What better way to start the new year than with a brand new clay comal to cook the best tasting tortillas. A comal like the ones shown above will set you back Q30/$2.75 if I recall correctly. Sadly, clay comales are disappearing as most tortillerías now are using metal comales with gas instead of leña (logs) which was used with the traditional terra-cotta comal. On the post Making Guatemalan Tortillas you can see the new comal being used in many tortillerías versus the traditional comal as shown on the post How to make the perfect Guatemalan Tortilla.
If you have had the opportunity to try tortillas made with each kind of comal, which one do your prefer? Do you think there’s a difference in the taste?
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