Las villas have become a major tourist attraction in California, where they are the country’s most popular destination for pizza.

But for a few locals, the pizza is a rite of passage.

In Las Villas, an upscale neighborhood in the city of Coronado, residents of two separate neighborhoods take turns to make the best of what’s left of the last of the pizzas.

For some, the tradition is so ingrained that they keep a list of the recipes and the ingredients in a book.

Others are more hesitant to even open the door.

Some fear the restaurant will become overrun with the local pizza community, and the city may eventually sue the owners.

The restaurant’s owner, Juan Pablo Sanchez, has defended his decision not to open the restaurant and says the neighborhood has grown more accepting in recent years.

He also said he plans to open a second pizzeria in the future.

The local community has long been accustomed to the tradition, and residents have become adept at baking the last few slices of pizza.

It has been so ingrained in the neighborhoods that they use their real names, which the residents also keep on the menu, Sanchez said.

In a letter to The Associated Press, the mayor of Corona wrote that “as you know, this tradition dates back at least 100 years.”

Coronado is about 80 miles north of Los Angeles and about 35 miles south of San Diego.

About 30 percent of the residents are Mexican immigrants, Sanchez noted, and many have families from the U.S. and elsewhere.

Many are proud of their heritage, he added, but they also see it as an economic opportunity.

They say that as the region grows and businesses expand, more people will want to come and live here.

“This is our culture,” said one of the first Mexican immigrants who lived in Coronados.

“We’re going to have more Mexicans here,” said another.

“We are going to be the country that everybody wants to live in.”

One of the reasons for the popularity of the tradition was the popularity in the United States of pizza at Mexican restaurants, said Francisco Villas-Boas, a professor at the University of California at Los Angeles School of Law.

“When pizza came to the U-M in the early 2000s, there was a lot of interest from people who were thinking about moving to California,” he said.

Many Mexican immigrants have returned to Mexico after living in the U, he said, but most are not going to come back unless they find a place with similar tastes and cultures.

Villas-Boes said he’s not sure why the local community, with its traditions and tastes, is enjoying the tradition so much more than the U’s.

It may be that people in Corons are more accustomed to making their own pizzas, he suggested.

Residents in the neighborhood say they have been coming to make their own pizza since the early 1970s, when they opened a pizza restaurant in their backyard.

It was not until a few years ago that they started making the best pizzas in town, Sanchez recalled.

In the late 1980s, the neighborhood saw a wave of immigrants from Latin America, including immigrants from Brazil and Mexico.

Sanchez said that as they were trying to adapt to their new surroundings, they saw that the pizza scene in the area had grown so much.

“It was like an explosion,” he recalled.