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

Getting Your Goat!

Wednesday, August 7th, 2013

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Although gaining in popularity, goat is not commonly eaten in the United States.  However, worldwide it is the most consumed red meat.   It is prized throughout Africa, the Middle East, and Mexico as a flavorful source of lean protein.  Goats are grazers, so they can be raised at a relatively low cost.  Many point to the negative impact that cattle raising is having on global warming – because cattle consume only grass, large tracts of forest are removed to create grasslands for grazing.  On the contrary, goats will consume any vegetation, and are often used as a non-invasive method for clearing brush.

Birria is a preparation of goat often made in central and northern Mexico to be served during celebrations.  The whole goat is rubbed with a mixture of dried chiles and spices, and pit-roasted in the ground until juicy and tender.  In Jalisco, the drippings are collected to make a broth for a stew.  In other regions, the meat is shredded and served in tacos or tortas.  Making its first appearance on the menu this evening, we will be serving it in a quesadilla, along with some stewed chile de agua, an heirloom Oaxacan chile grown in our rooftop garden, and huauzontle leaf, a wild amaranth that is tender and mild like lamb’s quarters.

MG


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Chilhuacles!

Saturday, July 13th, 2013

So far so good with our chilhuacle chiles in Comal’s rooftop garden…

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On the menu tonight: local line-caught halibut ceviche with serrano chiles, tomatoes and black olives

Tuesday, July 2nd, 2013

Pristine halibut caught in the Monterey Bay area and delivered straight to Comal by Water 2 Table – doesn’t get any fresher or more delicious!  This menu item will be on the menu intermittently in the coming weeks based on availability.

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New Soup - White Emergo Bean and Quintonil Soup

Tuesday, June 25th, 2013

Quintonil is a small, tender leafy green, similar to spinach, in the amaranth family. It is one of many plants referred to as “quelite”, a blanket term use to describe the multitude of foraged small leafy greens that are eaten in Mexico. The quintonil plants used for the soup are being grown by Francisco’s Oaxacan Organic Farm, a source for a number of unusual Mexican herbs and vegetables featured at Comal.  On the menu Tuesday night – get it while it lasts!
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A summer classic back on the menu after a long hiatus: Compressed Watermelon Salad with Padrón Peppers, Cucumbers and Goat Feta

Friday, June 21st, 2013

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