Friday, October 10th, 2014
Indian summer notwithstanding, autumn has arrived and the transition is apparent at the farmer’s markets. Peppers, melons, and tomatoes are becoming scarce, and the fall crucifers and hard squashes are taking their place.
In keeping step with the season, today we debut a new iteration of the tlayuda, the crispy Oaxacan masa flatbread. It is topped with black bean puree, smoky chipotle salsa, queso Oaxaca, spicy caramelized onions and fried Brussels sprout leaves.
Monday, June 30th, 2014
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.