Since introducing the pie, the kitchen has started going through about 100 individual slices (with three tacos on each slice) every Tuesday. And while it’s generally 20-somethings from the area who frequent Tony Boloney’s, a lot of families with young kids stop by for a sub or a sampling from a menu dedicated to mozzarella sticks. Hauke says YouTube stars from Manhattan have made the pilgrimage to taste the famed Taco Pizza, as well as local musicians and NFL players who live in Hoboken.
“We had a guy from Sweden who was here at the shop at 6 in the morning, waiting until we opened so he could get [the Taco Pizza],” says Hauke, laughing. “I had to break the news to him that it wasn’t Tuesday.”
Downing one slice is tricky enough, but if you’re looking to demolish the entire pie (with a large group of friends, we assume), heed Hauke’s advice on how to best consume it: “Take the tacos off, dip it in the guac, move them around in the carne asada, eat the tacos, and then smear all the guac and sour cream -- all that good stuff -- over the pie, and eat the slice.”