http://people.bakersfield.com/home/Blog/DineNDish/6677 Is that like asking do you like Kung Pao goulash? How does chile verde, a staple at Mexican restaurants, end up on Italian pizza? I can't answer that. Go to Tony's Pizza at 4130 California Ave. near Circuit City and find out because Tony (which in Spanish is Antonio) has it. We would like to know how you like it.&nbsp; Does it taste good or is this a blatant violation of the one dish, one nationality rule? Is there such a rule or did I make that up? Posted by Steve E. Swenson Is that like asking do you like Kung Pao goulash? How does chile verde, a staple at Mexican restaurants, end up on Italian pizza? I can't answer that. Go to Tony's Pizza at 4130 California Ave. near Circuit City and find out because Tony (which in Spanish is Antonio) has it. We would like to know how you like it.&nbsp; Does it taste good or is this a blatant violation of the one dish, one nationality rule? Is there such a rule or did I make that up? Posted by Steve E. Swenson en-us Mon, 19 Mar 2007 11:53:44 PDT Well, I love both Chile Verde and pizza.&nbsp; Tony's is on my list. http://people.bakersfield.com/home/Blog/DineNDish/6677/#c_67250 http://people.bakersfield.com/home/Blog/DineNDish/6677/#c_67250 Well, I love both Chile Verde and pizza.&nbsp; Tony's is on my list. I opened a Pizza place a  few years ago and made Chili Verde pizza for my friends and family only.  I found the crust needed to be pre baked about half way to done before spreading the chili on or it would end up very soggy, tasty but soggy.  L&Rs in Delano makes a pretty good version.  My place was called Tonys also [my partner].  We had a Mexican pizza with chorizo that was pretty popular so I think anything goes. http://people.bakersfield.com/home/Blog/DineNDish/6677/#c_67274 http://people.bakersfield.com/home/Blog/DineNDish/6677/#c_67274 I opened a Pizza place a  few years ago and made Chili Verde pizza for my friends and family only.  I found the crust needed to be pre baked about half way to done before spreading the chili on or it would end up very soggy, tasty but soggy.  L&Rs in Delano makes a pretty good version.  My place was called Tonys also [my partner].  We had a Mexican pizza with chorizo that was pretty popular so I think anything goes. King Leo's Pizza was more spicy and the crust was different.&nbsp; Really good. http://people.bakersfield.com/home/Blog/DineNDish/6677/#c_67325 http://people.bakersfield.com/home/Blog/DineNDish/6677/#c_67325 King Leo's Pizza was more spicy and the crust was different.&nbsp; Really good. <p>Dale,</p> <p>Chorizo Pizza? That sounds GREAT! ........................I really miss the food in Kern County. For years, I couldn't buy Chorizo locally. My Mom would bring me 20 lbs. of it once a year, whe my folks would come visit. I absolutely love it scrambled with eggs, for breakfast.</p> <p>A couple of months ago, I actually got a bowel of Menudo at a local Restraunt that was really good. That was a first. The lady makes it on Saturdays, so I now go and get some every Saturday Night. She knows that I'm coming, and is ready with a BIG bowel, and a Scotch on the rocks................................................... I look forward to it all week.</p> <p>My Wife won't allow me to make it in the house anymore, because she can't stand the smell of the tripe boiling down. For awhile I was so desparate that I would make it in a big pot, outside on my gas grill. When you're the only one in the house who will eat it, and you make 4 gallons of it, a lot gets frozen for later. It's not as good after it's been frozen.</p> http://people.bakersfield.com/home/Blog/DineNDish/6677/#c_67419 http://people.bakersfield.com/home/Blog/DineNDish/6677/#c_67419 <p>Dale,</p> <p>Chorizo Pizza? That sounds GREAT! ........................I really miss the food in Kern County. For years, I couldn't buy Chorizo locally. My Mom would bring me 20 lbs. of it once a year, whe my folks would come visit. I absolutely love it scrambled with eggs, for breakfast.</p> <p>A couple of months ago, I actually got a bowel of Menudo at a local Restraunt that was really good. That was a first. The lady makes it on Saturdays, so I now go and get some every Saturday Night. She knows that I'm coming, and is ready with a BIG bowel, and a Scotch on the rocks................................................... I look forward to it all week.</p> <p>My Wife won't allow me to make it in the house anymore, because she can't stand the smell of the tripe boiling down. For awhile I was so desparate that I would make it in a big pot, outside on my gas grill. When you're the only one in the house who will eat it, and you make 4 gallons of it, a lot gets frozen for later. It's not as good after it's been frozen.</p> <font size="3">Has anyone checked the Health Departments review of Tony's? You may want to do that before dinning there, unless of course you want to get sick.</font> http://people.bakersfield.com/home/Blog/DineNDish/6677/#c_67524 http://people.bakersfield.com/home/Blog/DineNDish/6677/#c_67524 <font size="3">Has anyone checked the Health Departments review of Tony's? You may want to do that before dinning there, unless of course you want to get sick.</font> Just to let you know In Delano at a pizza/bar called LR's makes&nbsp; the chile verde pizza.<br /> From experience it will leave you breath takeing,your nose running,drinking lots of water/soda/beer and still asking for more.So i'm just going to have to check this place out to see if it compares to LR's. http://people.bakersfield.com/home/Blog/DineNDish/6677/#c_87144 http://people.bakersfield.com/home/Blog/DineNDish/6677/#c_87144 Just to let you know In Delano at a pizza/bar called LR's makes&nbsp; the chile verde pizza.<br /> From experience it will leave you breath takeing,your nose running,drinking lots of water/soda/beer and still asking for more.So i'm just going to have to check this place out to see if it compares to LR's.