"At the New Haven-informed pizzeria Dimo's Apizza, chef Doug Miriello was aware that most people associate his restaurant with huge pizzas and meat-packed grinders, and wanted customers to see the focus and attention his team pays to the vegetables they serve. So he added 'Italian elotes’ to the menu, a nod to the cuisine of his Mexican wife and in-laws, while still maintaining his Italian flair." - Kara Stokes