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 where to eat Comal Mole Negro in Berkeley or the Berkeley signature dishes guide.
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