Chef and Owner Abraham Salum offers a fresh new look into the cuisine of his native Mexico with Komali. The restaurant takes its name from the native Aztec word for an open fire griddle used by the people of Mexico to prepare tortillas and toast cacao beans for coffee.

Chef Salum’s vision for Komali is to distinguish authentic Mexican flavors and preparations from popular Tex-Mex cuisine, and to expand appreciation for the gastronomical culture defined as “Intangible Heritage of Humanity “ by UNESCO. Chili sauces are replaced with delicate tomatillo sauces and unique moles; handmade tortillas, homemade queso fresco, herbs and spices are combined with dried chiles to compliment different types of meats and fresh seafood.