Founded by chef Facundo DeFraia, Boludo isn’t your average joint. Known for its thick crusts and loaded toppings, it brings a slice of Buenos Aires to Miami alongside empanadas, salads, and desserts like churro doughnuts and traditional flan.
Portnoy, known for his brutally honest (and often hilarious) "One Bite" pizza reviews, was eager to see if this Minneapolis-born spot could live up to the hype. With its bold, over-the-top garnishes and dough that’s surprisingly light yet deceptively hearty, Boludo delivers a full-on Argentinian pizza experience that stands out—but isn't necessarily Portnoy's typical favorite.
"If you know my style, this is way over the top from what I like. I like a clean, light, easy-going slice," Portnoy says.
But First, the Empanadas Steal the Show
Before Portnoy even took his first bite of pizza, he was served up a plate of empanadas—an appetizer that, in his words, “forced its way into the review.” But once he tasted them, he had no choice but to give them a serious shoutout.
"On an empanada scale, which I have none, the [meat-filled] is like a 9.2 empanada," said Portnoy. "But there's nothing to judge it against. The cheese one is also really good, but I much prefer the meat. It's bland—just cheese and a roll. So that one is a 7.9."
Still, it didn’t stop him from recommending the empanadas as an essential part of the Boludo experience. If you’re coming for pizza, don’t skip the empanadas—they might just end up being your new favorite side dish, he explained.
"The Kind of Pizza You Put in an Award Show"
Back to the pizza: According to Portnoy, this pizza is "the type of pizza you put in an award show." While Portnoy admitted it's a bit much for his usual taste, he still couldn't deny that it's a fantastic pie."This is an artisan pizza," he says. "This is the type of pizza you'd see in Las Vegas. I didn't know they made pizza like this in Argentina. Very, very good."
The dough, surprisingly light for its hefty appearance, stands up to the load of toppings without becoming too heavy or greasy. The undercarriage (Portnoy's term for the crust) is crisp and well-cooked, hitting that sweet spot between crunch and chew.
"If you like artisan pizza, you'll put this in the nines or high eights," he adds. "I'm not an artisan pizza guy, so I'm giving it a 7.8, just because I like it simple and clean. But you can tell how fresh and light it is. I highly recommend it. It's a very unique, different pizza. And the empanadas, I'd come just for that."
For those who like their pizza on the lighter, simpler side, this might not be your go-to. But for anyone who’s into a more indulgent pizza experience, Boludo delivers in spades.
Boludo. 2300 NW Second Ave., Miami; 206-489-7486; boludo.com.
