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We were honored to be featured in the NY Times’ popular “36 Hours” Travel section column when they profiled our beloved Berkeley. Click here for the full article, or check out the writeup of Comal below.
Comal’s ‘Oaxacan-style’ grilled corn was recently featured in East Bay Express as one of “three great corn dishes to try before the season ends.” Click here to read the full article.
Click here to read the full article in SF Weekly, which selected Comal’s tripe guisado as its East Bay Bite of the Week.
Click here to read the full article.