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A comal is a griddle or grill typically used in Mexican cooking to cook tortillas, toast spices, sear meat, and generally prepare food. Similar cookware is called a budare in South America.
The history of such cooking methods dates back to the pre-Columbian era, when nixtamal maize tortillas were cooked on a comal over an open fire. Comales were also used to toast coffee and cacao beans. The word comal comes from the Aztec nahuatl word comalli. More recently the comal has found its way into the modern kitchen.
Comals for home use are generally made from heavy cast iron, and sized to fit over either one burner on the stovetop (round) or two burners front to back (elongated oval). They resemble griddle pans, and are often used and named interchangeably with these. In many Indigenous/Hispanic cultures, the comal is handed down from grandmother to mother to daughter, the idea being that a comal tempered over many years of usage will heat faster, and cook cleaner.
Some comals are made of "barro" (pottery). These are still made and used by the indigenous peoples of Mexico and Central America.
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