Atop fresh-pressed and perfectly-stretchy corn tortillas, each filling had a distinct pull into savory, sweet, and spicy levels and ranged in textures from juicy to crunchy to that tingly feeling you get in your jaw when you drink Sangria or eat Thai food or red starbursts.Īll four taco variations were bonkers. But for that evening, he kept service streamlined with four types of tacos. Andy regularly designs Comal versions of things like esquites, empanadas, chilaquiles, pozole, and a guajillo-broth Risotto. That night, owner Fred Guerrero gave him complete access to the kitchen, and the line started to fill up pretty early. Most importantly, he’s developed a vision that he’s proud of and is constantly growing.Īt the end of March, I have popped up at burgerlords in Highland Park.
He also leads Mantra Coffee as head chef, and he has been able to grow Comal into a vehicle for tradition, experimentation, and understanding.
Now, he navigates San Gabriel Valley and other LA areas to pop up and collaborate with businesses like Burgerlords and Soft Humans. Then in 2019, wanting to experiment with his favorite flavors and ingredients and wanting to do something about what he felt was a lack of honesty or versatility in a lot of vegan Mexican food in Los Angeles, he decided to create his iteration of him. After culinary school in Colorado, I have moved and cooked around the Pacific Northwest for almost a decade before heading back to Los Angeles.
When chef Andy Zambrano started Comal, he worked and learned at Kitchen Mouse in Highland Park.
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