The comal is the most important piece of equipment in this kitchen

I had a comal for two years before I understood it. I was using it like a flat pan — for cooking things on. Then I spent a week in Mexico watching how it was actually used and came back with a completely different understanding. A comal is a heat surface, not a cooking vessel. Its job is to transfer heat evenly across a flat surface. Tortillas go on it briefly to char and warm. Fresh chiles are charred directly on it for salsas. Tomatillos blister on it. Garlic chars in their skins on it. Dried chiles are toasted briefly on it before soaking. The comal is not where the cooking happens — it is where everything picks up heat and char. The actual cooking happens before and after. Once I understood this, everything I made with a comal improved.