In the coming weeks, we’re taking a moment to spotlight Comal’s “Platos Fuertes”, which literally translates as “Strong Plates”. When we opened Comal, Matt developed several dishes cooked on our wood grill that could be shared by two or more people. He was inspired by the gracious meals he’d enjoyed in Mexico over the years, where a main dish is at the center and is accompanied by “all the fixin’s”. For Comal, the “fixin’s” include rice, beans, tortillas and three salsas, as well as a seasonal vegetable.
Of all the Platos Fuertes, I would say that our ribs have the most cult status. They are not on the menu every night, so the ribs devotees have figured out that they should check the menu when it’s posted each afternoon before making their pilgrimage. And sad is the night when we “86” the ribs!
Matt offers some insights into his take on ribs, a Mexican classic:
In Mexico, pork ribs would be stewed in a chile adobo. We take more of a American approach, while preserving their Mexican inspiration through the spices used in the dry rub, and the ancho adobo (or chile-vinegar sauce) that is brushed onto the ribs. Smoky, spicy, and sweet, with rice, beans and tortillas they make a great meal to share with friends or family.
They are on the menu tonight, served with Matt’s delicious braised collard greens (w/smoked bacon, habanero and lime)…
JP (with input from MG)