A mole negro that requires three days of preparation: 30-plus ingredients toasted, ground and cooked down in stages until the sauce reaches the depth and complexity that defines Oaxacan cooking. Comal has served this dish as a centerpiece of its menu for over a decade; the Bib Gourmand recognition reflects the precision the kitchen brings to a dish that is rarely executed well outside of Mexico. Served with Rancho Gordo beans and house-made tortillas.
Featured by TableJourney as a signature dish of Berkeley. See the Berkeley signature dishes guide for the canonical version.
More cities are in research. Want comal mole negro covered somewhere specific? Tell us where you want to eat.