Culinary & Wine


When: Mon., Dec. 7, 6:30 p.m. and Tue., Dec. 8, 6:30 p.m. 2015

Jewish-Mexican cuisine isn’t a genre with which most diners — even kosher-keeping ones — have a lot of familiarity. In that respect, Matt Gandin, the chef at Comal (2020 Shattuck Ave., Berkeley), is something of a trailblazer, hosting Mexican-inspired Passover dinners at Comal for each of the past three years. This holiday season, just in time for the start of Hanukkah, Comal is presenting Gandin’s latest cultural and culinary mashup: “Oaxanukkah.” The $70 (service-inclusive) prix-fixe dinner will feature such fusion dishes as tequila-cured salmon, potato-jalapeno latkes, braised beef brisket with ancho chile adobo, and buñuelos — a sweet fried-dough treat popular among both Mexicans and Sephardic Jews. The dinners will take place in Comal’s private dining room. Seating is limited, so make your reservation via — Luke Tsai

Price: $70 (service included)

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