comal

The colors and aromas of carefully arranged piles of fruit and vegetables, bundles of herbs, and all manner of corn dough-based food baking on the comal is not that much different from the descriptions given nearly five hundred years ago by the newly-arrived Europeans.

A Guide to Mexican Cheese: Queso Mexicano 2006

The colors and aromas of carefully arranged piles of fruit and vegetables, bundles of herbs, and all manner of corn dough-based food baking on the comal is not that much different from the descriptions given nearly five hundred years ago by the newly-arrived Europeans.

A Guide to Mexican Cheese: Queso Mexicano 2006

A version of this belief persists to this day, with some women believing that burning a tortilla on the comal is bad luck.

The Mexican Kitchen, Heart Of The Home: Part 2 - Cooking Techniques 2006

The comal is still used on a daily basis in most homes, even if only to reheat commercial tortillas.

The Mexican Kitchen, Heart Of The Home: Part I - Cooking Equipment, Modern And Traditional 2006

The colors and aromas of carefully arranged piles of fruit and vegetables, bundles of herbs, and all manner of corn dough-based food baking on the comal is not that much different from the descriptions given nearly five hundred years ago by the newly-arrived Europeans.

A Guide to Mexican Cheese: Queso Mexicano 2006

The comal is still used on a daily basis in most homes, even if only to reheat commercial tortillas.

The Mexican Kitchen, Heart Of The Home: Part I - Cooking Equipment, Modern And Traditional 2006

A version of this belief persists to this day, with some women believing that burning a tortilla on the comal is bad luck.

The Mexican Kitchen, Heart Of The Home: Part 2 - Cooking Techniques 2006

Maria, an immigrant and one of our dearest friends, is from rural Guanajuato; she says it makes no difference, "a comal is a comal".

Mexican Cookbooks 2004

However, unlike a quesadilla, or even a Mexican gordita, in which tortillas are cooked first then folded over a filling, pupusas are made by fully encasing the filling with uncooked dough, flattening, then grilling on a stovetop called a comal learned that from Señora Jones, too.

I Can Never Eat a Kay-suh-dill-uh Again - Con Sabor Club Tropical 2005

However, unlike a quesadilla, or even a Mexican gordita, in which tortillas are cooked first then folded over a filling, pupusas are made by fully encasing the filling with uncooked dough, flattening, then grilling on a stovetop called a comal learned that from Señora Jones, too.

Archive 2005-10-01 2005