Sunday, April 9th, 2017
As the days get longer and warmer, the trees sprout new leaves and the land is green with new growth, we look forward to turning the page on winter and embracing the rebirth and renewal that comes with spring.
Both pre-Colombian pagan rituals and Christianity (with Easter) celebrate the change of seasons and one of the traditional foods served is spring lamb. This week at Comal we brought in and butchered a whole local lamb. To celebrate the change of seasons, will be serving lamb barbacoa quesadillas made from the shoulders and shanks, and will also be serving a “plato fuerte” of spring lamb.
Like our other large plates, meant to be shared by 2 or 3 people, we will be serving sliced leg of lamb spit roasted over fire along with grilled chops. They will come with a salsa encacahuatado (a chile and peanut sauce) first of the season English peas tossed with chile arbol and mint, and of course, rice, beans and tortillas.
While the rains that came with winter this year were much needed, I can think of no better way to celebrate the arrival of sunnier days than with a margarita on our lush patio and spring lamb on the menu.
Wednesday, May 4th, 2016
As the days get longer and the temperature rises, one question is asked of our servers more than any other, “When will Comal be bringing back the grilled corn on the cob?” Inspired by the street corn, or “elote” that is sold off of carts on street corners throughout Mexico, most notably in Oaxaca, our version uses sweet corn that is first blanched with butter and milk, and then grilled over coals and rolled in chipotle aioli and dusted with cotija cheese and cilantro.
Of course there is sweet corn grown in Mexico that is available year round, but out of respect for seasonality, I like to wait until the corn starts coming from California. The first corn arrives at market from the Imperial and Coachella valleys in the last week of April. By June, all of the corn that we use comes from the Central Valley.
We will be marking both Comal’s 4th Anniversary (on May 4th) and Cinco de Mayo with “The Return of The Elote” and it will continue to be available throughout the summer.
Wednesday, April 20th, 2016
Pozole is one of the most ancient of Mexican dishes that is still commonly eaten today. It has always been a celebratory dish in Mexico, dating as far back as the 1500’s, and is frequently served at quinceañeras, weddings, birthdays and New Year’s celebrations. All versions of pozole featured nixtimalized hominy in broth, typically pork broth. There are three common pozoles: blanco (white), verde (green) and rojo (red) – we’ll be offering pozole rojo.
It seems that I frequently cut out of work before the end of service, and crave a quick, delicious, and economical bite and a drink before I head home for the night, but there seemingly are very few options that fit the bill. That is the motivation behind adding “Late Night Pozole” to our nightly menu at Comal. After 9 pm every night, for $10 one can purchase a bowl of pozole rojo and a michelada or can of Tecate. The hearty pork and hominy stew which will come accompanied by a plate of goodies to add in, just like one might add bean sprouts and basil to a bowl of Vietnamese pho. Cabbage, tortilla strips, radishes, avocado, cilantro and lime, and an ice-cold spicy michelada to wash it all down – what more can one ask for? Of course, our regular a la carte menu will be available as well, if fish tacos are more to your liking.