EditorialKarla Tatiana Vasquez with her clay comal, which she uses to prepare dishes like Salvadoran tortillas, at her home in Los Angeles, Jan. 17, 2023. (Elizabeth Lippman/The New York Times)
EditorialRopes of tripa, beef intestines, are pulled from a comal choricero, a pan with a raised island in the center where tortillas can be warmed, at Taqueria Ram?rez, which opened last summer with a short menu of tacos inspired by Mexico City, in Brooklyn?s Greenpoint neighborhood, Jan 20, 2022. (Adam Friedlander/The New York Times)