Nahua Pizza | CUESA

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Nahua Pizza


Kimberly Gonzalez and her family, with 3 full- and 2 part-time employees


Kimberly Gonzalez was working as a program coordinator at Laney College when her uncle, Carlos Lopez, approached her to start Nahua Pizza. Although Carlos stepped away in 2018, Nahua Pizza continues to be a family affair. Kimberly works with her mother the most since she makes the pizza dough, which needs to be prepared at least 48 to 72 hours in advance of the farmers market.


Depending on the season, Nahua sources fresh ingredients such as basil, tomatoes, arugula, and kale directly from local farms like Everything Under the Sun and K&J Orchards. They source berries from Yerena Farms to create experimental pies, such as their four-cheese berry pizza.

Fun Fact

Though pizza has Italian origins, Nahua Pizza also pays homage to Kimberly’s family’s Mexican roots: the name is inspired by the “Nahuas,” the largest indigenous group in Mexico and the second largest in El Salvador.


San Francisco, California


CUESA (Center for Urban Education about Sustainable Agriculture) is dedicated to growing thriving communities through the power and joy of local food. Learn More »