Comal ★ 4.6
Michelin Bib Gourmand. Oaxacan-leaning Mexican: three-day mole negro, heirloom tortillas, mezcal cocktails. Fire-pit patio, packed on weeknights.
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.
1 editor pick for Comal Mole Negro in Berkeley, ranked by editorial score. All Berkeley signature dishes · Comal Mole Negro across every city.
Learn to cook it, or eat it with a guide
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