Comal

Name: Comal
Address: 2020 Shattuck Ave, Berkeley, CA, 94704, US
Telephone: (510) 926-6300
Price range: $$$

Oaxacan-Inspired Mexican$$$

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Sun-Wed 5-9pm, Thu-Sat 5-10pm

2020 Shattuck Ave, Berkeley, CA 94704
(510) 926-6300
Last verified: October 2026
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Antojitos & Starters

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Fresh Tortilla Chips$6
With three salsas
Guacamole$12
With chips & three salsas
Papas Fritas$8
Coriander-lime salt, chipotle aioli
Jicama & Cucumber$5
Chile arbol, lime
White Shrimp Ceviche$15
Aguachile verde, red onion, jicama
Ensalada Picada$14
Little gems, beets, avocado, queso fresco, cilantro-yogurt vinaigrette
Wood-Grilled Chicken Livers$12
Bacon, rajas, chipotle crema
Chile Relleno$13
Queso fresco, salsa ranchera, epazote

Tacos, Tamales & Antojitos

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Quesadilla$15
Hen-of-the-wood mushrooms, epazote, habanero salsa
Enchiladas$16
Roasted chicken, mole coloradito, crema (fillings change daily)
Tamales$12
Rotisserie chicken, mole negro; or sweet corn, rajas, pipian verde (fillings change daily)
Tacos$13-$15
Wood-grilled rock cod, spicy pickled cabbage, avocado aioli; or beer-marinated carne asada, nopales, chipotle salsa (fillings change daily)
Tlayuda$18
Grilled summer squash & blossoms, smashed garbanzos, quesillo

Menu items and prices are approximate and may have changed — call the restaurant to confirm.

Dishes to know on this menu

Tamales: Masa wrapped around or alongside a filling, enclosed in a corn husk, banana leaf or other wrapper and steamed. Fillings vary enormously by region and can include pork or chicken in chile sauce, cheese and rajas, beans, vegetables, fruit and sweet preparations. The singular Spanish form is tamal, although "tamale" is common in English. Tamales are sold individually and by the dozen and are particularly prominent during holidays and celebrations. On this menu as: Tacos, Tamales & Antojitos · Tamales.
Tortillas: corn vs. flour: Corn tortillas begin with nixtamalized corn masa that is pressed and cooked on a hot surface. They have ancient roots in Mesoamerica and remain fundamental to cooking throughout much of Mexico. Flour tortillas have a long history in northern Mexico, especially Sonora and Chihuahua, and became equally important to border and Mexican-American cuisines. Hecho a mano means "made by hand" and usually indicates tortillas formed or pressed at the restaurant. On this menu as: Fresh Tortilla Chips.
Enchiladas: Tortillas filled, rolled or folded and served with chile sauce or another sauce. Corn tortillas are traditional, but preparation varies widely by region. Rojas use a red sauce, while verdes use a green sauce. Enmoladas replace the chile sauce with mole, and enfrijoladas use a bean sauce. Enchiladas suizas are typically topped with a creamy green sauce and melted cheese. Tex-Mex enchiladas developed their own traditions, including versions topped with cheese, chile con carne or chile gravy. On this menu as: Enchiladas.
Quesadillas: A tortilla folded around a filling and cooked on a griddle or comal. Cheese is standard in many regions, but Mexico City famously complicates the definition: there, a quesadilla may need cheese specifically requested. Fillings can include squash blossom, huitlacoche, mushrooms, meat and many other ingredients. Flour-tortilla quesadillas are particularly common in northern Mexico and the United States. A mulita, associated with northern Baja and Southern California taquerías, sandwiches meat and melted cheese between tortillas. On this menu as: Quesadilla.
Chile relleno: A whole chile stuffed with cheese, meat or another filling. Poblano chiles are common. One familiar preparation coats the stuffed chile in an airy egg batter, fries it and serves it with tomato-based sauce or broth. But relleno simply means "stuffed," and regional preparations vary. Chiles en nogada, a celebrated Puebla dish, are stuffed with picadillo, covered in walnut sauce and garnished with pomegranate and parsley, producing the green, white and red colors of the Mexican flag. On this menu as: Chile Relleno.
Ceviche & aguachile: Ceviche combines seafood with citrus juice and ingredients such as onion, chile, cilantro and tomato. Recipes vary throughout Mexico's coastal regions. The acid changes the texture and appearance of raw seafood, but it does not make raw seafood microbiologically equivalent to cooking it with heat. Aguachile, particularly associated with Sinaloa, is commonly made from raw shrimp dressed shortly before serving with lime, fresh chiles, cucumber and red onion. It can be seriously hot. Cóctel de camarón is a shrimp cocktail commonly served in a tomato-based sauce, while campechana usually combines several kinds of seafood. On this menu as: White Shrimp Ceviche.

How these dishes compare

Quesadillastypically $8.95 across 286 menus
Enchiladastypically $12.95 across 254 menus
Ceviche & aguachiletypically $16 across 170 menus
Chile rellenotypically $12.99 across 165 menus
Tamalestypically $7.99 across 123 menus
Margarita & palomatypically $12 across 71 menus

Comal on our other sites

menuzrrestaurant menus of every cuisine

Comal

Menu

Antojitos & Starters

Tacos, Tamales & Antojitos

Platos Fuertes (from the wood grill)

Cocktails

How these dishes compare

Comal on our other sites

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