At Comal Oculto ($$), our food critics consistently recommend: Tlayuda de Tasajo, Memela de Frijol. Tlayuda de Tasajo scores 94.0/100 on our credibility scale — based on expert assessments from chefs, sommeliers, and food critics.
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Oaxacan beef dried and griddled on clay comal. With black bean paste, quesillo, chapulines.
"The tasajo sourcing is from Oaxaca, the comal technique is from the chef's grandmother. The combination is better than either alone."
Thick masa oval griddled until charred, topped with black bean and epazote. The reference for comal technique.
"The char on the memela is the tell — exact heat, correct timing. This is comal cooking done by someone who grew up at a comal."
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