by Steven Doyle
Raised in San Miguel De Allende Hugo Galvan made his way to Cabo San Lucas and Puerto Vallarta to achieve experience as a chef before moving to the United States to open his own restaurant, Cafe San Miguel in Dallas. After a successful run this hot chef was in fast demand and opened his second restaurant after a tour through Spain and France where he honed his skills further. Upon returning to the States he opened Hacienda San Miguel in Fort Worth.
In 2015 Galvan was contacted by Chef Stephan Pyles to assist with the opening of Flora St. Cafe. After working under Chef Pyles for a year, Hugo went on to develop menus for iconic Dallas restaurants including El Bolero and Urban Taco, while also consulting for other local spots. Shortly after, Hugo joined with a good friend to open James Beard nominated Revolver Taco Lounge.
This brings us to date where chef Galvan is performing his magic at Komali, previously owned by Abraham Salum. as executive chef his dishes are on point, powerful and simply delicious.
Our most recent visit we found a slew of plates that we adored, but none more than Galvan’s Chile en Nogada. Think relleno, not fried but roasted, which is a poblano pepper stuffed with beef tenderloin, dried fruits, and pecans, topped with nogada sauce, cilantro, queso-fresco, pomegranate seeds; served with red rice. This dish is generally found on very few menus in the Dallas area, and typically reserved for Christmas due to its festive nature. It is a bold move to have on a menu year round and we are the benefactors. A must try.
Other wonderful dishes that you must sample include the pork belly taco served with fresh mole tortillas. Soft and supple made in house corn tortillas infused with a rich mole sauce and topped with pressed and tender pork belly for the perfect bite.
Another taco must at Komali are the Birria de Cordero, or lamb tacos. Glory!
The duck confit flautas stand strong solo as well.
Komali serves breakfast starting at 7am and begins dinner service at 5pm. Happy hour (oh those cocktails are required) is from 3-7pm Monday through Friday, and 2-6pm on weekends.