Almost every pizza menu will serve standard flavor combinations like "muza" (mozzarella-like queso de barra cheese); "napo" or napolitana (not to be confused with napoletana style pizza) with cheese, sliced tomatoes, garlic, dried oregano and a few green olives; jamón y morrónes with cheese, sliced deli ham, and canned roasted red pepper; plus the occasional provolone, blue cheese, hearts of palm, and chopped hard boiled egg situations. You'll also likely see slices served with fainá, a dense chickpea pancake similar to a dry piece of baked polenta. It traces back to Genoa's farinata (and is similar to southern France's socca), but only in Argentina and parts of Uruguay is it placed directly on top of a piece of pizza and eaten together in one double decker bite. The origin of this peculiar combination isn't so well documented, but some pizzeros claim it dates back to when soccer stadium vendors would sell portions of pizza and fainá; customers would ask for both, so this was the most practical way to serve each food. Think the city's pizza culture sounds nuanced and bizarre? Same—but it's one worth getting to know.