A Tale of Two Comals Part Deux - El Comal Chula Vista

The day after our visit to El Comal on Imperial avenue, we found ourselves in Chula Vista. Since the Missus really enjoyed the food, on our visit to the Imperial Ave location we decided to try a few more items here.

The exterior of El Comal on Broadway looked alot more like a representation of a typical San Diego Tex-Mex style Restaurant, but happily for us, the menus of both locations are the same.

The interior of the restaurant is very large, and there is a cavernous bar and dance floor in the rear of the restaurant. We were seated immediately and given our menus, after few minutes we placed our orders, and the parade of food began.

We started with Huarache Azteca, with Carne Asada and Nopal($6.00):

This version had thin very flavorful Carne Asada and perfectly prepared Nopal.

Unlike our previous Huarache, this one was perfectly grilled. Slightly charred and crisp on the edges, and slightly chewy in the center. The nopal was also well seasoned, and needed no lime or any other flavor enhancers.

I ordered the Torta de Adobada, and as in our visit to the Imperial avenue location the Adobada was beef($5.00):

In my previous experience with the Adobada at El Comal, the beef was well seasoned slightly spicy and cut into thin slices. The meat was quite dark, as if well marinated, and well caramelized. This version was a more standard version of Adobada, not as well marinated, the marinade was came right off of the meat and had a slightly grainy texture. Also, the bolillo was slathered with mayo, which I thought ruined the whole sandwich.

The Missus ordered the Caldo Tlalpeno($7.50), a spicy chicken soup:

Basically a chicken soup, with shredded vegetables, garbanzo beans, one delici-yoso whole chipotle pepper, and almost a half chicken. The garnishes provided were the usual cilantro, onion, and lime, and also a slice of avocado. The rice for the soup was provided on the side, and when the Missus tasted the rice, she insisted I have a sample. And darn if it didn't taste like Filipino Garlic rice! There was a good amount of garlic in the rice.

The soup had an interesting flavor, slightly spicy, but quite sour(without any added lime). I thought it tasted pretty close to Tom Yum, without the fishiness. Very odd.

The chicken had alot of flavor, it was obviously a stewing hen.

We finished off with Tres Leche Cake($2.50):

So sweet it hurt my teeth.

And we did order the Albondigas($7.50) to go, and it did not resemble the version we had earlier in the least bit:

No green beans or chayote in the soup. The broth was thinner yet more oily, and the meatballs were dry and tough.

Two restaurants, same name, same menu, but the difference is the two very different kitchens.

El Comal
534 Broadway
Chula Vista, CA 91910

Comments

[Passionate Eater]

This is totally unrelated Kirk, but I tried your wok seasoning tips, and they worked! I didn't have metal scouring pad, so I just used the plastic scrubbie that is glued to my kitchen sponge... BUT, the important thing is, is that my wok does have the same golden glaze around it (after the oven). Thank you again Mmm-Yoso!! guru!

[Scott]

I guess I'm hardcore enough to check at least every other day. I WAS surprised to find a new post - your supposed to be having fun!!!!!!!!!!

[Rachel]

Hi kirk!!! Hope that you are having a good time :D Have a safe trip and thanks for letting us get glimpses of food outside of your usual radius.

[Kirk]

Hi PE - It's really the Wok Shop's technique - and they obviously know what they're talking about.

Hi Scott - This is fun! LOL!

Hi Rachel - Thanks.