Eggs on the Comal, Oaxaca

"At Tacos Chayito in Oaxaca’s Jalatlaco neighborhood, we had huevos al comal: eggs cooked on a wood-fired griddle, wrapped in giant leaves of hoja santa, a beloved herb in Mexico’s Valle Central. The comal is treated with cal, or limestone, to make it naturally nonstick. Even egg whites that escape from the hoja santa packets don’t stick at all. Served wrapped in a warm tortilla, which was being made just feet away, with a few spoonfuls of fresh salsa verde, it was the perfect lunch.”

That’s our assistant education director April Dodd, writing from our 2024 culinary trip to Oaxaca, in partnership with Culinary Backstreets.