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Contractor Jaime Valle’s latest construction project is his most personal yet – it’s his debut restaurant, and it showcases flavors from his heritage.
El Comal, named after a type of flat and round griddle dating back to the 6th century B.C., offers all-day dining featuring cuisine from Oaxaca and Yucatán. Valle and co-owner David Sotelo rebuilt a former downtown Los Altos retail store into a 36-seat restaurant that pays homage to their ancestry. Copper comals adorn the walls and bright splashes of teal, a color derived from overheating the copper comals, accent the room. The outdoor dining space is large, adding another 36 seats.
Chile relleno, a poblano pepper stuffed with ground beef and cheese, served with rice and salad ($26) at El Comal in downtown Los Altos. Courtesy El Comal. 
Salmon salad with strawberries, nuts, red cabbage, spring mix, salmon, carrots, cucumber, fig and pomegranate ($22) at El Comal in downtown Los Altos. 
Chile en nogada, or poblano peppers stuffed with ground beef, covered in a creamy walnut sauce and topped with pomegranate, served with rice and salad ($28) at El Comal in downtown Los Altos. Courtesy El Comal.
The restaurant soft opened Jan. 17 and plans to hold its grand opening Feb. 22. El Comal’s menu is developed by David Sotelo’s mother, Monica Sotelo, who previously owned a restaurant in Mexico. The menu, which took four months to perfect, is more authentic and healthy than other nearby Mexican restaurants, according to Valle.
“(It’s) something you can eat without getting into a food coma,” Valle said.
Comals, griddles that date back to the 6th century B.C., hang on the wall at El Comal in downtown Los Altos. Photo by Adrienne Mitchel. 
Overheated copper pipes decorate the wall at El Comal in downtown Los Altos. Photo by Adrienne Mitchel. 
A decorated wall at El Comal in downtown Los Altos. Photo by Adrienne Mitchel.
For breakfast ($12-$30), find traditional dishes like huevos rancheros and chilaquiles, as well as more modern options like Mexican avocado toast with corn, red onions, cilantro and queso fresco. The lunch and dinner menu features a vegetarian section and includes a variety of tacos ($6-$9), salads ($14-$22) and plates ($22-$34), including cochinita pibil (Yucatán-style pulled pork marinated in achiote paste and orange juice) and mole (a sauce made of sundried peppers, spices, nuts, seed, herbs and cocoa beans served over chicken breast).
El Comal’s mole is less spicy than Michoacán mole and less sweet than Oaxacan mole.
“It’s that mixture of sweet with spicy at the same time that doesn’t get you super hot, where you can’t control it, but it gives it a good flavor,” Valle said.
For drinks, find Mexican Coca-Cola, agua fresca, horchata and café de la olla (a traditional spiced coffee). El Comal will soon introduce wine, imported Mexican beer and low-proof cocktails.
Valle decided to open El Comal in Los Altos because of his familiarity with the area. Owner of The Valley Construction, Valle has worked construction projects in Los Altos for 25 years and wasn’t satisfied with the authenticity of the nearby Mexican restaurants. But the journey of creating El Comal wasn’t as smooth as he expected.
Valle’s original business partner for his restaurant stole Valle’s money after Valle committed to a five-year lease in Los Altos. Attempting to track down the former business partner, Valle met Daso Plumbing owner David Sotelo, who also had been conned by the same man. The pair decided to join forces and open El Comal together.
Valle said it’s been wonderful reconnecting with former construction clients who dine at his restaurant without knowing he’s the owner and that he’s excited to share a part of his culture with the community.
El Comal, 266 Main St., Los Altos; 650-209-5064. Open Monday to Thursday from 10 a.m. to 8 p.m., Friday from 10 a.m. to 9 p.m., Saturday from 8 a.m. to 9 p.m. and Sunday from 8 a.m. to 8 p.m.
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