By Sofia Arango, Latinos en Pizza
For the second year in a row 50 Top Pizza’s list of the best pizzerias in Latin America has brought together some of the region’s most passionate and talented pizzaiolos. Created to spotlight the rapid rise of high-quality pizza across Latin America, the ranking reflects a growing global interest in the region’s unique approach to dough, fermentation, local ingredients and multicultural influences.
Pizzaiolos from across the continent gathered in Rio de Janeiro on April 10 to be honored with this prestigious recognition—and the top 10 will now go on to compete for a spot in 50 Top Pizza’s ranking of the world’s best pizza restaurants. This moment marks a turning point for Latin American pizza: It’s no longer an imitation of European styles, but a creative force.
We interviewed two standout pizzaiolos who earned their place in this year’s Top 50 and asked them about their journeys, their struggles and what this award means for their future.
Juan Cárcamo—La Clásica, Santa Tecla, El Salvador
Ranked No. 9
Juan Cárcamo is the founder of La Clásica Pizzería in El Salvador—the only pizzeria in Latin America offering a full range of pizza styles in one place. This is his second consecutive year on the 50 Top Pizza list, and this time he broke into the Top 10. Thanks to this recognition, he’ll soon be traveling to Naples in hopes of winning at the global level.
Sofia Arango: What was the hardest moment in your pizza journey—and what did you learn from it?
Juan Cárcamo: When a customer complains that the pizza is “burnt”—even though it’s perfectly cooked. In my country, we’re very Americanized and used to chain restaurants, so explaining that an Italian pizza has a charred crust isn’t always easy.
Arango: If you could dedicate this award to one person, who would it be and why?
Cárcamo: To my wife, Susan. She’s the engine that drives everything at La Clásica.
Arango: What does this award mean for Latin American pizzaiolos?
Cárcamo: It’s a big deal, especially because it comes from Italian authorities. It shows that we’re making quality pizza in Latin America. We’ve tropicalized it with local ingredients, and now you don’t need to go to Italy to eat great pizza. We’re doing it here.
Arango: What do Latin pizzaiolos need to keep growing and gaining recognition?
Cárcamo: They need to stop being afraid of social media. Instagram, Facebook, TikTok—these are our open windows to the world. If you make the best pizza in Ecuador, say it, show it, let people see it. If you don’t, no one will ever know you exist.
Miguel Araujo—La Nonna, Aguascalientes, Mexico
Ranked No. 40
Miguel Araujo runs Pizzería La Nonna in Aguascalientes, Mexico. This is his second time on the 50 Top Pizza list, and he moved up 10 positions this year. Known for serving authentic Neapolitan-style pizza, Miguel’s pizzeria has become a local favorite. We spoke to him in the middle of the country’s biggest event—the San Marcos Fair —and he took a moment to reflect with us.
Arango: What was the hardest moment in your pizza journey—and what did you learn from it?
Araujo: Learning to use pizza ovens. I was a baker and a cook, but pizza ovens are a completely different game. The process is different from making bread, and becoming a pizzaiolo was a whole new challenge for me.
Arango: If you could dedicate this recognition to one person, who would it be and why?
Araujo: To my family and my staff. They’re the ones who work hard every day to make this happen.
Arango: What makes your pizza unique, beyond ingredients or recipes?
Araujo: I’d say it’s the quality. I’m not saying mine is the best in the city—people have different tastes—but if we’ve reached this point, it’s because our customers truly value what we do.
Arango: What did you want to share with the world when you first opened your pizzeria—and do you feel you’ve done it?
Araujo: I wanted to share my passion and love for food. I never imagined I’d love being a pizzaiolo this much—that feeling grew with time.
Juan and Miguel’s stories remind us that excellence doesn’t come from shortcuts—it comes from perseverance, identity and an unwavering love for the craft. Each pizza they bake carries not only flavor, but also legacy, culture and the boldness to dream beyond borders.
The Latin American pizza movement is growing stronger every year, and at Latinos en Pizza, our mission is to keep uplifting these voices—the real stories behind the dough. We’re here to celebrate, connect and share the richness of Latin pizza culture with the world.
If you’re passionate about pizza and want to connect with this vibrant community, we invite you to explore our platforms, follow us on social media, and become part of a movement that’s just getting started. This is your home, your bridge and your meeting point. Don’t stop chasing your dreams—someone out there is already hungry for what you’re about to create.
Sofia Arango is the founder of Latinos en Pizza and co-owner of Atlanta Pizza Truck in Atlanta, Georgia. Learn more about Latinos en Pizza at www.latinosenpizza.org and follow the organization on social media at instagram.com/latinosenpizza and facebook.com/latinosenpizza.
