Browse Our Delicious Menu
CHUNKY GUACAMOLE & TORTILLA CHIPS: Fresh avocados are diced when you place your order and are then blended to perfection with diced tomatoes, onion, jalapeños, fresh lime juice and other ingredients. served with a generous portion of our house-made corn tortilla chips.
MINI SINCRONIZADAS: Flour tortilla wedges stuffed with ham & cheese with a side of “Pico de Gallo”
TORTILLA SOUP: Many attribute the origin of the tortilla soup to the state of Tlaxcala (soil of Maize) and although the exact origin of the tortilla soup is unknown, what is a given is that this hearty flavorful soup that is ladled over crispy tortilla strips, shredded chicken breast, cheese and topped with chunks of fresh avocado is a favored comfort food for Mexicans all over the world.
NACHOS: Our Comal y Canela nachos are a perfect way to kick off your meal. Comal y Canela nachos are chock-full of pico de gallo, beans and queso fresco they are just right for sharing while waiting for your main meal.
SHRIMP COCKTAIL: a classic refreshing Mexican beachside treat made in the traditional Veracruz style with our signature secret made from scratch tomato cocktail sauce accompanied by lime wedges, saltines, ketchup, and Valentina sauce.
Our Mole poblano contains over 32 ingredients, including dried chili peppers & chocolate. The chocolate works to counteract the heat of the chili peppers, but the taste of chocolate does not predominate. Our Nixtamal Tortillas are dipped into our Mole then stuffed with pulled chicken breast and smothered with our artisanal Mole garnished with a sprinkling of sesame seeds, drizzled with fresh Mexican cream and Mexican queso fresco. served with rice.
We simmer our pork “tail to snout” with citrus juices and other secret ingredients in its own rendered lard for more than four hours until fall of the bone perfection. The result is a very tender & juicy meat. served with a side of beans chopped cilantro, onion, salsas, limes & our nixtamal tortillas
RED POZOLE (chicken or pork)
A traditional soup of prehispanic origin, which once had ritual significance. This soup is made with generous servings amounts of cacahuazintle corn with your choice of pulled chicken breast or pork. served with shredded lettuce, dried chili powder, onion, radishes, salsa & limes.
BIRRIA (goat or beef)
From the state of Jalisco a spicy stew of either goat or beef that is marinated in adobo and spices for more than 24hrs. Birria is reputed to be the best hangover remedy. served with our nixtamal corn tortillas, onion, and lime and our very own Birria (special Mexican style goat meat soup) and hot sauce.
ENCHILADAS ( Red or Green sauce): 4 tortillas filled with pulled chicken breast smothered in your choice of sauce topped with fresh cheese, queso fresco and shredded lettuce. served with rice.
COCHINITA PIBIL considered to be one of the most traditional dishes originating from the Yucatan peninsula is prepared at Comal y Canela observing ancestral cooking techniques and ingredients. This exquisite dish is a result of a blending of Precolumbian cooking techniques, Prehispanic condiments, and pork from Spain. Comal y Canela consistently delivers a juicy moist pulled pork dish with a distinctive earthy smoky sweet flavor which is brought about by the fusion of achiote, spices, citrus juices, pork meat and the use of traditional cooking methods. The heat that is most often associated with Mexican dishes is obtained from the garnishes of pickled onions and habanero salsa which can be added to by each individual to their personal taste. This delicacy can be enjoyed in tacos, “Tortas” or “Sopes”.
“Chilaquiles” are the ultimate Mexican comfort food as well as being considered by many to be one of the top hangover remedies. at Comal y Canela this dish of in house made crunchy tortilla wedges bathed in our artisanal sauces can be enjoyed with either freshly prepared spicy green or red salsa. This menu item is prepared when ordered and served fresh drizzled in “Crema Fresca” and crumbled Mexican queso fresco with a side order of beans and avocado. Our “Chilaquiles Fuertes” can be accompanied with either grilled meat, spicy meat or pulled chicken breast. For those who start their day early at Comal y Canela, you can enjoy our breakfast chilaquiles special with eggs or chorizo.
