Comal menu — United States

Crispy corn tortilla chips served with a selection of three different salsas.

A creamy mashed avocado dip served with crispy tortilla chips and three varieties of salsa.

Crispy fried potatoes seasoned with coriander-lime salt and served with a side of chipotle garlic mayonnaise.

A selection of fresh vegetables marinated in a tangy, vinegar-based dressing.

Fresh slices of jicama and cucumber seasoned with spicy chile de árbol and lime juice.

Fresh white shrimp marinated in a vibrant green chili lime sauce, served with crisp red onion and jicama.

This salad features crisp little gem lettuce, beets, and avocado topped with crumbled queso fresco and a cilantro-yogurt vinaigrette.

This salad features a mix of bitter greens topped with crisp Fuji apple slices, pomegranate seeds, spiced pumpkin seeds, and shaved Manchego cheese.

Wood-grilled chicken livers served with bacon, roasted poblano pepper strips, and a creamy chipotle sauce.

A roasted poblano pepper stuffed with fresh cheese, served in a mild tomato-based ranchera sauce and seasoned with aromatic epazote herb.

Please ask your server for today's featured soup selection.

A folded flour tortilla filled with earthy hen-of-the-wood mushrooms and aromatic epazote, served with a spicy habanero salsa.

Soft corn tortillas filled with roasted chicken and topped with a rich, savory mole coloradito sauce and a drizzle of crema.

Tamales are steamed corn dough pockets filled with savory or sweet ingredients and wrapped in a corn husk.

• Rotisserie chicken, mole negro (fillings change daily)$ 12
• Sweet corn, rajas, pipian verde (fillings change daily)$ 12

Tacos consist of small, folded tortillas filled with a variety of seasoned meats, vegetables, and toppings.

• Wood-grilled rock cod, spicy pickled cabbage, avocado aioli$ 15
• Beer marinated carne asada, nopates, chipotle salsa (fillings change daily)$ 13

This dish features a hoja santa leaf served with black bean puree, spicy puya chili salsa, and melted quesillo cheese.

A crispy, toasted corn tortilla topped with grilled summer squash, squash blossoms, smashed chickpeas, and melted Oaxacan cheese.

This whole spit-roasted chicken is served with fire-roasted fingerling potatoes, midnight black beans, daily rice, house-made salsas, and tortillas, designed to be shared by two to three people.

This twenty-two ounce bone-in ribeye is grilled over wood and served with summer squash stew, black beans, rice, house-made salsas, and tortillas, designed to be shared by two to three people.

These wood-grilled pork spare ribs are marinated in a mild, smoky guajillo chili sauce and served with black beans, rice, house-made salsas, and tortillas.

A fresh salad of mixed baby lettuces, radish, and herbs, tossed in a sherry vinaigrette.

Slow-cooked black beans simmered with traditional seasonings, served alongside rice, house-made salsas, and tortillas.

These creamy, refried pinquito beans are served as a hearty side dish alongside black beans, rice, house-made salsas, and tortillas, designed to be shared by two to three people.

Grilled green onions served with a vibrant green romesco sauce and pickled chiles, accompanied by midnight black beans, rice, house-made salsas, and tortillas.

These small, pink-hued heirloom beans are slow-cooked and served as a hearty side dish alongside black beans, rice, house-made salsas, and tortillas.

Slow-cooked collard greens seasoned with smoked bacon and spicy habanero chili.

This dish features a rotating selection of seasoned rice served with midnight black beans, house-made salsas, and tortillas, designed to be shared by two to three people.

A creamy rice pudding topped with pomegranate seeds and toasted pistachios.

A smooth, creamy caramel custard served with tart kumquats.

A rich, dense Mexican-style chocolate bread pudding served with a dollop of whipped cream.

This dessert features a rich, flavorful coffee sourced from Proyecto Diaz, served as a sweet finish to your meal.

A selection of hot brewed teas, including jasmine green, pu-erh, and aged Earl Grey.