When it comes to food, we’re creatures of habanero.
And new Mexican kitchen Komali is serving a serious dose of our favorite chili pepper, among other not-so-standard Tex-Mex ingredients like goat cheese, pineapple, and jicama. There, chef Abraham Salum (yes, that’s his namesake restaurant next door) is spicing things up with dishes more like his native Mexico City than Mi Cocina.
That means queso made from Oaxaca cheese with a choice of chorizo, poblano rajas, or sauteed mushrooms (pick the pig), and a juicy beef tenderloin topped with a chunk of tortilla-crusted goat cheese and served with grilled veggies and potatoes.
Desserts don’t disappoint — especially seasonal sorbets and crepes filled with bananas and locally bottled cajeta. Komali also has a full bar serving Tito’s to Tanqueray, though we went for the habanero margarita with a chili salt rim.
It’s habit forming.
Komali, 4152 Cole Avenue, suite 106 (214-252-0200 or komalirestaurant.com).
Photo: Manny Rodriguez