Fresh Tortillas Unveiled at Komal in Historic South-Central L.A

Komal, a new restaurant and molino in Mercado La Paloma, Los Angeles, specializes in freshly ground masa and a variety of tortillas. Opened by Júarez and her husband Rivera, both immigrants from Mexico City, the establishment offers unique corn varieties sourced from small farms through Tamoa. The couple aims to create a menu that reflects their heritage, featuring antojitos inspired by Júarez's childhood in Oaxaca and Mexico City. They produce between 2,500 and 3,000 pounds of masa weekly, showcasing their commitment to quality and tradition. The restaurant's offerings include tlacoyos, quesadillas, and plantain balls, all made with nixtamalized corn. Júarez and her all-women kitchen start their day at 4 a.m. to prepare the corn, ensuring freshness and authenticity in their dishes. The couple's journey in the culinary world began at Chichén Itzá, where they honed their skills and developed a passion for working with corn. In the future, they plan to expand their menu to include a weekly tasting menu featuring less common ingredients like crickets and ants, aiming to introduce diners to the diverse flavors of Mexican cuisine. This initiative reflects their desire to share their cultural heritage and culinary expertise with the Los Angeles community. The opening of Komal not only provides a platform for Júarez and Rivera to express their culinary vision but also serves as a reminder of the immigrant experience, as they navigate their new life in the U.S. while honoring their roots through food.