t his first love. Matt’s first true love was a combination of reading, writing, and creating. He grew up reading comics, the ingredients list of his shampoo and conditioner bottles, choose-your-own-adventure books, and the Scrabble dictionary — something he found useful when challenging his grandmother to a game.
He attended college at New Mexico State University and graduated with a degree in Digital Filmmaking. One of his favorite classes was screenwriting because he became responsible for the story’s birth before it came to life on-screen. After school, Matt took on numerous positions at a local television station in Tucson. From dealing out stories about heartbreak to producing “fluffier” content for a lifestyle broadcast, he learned what it takes to adapt to the many emotions the world of media can stir. Since 2017, Matt has dabbled in the culinary world of Tucson as well as San Diego, California from time to time.
If you’re in the mood for strange stories, head over to his pride and joy, wonkytimes.com. And in case you’re curious — yes, after all of this time, he still manages to roll a killer burrito.
