Food & drink
fromEater LA
6 days agoCorn Is Infused With Memory at Mercado La Paloma's Komal
Komal features nixtamalized corn dishes rooted in Indigenous Mexican cuisine and Juárez's Oaxacan and Mexico City culinary memories.
Known as pan de elote or pastel de elote, this sweet Mexican cornbread-some might even say corn cake-is a staple on the dessert menu at Komal in LA, one of our Best New Restaurants of 2025. Chef Fátima Juárez has built a menu around heirloom corn nixtamalized and ground in-house. Her pan de elote recipe combines white heirloom corn and house-made rice flour, paying homage to her Jacona, Michoacán-born grandmother and the long, storied tradition of pan dulce in Mexico.