Comal

A flat, round griddle, traditionally clay but now most commonly metal, used to cook tortillas, toast spices, and char vegetables directly over an open flame or stovetop burner.

Material & Construction

Traditionally unglazed clay; modern versions are commonly cast iron or steel, valued for even heat and durability.

Traditional Uses

Cooking tortillas, toasting dried chilies and whole spices, and charring tomatoes, onions, and garlic (a technique foundational to many Mexican salsas).

Modern Availability / Equivalents

Extremely widely available through Mexican and broader Latin American kitchenware suppliers; a flat griddle or heavy skillet serves an equivalent function.

Care & Maintenance

Season bare metal or clay versions; clay comals require gradual heating and cooling to avoid cracking.

The charring technique performed on this griddle is foundational to many Mexican and Central American salsas.