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Zipolite Beach, Oaxaca, Mex. WhatsApp +521 958 116 7325

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Cooked on the Comal

Clay comales were used in Oaxaca 3,000 years ago to cook corn tortillas and toast cocoa beans on fire. Flat clay comales were often passed down from grandmother to mother and daughter. Today, many popular Oaxacan comal foods have pre-Hispanic origins. and even pre-Aztec, when the Zapotec and Mixtec indigenous population reached 2.5 million.



Griddle-Roasted Eggs $ 90.00
Eggs roasted on the griddle served with beans.
Eggs on Hoja Santa $ 100.00
Eggs on hoja santa roasted on the griddle served with beans.
Eggs in Mole Sauce $ 100.00
Eggs roasted on the griddle topped with house mole.
Meat Dobladas $ 40.00
Oaxacan cheese and tasajo or chorizo or chicken or cecina.
Oaxaca Dobladas $ 35.00
Oaxacan cheese and bean paste and epazote.
Chapulines Dobladas $ 40.00
Oaxacan cheese and chapulines.
Epazote Dobladas $ 35.00
Oaxacan cheese and epazote.
Oaxacan Sopes $ 100.00
Natural dough 3 pieces.
Mexican Sopes $ 120.00
The three colors of Mexico, red dough with beetroot, green dough with spinach, and natural white dough 3 pieces.
Hoja Santa Tetelas $ 100.00
Oaxacan cheese, bean paste, and hoja santa 3 pieces.
Epazote Tetelas $ 100.00
Oaxacan cheese and epazote 3 pieces.
Classic Huaraches $ 100.00
Corn dough with bean paste, Oaxacan Fresh Cheese, nopal salad, and salsa.
Huaraches with Beef $ 120.00
Corn dough with bean paste, Oaxacan Fresh Cheese, nopal salad, salsa, and beef.