Four years ago, Comal’s executive chef Matt Gandin coined the name Oaxanukkah as a mash-up of two words: Oaxaca (Comal’s biggest culinary inspiration) and Hanukkah. As the name would suggest, the annual Oaxanukkah Dinners at Comal bring two disparate culinary styles — traditional Hanukkah dishes and Gandin’s signature Mexican style — together for a celebratory, family-style meal.
The 4th annual installment of these multi-course family-style dinners will take place in Abajo, Comal’s intimate private dining room, on Monday, December 3rd and Tuesday, December 4th. While a menorah will be lit, this is first and foremost a fun cultural celebration.
The dinners will start promptly at 6:30 pm. Seating is limited to 22 diners per night, and based on previous years, tickets are expected to sell fast. Tickets are $75 per person (service charge included but beverages and tax excluded) and can be purchased through one of the following links:
Oaxanukkah Dinner Menu
Tequila-cured Salmon avocado, endive, radish, cilantro oil
Potato-Jalapeño Latkes crema, spiced apple salsa
Braised Beef Brisket ancho chile adobo, carrots, raisins
Rapini w/chile arbol and garlic
Midnight Black Beans de Olla
Bunuelos Flavor King pluot-ginger marmelada