The Comal: A Versatile Cooking Tool in Mexican Cuisine

A comal (also spelled comel or comale) is a type of flat, rectangular baking dish or griddle that is traditional in Mexican and Latin American cuisine. It is typically made of clay, ceramic, or cast iron, and is used to cook a variety of dishes, such as tortillas, tamales, and other staples of Mexican cuisine.

Comals are often heated over an open flame or on a stovetop, and can be used to cook both sides of a tortilla at once, resulting in a crispy, evenly cooked texture. They are also commonly used to cook other dishes, such as beans, rice, and vegetables, and can be used as a serving dish for families and communities.

In some regions of Mexico, comals are also used as a cooking surface for traditional dishes like mole, chiles rellenos, and carne asada. The comal is an important tool in Mexican cuisine and culture, and is often passed down from generation to generation as a family heirloom.