4 Must-Try Dishes at KomaliBy Farah Fleurima | August 8, 2014 By Farah Fleurima | August 8, 2014
Pork Belly Tacos
The aroma from this plate (pictured at top) was the first indication we were nearing nirvana. The first bite yielded a lovely crunch, with no overwhelming fattiness. Chef Julio Peraza told us he presses each slab of belly to force out as much grease as possible, which produces the crisp, bacon-like feel — a little chewy, a little crunchy. Pickled red onions, green onion, chile de arbol salsa and cilantro tortillas complete the dish.
Chicken Tinga Sopes
The crisp masa base is stacked with sumptuously tender chicken that’s slow-braised with chipotle peppers. Queso fresco and dots of avocado puree and crema add a note of creamy coolness to the mildly spicy meat. Some eat the dish with a fork and knife, but we dove in hands-first.
This chilled dish tosses fresh scallops, prawns and redfish chunks with tomato, onions and cilantro, alongside buttery slivers of avocado. We like scooping up the citrusy mix with Komali’s hand-pressed tortilla chips.
Mexican-Style Garlic Shrimp
The plump shrimp arrive in a pool of garlic-chipotle gravy meant for sopping up with cilantro-confit garlic rice. An arugula side salad with pickled red onions adds a mildly bitter edge to the spicy stew. This dish showcases Peraza’s presentation pizzazz.