Chef Alfredo Solis has transformed his critically acclaimed restaurant, Anafre, into a pizzeria serving up Mexican-inspired pizzas.
The pandemic has been particularly hard on Anafre—its fine-dining, seafood-heavy concept hasn’t translated as well to pandemic times. That’s why they are temporarily pivoting to pizza.
“I love our concept at Anafre and we had so much great momentum before the pandemic, but it just isn’t as sustainable as our other restaurant concepts,” says Chef Solis. “In trying to see the brighter side of things, I’ve been wanting to spread my wings more and showcase some of the skills I’ve picked up along my chef journey. I’m proud to be a Mexican chef but that doesn’t mean I can only make Mexican food.”
The Pizza Pop-Up menu features pizza with the chef’s spin on. For example, guests can indulge in a Chile Relleno pizza made with blistered jalapeno, Oaxaca cheese, and drizzled with sour cream. Several Anafre favorites will also still be on the menu, such as their beloved seafood nachos, along with delicious Mexican-inspired sandwiches.
Other pizzas that have our mouth-watering include:
- El Golfo—shrimp, chorizo, chipotle sauce, avocado, and pico de gallo.
- El Sol Chicharrón—slow braised pork, guajillo sauce, chihuahua cheese, cactus, onions, and cilantro
Anafre will reopen when things are back to normal. But for now, Anafre’s Pizza Pop-Up will be open Friday-Saturday from 11am-midnight and Sunday-Thursday 11am-10pm. Indoor and outdoor seating are available first come, first serve. You can order takeout online at AnafreDC.com.
