2020 Shattuck Ave. Berkeley CA, 94704 (510) 926.6300
Hours
Sunday thru Thursday 5:30-10pm
Friday & Saturday 5:30-11pm
Front bar opens at 5pm nightly
Hours
Sunday thru Thursday 5:30-10pm
Friday & Saturday 5:30-11pm
Front bar opens at 5pm nightly

Cocktail Al Pastor

Monday, July 21st, 2014

IMG_1558A question popped in my head as I watched Rene make the al pastor marinade in the prep kitchen one day.   Could one make a cocktail using virtually every ingredient used to my make favorite taco?  Though it never occurred to me previously, it did made sense: red chiles, orange, pineapple, smoke, agave.  It took a few weeks to divide the components in a way that made sense for a drink.  Guajillo is infused into a syrup with cinnamon, bay leaf, allspice and clove.  I wanted a caramelized flavor component so Rene & I took a gamble: we infused Matusalem rum with carmelized onion and it worked – sweet/nutty/burnt.

The last 2 pieces of the puzzle came from familiar sources.  The last time that Scott Baird was in for dinner, I pitched my idea but needed a liquor component. Scott suggested a spicy liqueur like Ancho Reyes, which made sense as the drink needed more back end heat and some roundness through the mid.  So we made an ancho liqueur with agave-steeped orange peels and the same spices in the syrup to act like a spicy curaçao for balance/depth.

And I was on the Perfect Purée website looking for papaya to use in something else when I saw they had just released caramelized pineapple & tangerine/mandarin purées, which provided our fruit components.

Still contemplating salted piña chunks and escabeche garnishes, but for now it’s lime wheel, radish and guajillo dust.

MC


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New Tlayuda - Black bean purée, quesillo, grilled summer squash and their blossoms

Monday, June 30th, 2014

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Due to its subtropical climate, much of the produce of Oaxaca is available year round.  However, here in Northern California many of the vegetables that are associated with Oaxacan cooking are available during our summer season.  It is now that the local markets are exploding with a wide variety of summer squash, and to celebrate, we at Comal are debuting a new seasonal tlayuda with black bean puree, queso Oaxaca, and grilled Summer squash with their blossoms.

MG


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Two Comal Classics back on the menu - Spicy Watermelon Salad & Green Beans with Pepita-Chile Arbol Salsa

Wednesday, June 18th, 2014

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Spicy Watermelon Salad

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Green Beans with Pepita-Chile Arbol Salsa


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Comal's Tripe Guisado gets some love from SF Weekly

Friday, June 6th, 2014

Click here to read the full article in SF Weekly, which selected Comal’s tripe guisado as its East Bay Bite of the Week.

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Squash Blossoms back on the menu

Monday, May 26th, 2014

Squash blossom quesadilla with epazote, habanero salsa and quesillo – back in the menu mix (rotating with mushroom quesadillas) for the next few months…

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