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It begins with the restaurant's name, Komali, which is derived from the Nahuatl comali, source of the Spanish word comal, a plain, flat griddle used predominantly to cook feather-light tortillas. The restaurant's modern look gives the place a chic sheen, anchored by a whitewashed palette with dark accents, wicker-lined walls, banquettes lining the south wall and an artisan-made fireplace. A humble dish Komali serves up that should breathe new life into the Dallas restaurant scene is the vuelve a la vida, a seafood cocktail with a name that translates to "return to life." The sliced avocado garnish gave it a creamy counterpoint, and the fish, shrimp, oysters and octopus were fresh, and finely chopped. Other menu items include chile relleno de jaiba, a crabmeat-stuffed poblano pepper resting on salsa roja and accompanied with cilantro rice and chicken mole.
In this week's review I take a look at Komali, the contemporary restaurant that promised big Mexican flavors but delivered only timid tastes. When Anastacia Quinones took over the pass earlier this ye... More »
When Komali prepared to open in February 2011, chef and owner Abraham Salum described it as a contemporary Mexican restaurant. In an interview with the Observer before the opening, the Mexican-born restaurateur, who recently became an American... More »
For all of the pancakes she's flipped for you, shouldn't you take mom out for a delicious Mother's Day brunch? Yes, you should. Because second to you, brunch — prepared by someone else — is mom's favorite thing. Here's a couple of stand-out menus... More »
Anastacia Quinones is just one week into her new job as chef at the modern Mexican cuisine spot Komali. The Dallas native attended the Culinary Institute of America in New York, then fell in love with... More »
Most Americans see Mexican cuisine through queso-colored glasses, content to crack open a box of store-bought hard-shell tortillas, stuff them with something fatty and vaguely chili-flavored and call the result "Mexican." In Texas, though, some... More »
Chef and Owner Abraham Salum offers a fresh new look into the cuisine of his native Mexico with Komali. The restaurant takes its name from the native Aztec word for an open fire griddle used by the people of Mexico to prepare tortillas and toast cacao beans for coffee.
Chef Salum’s vision for Komali is to distinguish authentic Mexican flavors and preparations from popular Tex-Mex cuisine, and to expand appreciation for the gastronomical culture defined as “Intangible Heritage of Humanity “ by UNESCO. Chili sauces are replaced with delicate tomatillo sauces and unique moles; handmade tortillas, homemade queso fresco, herbs and spices are combined with dried chiles to compliment different types of meats and fresh seafood.
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