Bone-marrow tacos
MICHELIN highlights these tacos, with greens, smoked butter and pecan gremolata.
DOWNTOWN · MEXICAN
What to order at
Comedor.
Modern Mexican dinner downtown, built around heirloom masa and wood-fired cooking. A tostada or crudo before tacos leaves room for a vegetable plate and dessert.
À la carte
YOUR ORDER, SORTED
The dishes worth considering.
S: Start here. A: Strong picks. B: Consider if it suits your taste. Save the dishes you want in your order.
SStart here
$38
Comedor farm tostada
Roasted eggplant, tomatoes, mustards and chile oil make this a smaller vegetable-centered opening.
AStrong picks
Flautas divorciadas
Gulf shrimp, coconut salsa verde and zarandeado salsa give the flautas two sauce directions.
Kanpachi crudo
Canary melon, serrano and mint for a cooler seafood opening before the richer tacos.
BConsider if
Mushroom quesadilla
Oyster mushrooms, aged quesillo and smoked-Fresno salsa make the quesadilla a cheese-and-mushroom plate.
Okra
MICHELIN singles out the vegetables; chipotle salsa, peanuts and tomatoes accompany the okra.
Grilled beets
Mole rosa and hazelnut salsa seca frame another vegetable plate praised by MICHELIN.
Tamal de chocolate
MICHELIN recommends this chocolate finish, served with caramelized-milk ice cream and amaranth.
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