An East Bay standout since 2012, Berkeley’s Comal offers earthy, modern interpretations by Executive Chef Matt Gandin of dishes from throughout Mexico, with an emphasis on Oaxacan specialties. Comal has been awarded a Michelin Bib Gourmand every year since opening and has appeared many times on the SF Chronicle’s Top 100 list as well. 

Comal’s casual sidekick Comal Next Door opened in 2018, offering classic taqueria fare including burritos, street tacos and tortas using the same thoughtfully sourced ingredients. 

Comal

Verve Culture

Babo's Kitchen

1 ct. Arrives frozen. Classic bean and cheese burritos filled with flavorful and creamy refried beans, diced onions, and two types of shredded melty cheese! Comal blends ooey-gooey monterey jack and sharp white cheddar cheese to strike the perfect balance of flavor for their Bean & Cheese Burrito. With creamy and flavorful pink beans folded in and wrapped in their signature flour tortilla for the perfect breakfast or quick lunch that you can keep on hand in the freezer, this Bean & Cheese Burrito is even Michelin approved. Simply microwave on high for 9 to 10 minutes until heated through or heat in the oven for 45 minutes at 400. Pair with ripe avocado slices and a drizzle of crema (Mexican sour cream). Created by Executive Chef Matt Gandin of the famed Comal restaurant in Berkeley. Ingredients: Flour tortilla: wheat flour, vegetable oil, salt. Refried beans: Pink beans, garlic, epazote, lard, onions, salt. Cheese: Monterey Jack and Sharp white cheddar

Bean & Cheese Burrito

1 ct. Arrives frozen. The breakfast burrito of your dreams: a protein packed breakfast burrito of cooked, crumbled chorizo sausage with onions, beans, extra-hearty roasted potatoes and fluffy scrambled eggs, with roasty chipotle salsa mixed throughout. Enjoy this satisfying Comal burrito in the comfort of your home any time the craving strikes. Perfect as a breakfast burrito or a quick lunch (or to beat away your next hangover). Simply microwave on high for 9 to 10 minutes until heated through, or heat in the oven for 45 minutes at 400. Pair with ripe avocado slices and a drizzle of crema (Mexican sour cream). Created by Executive Chef Matt Gandin of the famed Comal restaurant in Berkeley, and upscale Mexican restaurant featuring California-Oaxacan cuisine. Ingredients: Flour tortilla: wheat flour, vegetable oil, salt. Whole beans: Pink beans, onion, garlic, epazote, salt. Chorizo: Ground pork, guajillo and puya chiles, distilled white vinegar, garlic, oregano, thyme, allspice, bay leaf, black pepper, salt. Chipotle salsa: Tomato, chipotle chiles, morita chiles, onion, garlic, salt. Egg, potato, cilantro

Breakfast Chorizo Burrito

2 ct, serves 1. Arrives frozen. One of the legendary dishes Comal is known for, the Chicken Enchilada Suizas is the comforting combination of two chicken enchiladas made with sweet and tangy guajillo chiles, served with red rice, pinquito beans and salsa verde. The perfect no effort dinner, Comal's Chicken Enchiladas Suizas are Michelin approved! Simply warm in the oven for 40 minutes at 375. Remove lid and cook for another 15 minutes. Created by Executive Chef Matt Gandin of the famed Comal restaurant in Berkeley. Chicken Enchiladas Suizas Ingredients: onions, garlic, chard, rotisserie chicken, salsa verde, jack and cheddar cheeses, creme fraiche, salsa verde, queso fresco, white onions, cilantro. Red rice: cooked with onions, garlic, corn, serrano chiles, tomatoes pureed with water, and scallions. Pinquito Beans: yellow onions, arbol chiles, garlic and kosher salt, topped with queso fresco.