By Sofia Arango, Latinos en Pizza
Editor’s note: The following article is an expanded version of a profile featured in PMQ’s September 2025 cover story, Latinos en Pizza: 10 Wildly Talented Latino Pizza Chefs to Watch.
“Pizza was my first love in the kitchen,” says Andrés Maldonado Fuertes, chef and founder of Nona Street Pizza, an acclaimed food truck in Orlando, Florida. What captivated him wasn’t just the flavor—it was the versatility, the storytelling, the alchemy that transforms dough into something capable of bringing people together. “I started in this industry out of pure curiosity and passion,” he recalls. “I wanted to understand everything—fermentation, balance, quality ingredients…and that curiosity turned into an obsession.”
In turn, that obsession became Nona Street Pizza, a concept rooted in tradition but powered by bold creativity. For Andrés, pizza is the world’s greatest food, yes, but it’s also self-expression, hospitality and community all rolled into one.
Opening his pizzeria was anything but easy. “We launched Nona Street Pizza during a tough economic time, with no big investors—just faith, grit, and vision,” he says. Every decision felt critical. “We overcame it by going back to basics: quality product, great service and building community around our brand.”
But perhaps most importantly, he learned to stop doing it alone. “I built a team that shares the same fire. We listen to our customers, we stay adaptable, and we never compromise on what makes our pizza special.”
What also sets Nona apart is the intention behind every detail. From naturally fermented dough to handcrafted recipes, nothing is rushed or left to chance. “Everything we do is artisanal—rooted in classic technique but infused with bold Latin flavors that tell a story.”
That philosophy shows up in every slice, but especially in the pizza that best represents Andrés: the Tripleta Pizza. Inspired by Puerto Rico’s beloved tripleta sandwich, this signature pie features chimichurri, mozzarella, grilled steak, roasted pork, chicken, mayo-ketchup, and crunchy potato sticks.
“It’s a flavor bomb,” he says with a laugh. “It celebrates my roots, my love for street food, and my passion for reinventing tradition. It’s not a typical pizza—and that’s the point. I want to surprise people. I want to move them.”
Andrés’s approach to pizza is personal, grounded in values like family, honesty, and craft. “I come from a culture where food brings people together, where we celebrate and heal with meals. That spirit is in every dough I prepare. My philosophy is simple: make every pizza as if it’s for someone you love.”
His biggest inspiration? His wife, Andrea. “She’s been there for every step—emotionally, professionally, spiritually. She’s my sous-chef, my partner and one of the reasons this dream exists.”
But for aspiring pizzaiolos, Andrés has one key piece of advice: Passion, perhaps an over-used word in the pizza community, isn’t enough. “You need structure, patience, and a good team. I wish someone had told me early on that this isn’t just about cooking well—it’s about running a business, leading people, and taking care of yourself.”
As for the future? “Bright,” he says with conviction. “Latino pizzaiolos are bringing flavor, identity and technique to the global stage. We have stories to tell through our pizzas—stories the world needs to hear. If we stay authentic and support one another, the future is ours.”
For Andrés, success isn’t just growth. It’s impact. “I want our pizzas to feed people and inspire them. If I can help others chase their dreams along the way, even better.”
Sofia Arango is the founder of Latinos en Pizza, a network of leaders who are transforming the pizza industry in the U.S. and Latin America. She was PMQ Pizza’s guest editor for the Latinos en Pizza report for 2025. Click here to read it.
