![Comal [ko-MAHL]](https://cocinacalifornia.com/wp-content/uploads/2013/04/Comal-e1366918708198-534811_630x210.jpg)
The comal is an essential and versatile griddle that I use daily to heat tortillas but I also use it to roast poblanos, blacken tomatillos, and other chiles and peppers.
Cast iron and aluminum comals are thick and heavy and take longer to heat than the thinner steel type that I use. I recommend a 10 1/2 inch size made from steel, thin steel. You can find them in your mexican markets or on the internet.
Have you noticed how the greens, yellows, and reds of native Mexican foods like tomatillos, squash and chile are so in-synch to Mexican art and architecture? My clattering in the kitchen creating Mexican food is an innate experience in identity (Identidad) to Mexico’s culture and rituals.
I get really excited and zoned-out mixing and matching textures, colors, flavors, aromas and anticipating an outcome that will turn out to be magical and shouts out - “cocina Identidad”.
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