Pizzeria La Tómbola

Durante mucho tiempo fue de mis pizzerias favoritas, es un lugar para pedir para llevar generalmente, ya que se encuentra sobre constituyentes en un punto algo complicado, a 15 metros esta la parada de los camiones, lo que lo vuelve un lugar un poco complicado, no cuentan con estacionamiento propio más que 3 o cuatro lugares.
En su interior cuenta con suficientes mesas, aunque en fines de semana algunas veces es insuficiente.
La calidad de las pizzas es normal, no son pizzas tradicionales echas en horno de piedra, su consistencia es más como las de dominos, claro que la masa es diferente. Hay pizzas con plátano y cereza, si te gusta probar lo diferente.
En resumen, buen lugar para pedir y llevar, complicado para comer allí y comida que no sobresale de las demás pizzerias ⁴⁄₅

Hugh is correct Maggi, Worcestershire and Catsup on the table. Yes exotic sauce is normal. Very local… good sign. two TVs with soccer. Surprise.
Service friendly and efficient. Local Cerveza available.
Chili sauce also provided before pizza. Again, typical.
Ordered grande «Special» $ 15 USD.
Served hot. Approx 14″. Generous toppings, melded cheese.
Caution: local comment. Table side hot sauce is HOT! Even the locals.
Excellent experience. Fresh hot pizza. Crisp crust. Thicker than I prefer. I liked it very much.
I will return. It’s a local favorite for me.

Finding good pizza in Querétaro is like finding a good movie on Netflix, you go through a lot of crap you don’t really want even though you know there has to be something good out there, and once you find it you feel that your destiny in life has been completed.
There are many varieties of pizza, many of which we can assume has started a couple of wars; people are serious over tradition, as I would be if someone presented me a Taco Al Pastor with no pineapple, cilantro, or onion, and if the meat didn’t have a hint of red hue. In many places it is considered sacrilegious if a certain type of pizza does not have a certain type of cheese, and some people would rather die than accept that a certain type of pizza can be a pizza if it’s served with a certain depth. Then there are these guys. They don’t care about the pizza wars going on all over the world, they’re just doing their own thing here: bunch of crap on the walls, Telehit on the TV, and for some odd reason unbeknownst to me Maggi, Worcestershire sauce, and ketchup on the table, cause people around here like that stuff on their pizza; and the pizza is delicious.
We ordered a Vegetarian pizza, and the combination of flavors resulted in something truly fascinating, something sort of Mexican but also sort of foreign, but also really good. The cheese was spectacular. It either was a fantastic fake mozzarella or fake shredded cheese, or some genius combination that included Manchego cheese, with the result feeling as if I was eating a Vegetarian Alambre on doughy toast.
One of my biggest qualms with pizzas in Mexico is that they don’t get the dough and, ergo, the crust right. Pizzerias use basic Pan Blanco dough, also known as the dough they use for bolillo, for the base of their pizza; the result, simple, bread-​like dough that lacks in flavor. At La Tómbola, the dough is crispy, doughy, maybe not to flavorful, but it is an excellent vessel for all that melted gooey cheese.
I’m glad to have found a great new pizza place, which actually has been present in Querétaro for a long time, but will now be the standard for all future degustation of pizzas in Mexico. Cheers!