by Joy Jangles
Back when I lived in Tucson, I fell in love with the authentic Mexican cuisine over there – house made tangy and spicy tomatillo salsas, tortillas made from scratch, and the day-long simmered sauces. You can literally taste the love in native Mexican dishes, what better way to feel at home than eating food that’s made from the heart?
I desperately craved something soul-satisfying, something full of flavor and bursting with colors, something that made me feel connected to every bite – tasting the hours of love and attention that went into creating it.
In comes Komali where Chef and Owner Abraham Salum shares his deeply rooted passion in the cuisine of his native Mexico. The restaurant’s name is taken from the native Aztec word for an open fire griddle used by the people of Mexico to prepare tortillas and toast cacao beans for coffee. Salum encompasses the true spirit and soul of his culture and food through phenomenal dishes that show you truly what Mexican food is all about.
Forget the goopey yellow quesos and the usual chili sauces you find in Tex-Mex, at Komali everything is fresh, homemade and most importantly authentic. Abrahma Salum was born in Mexico City where he lived for 31 years before making it to the states to attend culinary school. After several years of working with the top chefs from all around the world – Chef Salum has finally fulfilled his dream to showcase the different regional flavors of Mexico at his new restaurant, Komali. A popular favorite, the Pollo en mole negro de Oaxaca is a bone in chicken breast topped with black mole from Oaxaca and red rice.
Today Chef Salum is sharing with us his Filete Tampiquena, which is a grilled thin-cut steak, fried eggs on homemade tostadas, salsa ranchera and chipotle potatoes. It’d be the perfect comfort food brunch, who doesn’t love steak and eggs with an authentic Mexican twist? Komali serves brunch on Saturdays and Sundays from 10:30 am and 3:00 pm.
Don’t forget to check out their drink specials with $12 carafes of Mimosas and $6 Bloody Marys. I highly recommend EVERYONE to try the Bloody Mary – made from a great in-house mix; the secret ingredient to this drink is the smoky chipotle puree with a zesty linger from the spicy salt rim. Steak & Eggs + Bloody Mary = perfect combo for the best hangover brunch (or any brunch for that matter). Happy Sunday and we hope you enjoy Chef Salum’s recipe for Filete Tampiquena.
Grilled thin-cut beef tenderloin, fried eggs on a tostada, salsa ranchera and chipotle potatoes
- 7.5 ounce of Hanger Steak, olive oil and S&P marinade
- 2 Corn tostadas (tortillas fried)
- 2 eggs over medium
- Salsa Ranchera (Roasted Tomatoes, Jalepeno, onion, garlic, cilantro)
- Black Beans (Soaked black beans, lard, onion, garlic)
Over a hot grill or pan, sear the steak until medium well, about 6 minutes on each side. Place toastadas down on a plate and place the 2 fried eggs on top. Finish with generous scoop of Salsa Ranchera and serve with a side of Black Beans.Komali Resaurant 4152 Cole Avenue
Dallas, TX (214) 252-0200 Joy Jangles loves a good brunch and she also has a great eye for photography. Visit Joylicious to see more of her work.