De Nada Kitchen & Market Online Ordering Menu

Mole rojo, cheese, roasted chicken, tortilla chips and onions, topped with pickled onions, jalapeños, Fresh cilantro and cotija cheese

Chef Oz's San Diego molerojo or negro, roasted chicken, roasted poblano peppers & our mix of cheeses. Garnished with cotija cheese, and a little more mole sauce.

House marinara, pepperoni, shredded mozzarella & manchego cheese. An all American classic you can never go wrong with.

Black sesame seed crust. Chimichurri, light cheese, house chicken chorizo, red onion, jalapeno, chile oil.

San Diego Pan Crust Picsa: Marinara, mozzarella, pepperoni, chorizo, banana peppers, piquillo peppers, mushrooms, red onions

Chimichurri, mushrooms, roasted poblano peppers, pickled onions, shredded mozzarella and manchego cheese.

Marinara, mushrooms, andouille sausage, banana peppers, and onions, black sesame seed crust

Marinara, cheese, spinach and arugula, black olives, piquillo peppers and cotija cheese

Chef Oz's chimichurri, cheese, pepperoni y cetas.

Spinach and Arugula pesto, house grown basil, pecans, garlic and evoo pesto, andouille sausage, house chicken chorizo.

Deep Dish, House pesto, mozzarella, manchego and cotija cheese, with onions, topped with parsley, olive oil, and a fly-by of cracked pepper

Marinara, cheese, chorizo, seasonal jam. Think of Hawaiian pizza mash-up with a gringa. Gringas are a type of big quesadillas from Northeast Mexico from chef Oz's town of Monclova in the state of Coahuila.

Black sesame seed crust. Chimichurri, light cheese, chorizo, red onion, jalapeno, chile oil. Legend has it there is a guy who claimed he wanted a pizza name after him. The result is this delicious blend of chimichurri with chef Oz's house chicken chorizo inspired from his hometown in Mexico, with added spiciness from the jalapeños all on top of black sesame crusted crust.

In the pack: Any 16" pizza (8 slices) Big House Salad (Like the Ensalada Pacifica but without the pan-seared yellow fin)

Start with our house dough, then choose your sauce between marinara or chimichurri. There is just no pizza deal like this in San Diego! Best cheese pizza near me in University Heights. Hot, steamy, cheesy, crispy and bready, wow! When you are hungry and all you really want is just a simple, delicious cheese pizza you have to order from De Nada Kitchen and Market near mission valley and North Park in San Diego near 92116. Pick it up or take it to go right now and order online a pizza deal 12 years in the making!

2 orders of empanadas and house salad makes the perfect and balanced meal

Order of two empanadas crafted and baked to order with our house dough.Gluten-Free + $4

Cueva Bar's original famous sangria. Fruit, citrics, spices, and red wine steep together for 24 hours before being bottled.

Omakase sushi-grade pan-seared yellowfin served over everything fried rice with a hint of Thai flavors, and a fried egg

A true Cueva Bar classic comes back better than never! Chef Oz's gumbo is cooked with Andouille sausage, chicken, and big ass baja shrimp, some veggies and seasoned with cajun flavors then simmered and thickened with the help of a beautiful brown roux! Served with white jasmine thai rice

Calrose rice, onions, red cabbage, roasted chicken, raisins, and chef Oz's original mole recipe , with a pinch of our mole crumbs, with a fried egg on top. (banana chips, garlic chips, spices). (Contains nuts, lots of them)

Baja shrimp marinated in garlic and olive oil, baked to perfection with chimichurri on top, garnished with manchego cheese and served with Chef Oz's Monclova style flour tortillas, just like the ones his mom used to make.

Medjoul dates stuffed with our house Monclova chicken chorizo, baked with manchego cheese on top.

Chef Oz's mom used to cook these delicious and hearty albondigas for him, his siblings and father. This is what Chef Oz would call comfort food. A true home recipe that chef Oz has known for over 40 years! Beef and pork meatballs, bound together with white jasmine thai rice, seasoned to perfection and simmered in a tomato-garlic based broth, accompanied with potatos, carrots and a fresh baked breadstick

Roasted poblano peppers, stuffed with shrimp, and roasted fingerling potatoes. Served over dried fruits and nuts fried rice, covered with chef Oz's red mole.