Dining With Denise Neil

District Taqueria is the next contender in WBC’s pizza challenge

The Oaxacan Tiayuda, which is a pizza-like tostada that’s popular in the Mexican state of Oaxaca, is District Taqueria’s contribution to a Wichita Brewing Company pizza-a-month promotion.
The Oaxacan Tiayuda, which is a pizza-like tostada that’s popular in the Mexican state of Oaxaca, is District Taqueria’s contribution to a Wichita Brewing Company pizza-a-month promotion.

It’s June, meaning that the 2017 pizza-a-month promotion at Wichita Brewing Company is now halfway over.

The sixth of twelve pizzas invented by friends of the brewery, which has restaurants at at 8815 W. 13th St. and 535 N. Woodlawn, comes courtesy of District Taqueria at 917 E. Douglas.

It’s called the Oaxacan Tiayuda, which is a pizza-like tostada that’s popular in the Mexican state of Oaxaca. District’s pizza is topped with a black bean sauce base then Monterrey Jack and queso fresco cheeses, roasted poblano peppers and chicken chorizo. It’s finished with radish greens and lime wedges.

It’ll be available through June.

The contest was dreamed up by WBC co-owner Greg Gifford, who at the beginning of the year invited me and 11 local restauranteurs to invent a pizza that he’ll serve at both Wichita Brewing Company restaurants, 8815 W. 13th St. and 535 N. Woodlawn, throughout 2017.

The restaurants participating in the promotion all have owners who are supporters of WBC and/or have WBC craft beer on tap. Whichever pizza has the highest sales at the end of the year wins. The prize is a party at the WBC production facility, complete with beer, for the winner and his or her staff.

Related stories from Wichita Eagle

  Comments