Comal Oculto
Bib Gourmand. Modern interpretations of regional dishes cooked on comal. The chef sources directly from Oaxacan and Yucatecan producers.
This listing was written by Foodtree and has not yet been confirmed by the restaurant.
Dishes
Memela de Frijol
Main
Thick masa oval griddled until charred, topped with black bean and epazote. The reference for comal technique.
Tlayuda de Tasajo
Main
Oaxacan beef dried and griddled on clay comal. With black bean paste, quesillo, chapulines.