While you might think you know Mexican food, the hearty burrito, taquito with guacamole on the side, in reality these are mere digressions from authentic dishes. Americanized creations that end up losing the unique flavors that made the origi-nals what they were. When a tool is needed to fix such misconceptions, none is better than hand-made Mexican cuisine, made with fresh ingre-dients that come together more like they would have in a Southern Mexican kitchen than a South-ern Californian restaurant. The rice is outstanding, and the restaurant never cooks with lard.
These meals are crafted with care, each piece of meat feels tender, while the vegetables are cooked just enough so that crispness is preserved. The perfect end treatment for a restaurant rejecting the mass produced; El Comal’s meat and vegetables are the effort of a search for the best local sources. From farm to kitchen, your meal has been treated with utmost care.
There is a reason why so much has gone into El Comal. The Herrera family, owners and operators for over thirteen years, believe Mexico has authen-tic dishes that will be appreciated here in the Unit-ed States. That is why in addition to the food, the wine hails from Mexico as well, bringing traces of flavors distinguishing it from the wines of other countries. El Comal serves more than just meals, it provides an experience.
Tacos, tortas and spicy casseroles dominate the menu at this family-owned Mexican restaurant.. In Short Inside the bright orange exterior of this authentic Mexican spot, find even brighter walls, plates, flowers and smiles. Friendly waitstaff bring steaming plates of the usual Mexican entrees such as chicken enchiladas, but also more unique specialties like the Barbacoa de Chivo, tender steamed goat marinated in red sauce, and the Costilla De Puerco, pork ribs served in green sauce. Occasionally harpists or trios of musicians play, and the restaurant features open mic nights twice a month.