Deep End Pizza and Dingo Ate My Taco's Birria-Inspired Slice Is Back for Cinco de Mayo (and Beyond)
Planning a fiesta? Don’t miss this over-the-top culinary fusion, only available for a limited time.
Foodie collabs are all the rage around the holidays. So, with Cinco de Mayo right around the corner on Monday, May 5, the mad scientists at Deep End Pizza and Dingo Ate My Taco have once again joined forces to bring back their famous Birria Pizza. Available for a limited time only, this wicked invention sees Deep End's famous Detroit-style pizza base combined with Dingo Ate My Taco's authentic birria – a slow-cooked Mexican stew – to create a crowd-pleasing fusion.
Served exclusively at Deep End Pizza Fitzroy from Monday, May 5–Monday, June 30, it's hard to imagine a better, or more indulgent, combination of two cherished cuisines. Plus, pizza and taco lovers who have to stay on top of their gluten consumption will be happy to know this Cinco de Mayo special is available on a gluten-free base. Whipped up for the first time in 2023, it didn't take long for the crew to discover Deep End's Detroit-style crust offered the ideal foundation.
"The thick yet light and airy base perfectly absorbs the birria fat while supporting the succulent meat and cheese without collapsing," says Dingo Ate My Taco's Head Chef, Isaac Castellano. "When we tasted how Deep End's crust, baked in our signature chilli fat, amplified the birria flavours, we knew we had created something special. It's truly the perfect match for the depth and heat of our birria spices and consommé."
While the duo behind this culinary marriage weren't the first to come up with the idea, they certainly share the pedigree needed to take it to the next level. Opened in 2022, Deep End Pizza quickly established itself as the go-to destination for regional American slices, whether you're a New York, New Haven, Chicago or Detroit-style fan. Guided by American-born chef and veritable pizza nerd Paul Kasten, your slice is in good hands.
It's a similar story with Dingo Ate My Taco, with Texas-born owner Paul Walcutt and Kady Simkins, raised between California and Alice Springs, bringing their first-hand experience in the US to Australia when they launched the business as a food truck in 2020. With the taco truck still popping up across town throughout the week, they also operate the Dingo Kitchen in St Kilda, giving fans a permanent spot to get their hands on some top-notch tacos.
"While I've seen birria done on NY-style pizzas, the fluffy crust on our squares is ideal for soaking up that rich consommé," says Kasten. "Even we were surprised by how magnificently it all came together once we topped it with their brisket, Oaxacan cheese, and signature toppings. We can't wait for taco and pizza enthusiasts to experience this fusion."
The Birria Pizza is available from May 5 until June 30 at Deep End Pizza, 412a Brunswick St, Fitzroy. Head to the website for more information.
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