comal

• “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

• “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

• “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

• “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

• “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

• “The comal is a round, clay Mexican grill, upon which señoras heat fresh hand-pressed tortillas.”

  Brave New Traveler

• “The comal is a flat cast iron griddle that goes on the stovetop.”

  SurvivalBlog.com

• “They are a treat in our family and we take it a step further by cooking the freshly-made corn tortilla on a "comal" then transferring the tortilla to hot oil for a quick fry.”

  The good, the bad and the puffy tacos | Homesick Texan

• “The dough is then pattered in a circular form, tossed a little and placed on the "comal", over the fire to get cooked.”

  WN.com - Articles related to Independence Day in Surf City USA

• “Imagine, it can contain 30, 40, or more ingredients, every one toasted on a comal and ground on a metate -- at least that's the way it was done in the old days!”

  Oaxaca please.......hold the mole?

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