"At Komal Molino, Fátima Juárez cooks dishes inspired by her upbringing in Mexico City using house-made masa. Komal opened on September 25 in Mercado La Paloma, next to Gilberto Cetina’s celebrated Holbox in Historic South Central. Juárez and her partner Conrado Rivera introduced Komal’s menu of pre-Hispanic dishes made with Indigenous corn sourced directly from farmers in Mexico that’s then nixtamalized on-site. The two turned a side gig of preparing masa for Cetina into its own restaurant with a daytime menu showcasing antijitos, tacos made with blue corn, quesadillas with flor de calabaza, and squash bread topped with sour cream for dessert." - Eater Staff