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Mexico City

COMAL DE PIEDRA

BEST NEW BISTRO

COMAL DE PIEDRA

SHORTLISTED BY BISTRONAUT #10

WHO
Five years ago, Ernesto Ródriguez opened Fonda Lola in Toronto with Andrea. With Comal de Piedra, in the heart of La Roma Norte, they are taking Mexican cuisine to the next level. Othón Gayoso, the resident chef and winner of the Chef Revelación 2018 award, transmits a unique story through his contemporary culinary perspective, based around “slow food” values.

FOOD
There’s no need to take a closer look at the menu to understand how Mexican it is: echalote, huitlacoche, maíz criollo, frijol, queso cotija and camote. The chef, Othón Gayoso, told me that he wanted to rescue traditional Mexican dishes using new, fresh and organic ingredients. “If your cooking isn’t sustainable, it won´t have a future” said Gayoso. Every detail is carefully controlled on each plate.

Starters
Palmito salad with sweet potato purée. So fresh and creamy.
Fideo Seco with chicharron (fried pork belly). A MUST! The best fideo seco I’ve ever tried in Mexico. This is a Mexican pasta dish made with tomato-chipotle puree, where the paste is fried first, which brings out a somewhat nutty flavor. It´s then baked in the oven.
Classic Mexican taco de lengua (beef tongue slow-cooked for 8 hours) with handmade tortillas.

Main courses:
Creamy rice with huitlacoche, also known as corn mushrooms or the Mexican truffle (it’s rare as it only develops on ears of corn after the rainy season), cooked with white wine and baked bone marrow. Mexican risotto at its best!
The catch of the day poached in an almond infusion with pea puree and roasted sweet potatoes.

Desserts
The “Chocolate” won´t stay on your plate for long. Buñuelo (light-as-air fried dough and an incredibly popular snack or dessert in Mexico) with chocolate mousse, candied figs and the best pistachio ice cream I’ve ever had the joy of tasting!

DRINKS
The house cocktail, “Comal de Piedra,” made them famous, along with the rest of their cocktail menu that gathers Mexican flavors for all tastes: either with mezcal, tequila, gin, bullet bourbon or rum.
Comal de Piedra: Mezcal joven Vida, pineapple juice, activated carbon (yeah, that sounds weird, but it tastes delicious), cinnamon syrup, black salt. I should include the “Liquid desserts” with their selection of local liqueurs!

DECOR
The restaurant attracts attention as a result of two main elements: first, the color of the building itself (a beautiful flamingo pink) and the décor, composed of raw, earthy materials that you can see from the outside. Clay, wood and black stone give Comal de Piedra its quintessential mineral look. According to the owners, they were inspired by their grandparents’ style when creating this pleasant environment for their guests.

NOISE
An atypical mix of Latin American music that can surprise or possibly annoy you depending on your taste. The playlist was the only negative point for me. It’s easily forgiven as the homely feeling and relaxed atmosphere balance the music out and made me want to stay forever.

SEATING
Some upholstered benches and modern black bistro chairs everywhere else.
Tables with higher chairs are also available.

VIBE
It’s a Mexican restaurant, so you will get the whole family and friends spirit!

SERVICE
A 15% tip felt like the right move.

WOULD RECOMMEND
Big Yes. If you are looking to chill on a Sunday afternoon and eat a delicious meal, this place is made for you. The excellent service also contributes to a great overall experience. 

WHO
Five years ago, Ernesto Ródriguez opened Fonda Lola in Toronto with Andrea. With Comal de Piedra, in the heart of La Roma Norte, they are taking Mexican cuisine to the next level. Othón Gayoso, the resident chef and winner of the Chef Revelación 2018 award, transmits a unique story through his contemporary culinary perspective, based around “slow food” values.

FOOD
There’s no need to take a closer look at the menu to understand how Mexican it is: echalote, huitlacoche, maíz criollo, frijol, queso cotija and camote. The chef, Othón Gayoso, told me that he wanted to rescue traditional Mexican dishes using new, fresh and organic ingredients. “If your cooking isn’t sustainable, it won´t have a future” said Gayoso. Every detail is carefully controlled on each plate.

Starters
Palmito salad with sweet potato purée. So fresh and creamy.
Fideo Seco with chicharron (fried pork belly). A MUST! The best fideo seco I’ve ever tried in Mexico. This is a Mexican pasta dish made with tomato-chipotle puree, where the paste is fried first, which brings out a somewhat nutty flavor. It´s then baked in the oven.
Classic Mexican taco de lengua (beef tongue slow-cooked for 8 hours) with handmade tortillas.

Main courses:
Creamy rice with huitlacoche, also known as corn mushrooms or the Mexican truffle (it’s rare as it only develops on ears of corn after the rainy season), cooked with white wine and baked bone marrow. Mexican risotto at its best!
The catch of the day poached in an almond infusion with pea puree and roasted sweet potatoes.

Desserts
The “Chocolate” won´t stay on your plate for long. Buñuelo (light-as-air fried dough and an incredibly popular snack or dessert in Mexico) with chocolate mousse, candied figs and the best pistachio ice cream I’ve ever had the joy of tasting!

DRINKS
The house cocktail, “Comal de Piedra,” made them famous, along with the rest of their cocktail menu that gathers Mexican flavors for all tastes: either with mezcal, tequila, gin, bullet bourbon or rum.
Comal de Piedra: Mezcal joven Vida, pineapple juice, activated carbon (yeah, that sounds weird, but it tastes delicious), cinnamon syrup, black salt. I should include the “Liquid desserts” with their selection of local liqueurs!

DECOR
The restaurant attracts attention as a result of two main elements: first, the color of the building itself (a beautiful flamingo pink) and the décor, composed of raw, earthy materials that you can see from the outside. Clay, wood and black stone give Comal de Piedra its quintessential mineral look. According to the owners, they were inspired by their grandparents’ style when creating this pleasant environment for their guests.

NOISE
An atypical mix of Latin American music that can surprise or possibly annoy you depending on your taste. The playlist was the only negative point for me. It’s easily forgiven as the homely feeling and relaxed atmosphere balance the music out and made me want to stay forever.

SEATING
Some upholstered benches and modern black bistro chairs everywhere else.
Tables with higher chairs are also available.

VIBE
It’s a Mexican restaurant, so you will get the whole family and friends spirit!

SERVICE
A 15% tip felt like the right move.

WOULD RECOMMEND
Big Yes. If you are looking to chill on a Sunday afternoon and eat a delicious meal, this place is made for you. The excellent service also contributes to a great overall experience. 

CHEF

Othón Gayoso

OPENING HOURS

Monday to Thursday from 1:30 p.m. to 10:30 p.m. Friday to Saturday from 9:30 a.m. to 11:00 p.m.</br> Sunday from 9:30 a.m. to 7:00 p.m.

RESERVATIONS

Reservations can be made by telephone and should definitely be made for Saturdays and Sundays. 

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