"I love my culture, and the base for Mexican culture is corn," said Komal founder Fátima Júarez. She oversees one of the region's only craft molinos, nixtamalizing and grinding heritage-breed corn sourced from small farmers across Mexico. Júarez’s dedication to her heritage is evident as she blends culinary tradition and modern techniques to create authentic Mexican tortillas. Her approach highlights the significance of corn in Mexican culture, reflecting a deep appreciation for the ingredients that shape her culinary identity.
Júarez grew up cooking with her mother and grandmother at their family's restaurant, blending rich cultural influences from Oaxaca and Mexico City. Every batch of masa used at Komal is a tribute to her childhood memories, where she delighted in crafting food from scratch. This personal history is infused into the food served at Komal, further deepening the connection between her heritage and the authentic dining experience she aims to provide in Los Angeles.
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