Dive into Davido’s, where the finest ingredients craft not just a pizza, but a narrative.

Mark Stens Land

10/2/20222 min read

What’s the Story?

In the pizza cosmos of Rio Rancho, there's a star that's been burning steadily since 2008, and its name is Davido's Pizza and More. Here, New Mexico native David Wheelock has been kneading his life into dough since he was 16, with a journey that's taken him from a fledgling apprentice at a local Italian haunt to the maestro of his own pizza domain. Wheelock’s secret weapon? Ingredients. Not just any ingredients, but the finest he can lay his hands on, because in his words, “the best products make the best pizza.” And who could argue with that logic?

At Davido’s, the proof of the pie is in the eating. Wheelock isn't just the owner; he's the beating heart of the operation, a hands-on dynamo who ensures that every pizza is a testament to quality and hard work. He's the embodiment of the belief that being present and involved is what breeds excellence—a philosophy he shared with Emma Trevino for "Albuquerque the Magazine."

But let's talk ambiance. Davido's is the epitome of laid-back, with a counter-service setup that's all about getting you your pizza hot, fast, and ready to go. It’s a no-frills kind of charm that says, “We’re serious about pizza, not about pomp.” And the menu? As inclusive as it gets, with every pizza boasting a gluten-free alter ego. Whether you’re a traditionalist or you navigate the world gluten-free, Davido’s has your back—and your stomach.

Now, it's not just the classic pies that make Davido's a standout. It’s the daily specials, the pizzas with names that roll off the tongue like "Bianca" and the eyebrow-raising "Green Chile Chicken Enchilada Pizza." It's an eatery where pizza pinwheels coexist with the Veggie Stromboli, making every choice a delightful dilemma.

So here’s your call to action: Venture to Davido’s Pizza and More. Go for the quality that comes from ingredients chosen with care. Stay for the casual vibe that makes every visit as comfortable as it is delicious. Explore the specials, give in to the intrigue of a Green Chile Chicken Enchilada Pizza, or take a walk on the adventurous side with a Veggie Stromboli. Davido’s isn’t just another pizza joint; it’s a slice of passion, a dash of community, and a place where every ingredient tells a story. Come write yours.

New Mexican Green and Red Chile Ranch Dressing: DIY Sauce for Your Take-Home Pizza!, Salad!, etcetera, everything (What would New Mexican Americans be without Red and Green chiles added to Ranch!?)

Turn your ordinary pizza night into a fiesta with this ridiculously easy and outrageously delicious New Mexican Green and Red Chile Ranch Dressing! It’s like a fiesta in your mouth!

Prep Time: 15 minutes

Servings: 8 (if you don’t drink it first)


- ½ cup Mayonnaise (the real deal, not that light stuff)

- ½ cup Buttermilk (because, why not?)

- ¼ tsp. Dried Parsley (fancy!)

- ¼ tsp. Salt (just a pinch to make you thirsty for more)

- ¼ tsp. Pepper (because we're not bland)

- ⅛ tsp. Garlic Powder (vampire repellant)

- ⅛ tsp. Onion Powder (for that extra zing)

- ¼ cup Hatch Green Chile Peppers, Roasted (the star of the show)

- ¼ cup Hatch Red Chile Peppers, Roasted (because two stars are better than one)


1. Gather Your Courage: Assemble all your ingredients. Take a deep breath; you're about to become a culinary wizard.

2. Blend Like a Boss: Throw everything into a food processor or blender. Pulse it 4-5 times, or until it looks like something you’d actually want to eat. No food processor? No problem! Just use a whisk and some elbow grease.

3. Chill Out: Pour that delicious concoction into an air-tight container and pop it in the fridge. Let it chill until you’re ready to slather it on your pizza, salad, or directly into your mouth. We won’t judge.

Pro Tip:

Store refrigerated and consume within a week... if it lasts that long!