The word “Chilaquiles” is derived from the ancient Aztec Nahuatl language which can only mean that this dish has been hitting the spot for Mexicans for a very long time.
Our freshly made “Nixtamal masa” (corn dough) is placed in a wooden press to give it a flat thin tortilla shape into which is added a mix of cheeses folded over and sealed then deep fried to golden perfection our final step is to split it open & fill it with fresh shredded lettuce, “Mexican queso fresco” (Fresh cheese) and Mexican fresh cream. Add: Asada (Grilled meat), artisanal in house-made chorizo (sausage), Carnitas (Fried pork meat), Carne enchilada (Spicy meat)
Our fresh :Nixtamal masa” (corn dough) is shaped into a fat tortilla that which is then placed on the flat grill while the tortilla is still piping hot the sides of it are pinched creating a natural shallow receptacle that will hold a thin bed of beans topped with your choice of “Cochinita”, “Asada”, “Artisanal Chorizo”, “Carnitas” or “Campechano” and finished off with shredded lettuce, Mexican fresh cream, and Mexican “Queso Fresco”.
“Tacos Gobernador” (3)
Our nixtamal tortillas are given a cheese crust that is then heaped with fresh shrimps that have been lightly sauteed in “Pico de Gallo” and finished off with “Crema Fresca”, fresh lime juice, and “Cilantro” (Colander).
1 TACO: “Carnitas”, “Chorizo”, “Cochinita”, “Asada”, “Carne enchilada”, “Campechano”, “Suadero”
TACO ORDER (4): “Carnitas”, “Chorizo”, “Cochinita”, “Asada”, “Carne Enchilada”, “Campechano”, “Suadero”
cheese makes everything better melted especially chorizo, carnitas, “Asada”, “Suadero” or “Campechano” tacos!
“Burritos and Tortas”
“SHRIMP BURRITO”: seasoned shrimp, avocado, queso fresco, and fresh Mexican cream
“ASADA BURRITO”: a giant flour tortilla is given a cheese crackling topped with a generous portion of “Asada”, mozzarella, beans, pico de gallo, queso fresco and fresh Mexican cream.
“MICHOACANO BURRITO”: our slow cooked carnitas Michoacanas, melted cheese, onions, jalapeños, cilantro.
“GRILLED MEXICAN TORTAS”: carnitas, chorizo, cochinita, asada, carne enchilada, campechana
A cross between flan and creme brulee, this is a rich dessert originating in Jalisco, Mexico.
“Cochinito de piloncillo”
A traditional Mexican soft cookie made with “piloncillo” an unrefined sweetener from sugar cane.
(Eggs any style served with beans, tortillas, cafe de olla, coffee or tea and seasonal fruit)
A grilled bun with a crispy cheese layer on which is heaped chilaquiles drizzled with fresh Mexican cream and fresh Mexican cheese “Chilaquiles”
Green or red salsa is poured over corn tortilla chips, shredded chicken is added then garnished with fresh Mexican cream & fresh crumbled cheese.
“MORNING TORTA”: melted mozzarella cheese, refried beans, scrambled egg, tomato, onion, lettuce. You can also add chorizo or ribeye or ham.
“MORNING BURRITO”: omelet filled with melted cheese, tomato, onion, jalapeño, avocado, cheese and cream accompanied by refried beans. Treat yourself and add “Chorizo” or ham or carnitas…. yummy.
“MOLLETES” (2): an open-faced sandwich consisting of toasted bread smothered in warm refried beans and melted mozzarella topped with pico de gallo, fresh Mexican cheese and cream. Top with: chorizo, eggs, shredded chicken, ribeye.
Just Eggs : scrambled with chorizo, a la Mexicana, scrambled with ham,
Daily made “Aguas Frescas”
A partially fermented drink from pineapples sweetened with piloncillo & cinnamon served cold
“Cafe de Olla”
freshly ground coffee, cinnamon, piloncillo, cloves & all spices are simmered in a traditional clay pot.
A thick hot drink elaborated from ground maize, chocolate, cinnamon and sugar
“Atole of the day”