Komal Molino

Komal Molino is built around a single, fundamental idea – to operate as a true craft molino, the first of its kind in Los Angeles. You’ll find the stall inside the Mercado La Paloma food hall, just to the right of the main entrance, distinguished by a facade of bright yellow tiles. The entire operation is centered on heirloom corn sourced directly from Indigenous farming communities in Oaxaca and the state of Mexico. Specific varieties like White Chalqueño Cremoso and Blue Bolita are nixtamalized and ground on-site, a process that forms the foundation for everything on the menu. This fresh masa is the base for a focused list of pre-Hispanic antojitos. The offerings showcase the versatility of the corn, from quesadillas filled with squash blossoms and Oaxacan cheese to oval-shaped tlacoyos made with a blend of blue and yellow masa and filled with ayocote beans. You’ll also find dishes like molotes de plátano – fried plantain balls stuffed with quesillo – and the Taco Sonia, which combines seared beef shoulder with pork longaniza. Beyond the prepared food, you can buy the fresh tortillas, tostadas, and masa by the pound to take home. Service is straightforward and happens at the counter, and the seating is the communal, shared tables of the bustling market. It’s a good idea to check their Instagram account for any weekend specials before you go. The dedicated parking lot is small and can be difficult to navigate when the market is busy.