Comedor

Name: Comedor
Address: 501 Colorado St, Austin, TX, 78701, US
Telephone: 512-499-0977

Modern Mexican

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Sunday–Thursday 5:00pm–10:00pm; Friday–Saturday 5:00pm–11:00pm

501 Colorado St, Austin, TX 78701
512-499-0977
Last verified: August 2026
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Dinner

Pan de Palomitas
Popcorn & heirloom masa cornbread, whipped popcorn butter, cascabel
$9
Clearwater Oysters
Peach & tomatillo mignonette
$16
Ensalada de Tomate
Sungold tomato, charred avocado, chapulines, chile morita, tomato crunch
$17
Kanpachi Crudo
Canary melon, serrano, mint
$26
Spicy Tuna Crudo
Yellowfin tuna, coconut-culichi salsa, fried shallots, habanero
$24
Scallop Totopo
Sweet corn, peach-macha XO, okra
$26
Comedor Farm Tostada
- Vegetarian
Roasted eggplant, green zebra & yellow tomato, mustards, Szechuan-mixe chili oil
$9
Suncheese Tostada
- Vegetarian
Salsa macha, charred heirloom squash, chile Anaheim salpicon
$14
Aguachile
Kanpachi, chile costeño rojo & citrus broth, apple, cucumber, charred allium
$26
Crab Luis Totopos
Gulf crab, grapefruit, avocado purée, pickled tomatillo, heirloom masa totopos
$24
Bone Marrow Tacos
- Signature
Quelites, smoked butter and pecan gremolata
$38
Flautas Divorciadas
Gulf shrimp, coconut salsa verde, salsa zarandeada, citrus slaw
$44
Tacos de Res
Dean & Peeler ribeye confit, guacamole, habanero salsa and watermelon morita salsa
$39
Tacos de Pescado
Blistered cabbage, toreado aioli and salsa verde
$32
Quesadilla
- Vegetarian
HiFi Mycology oyster mushroom, cebollas, aged quesillo, smoked Fresno salsa
$19
Enfrijolada
Rancho Gordo Vaquero salsa, butternut squash, bok choy
$26
Dean & Peeler NY Strip
10oz NY strip, chilhuacle negro butter
$78
Dean & Peeler Bone-In Ribeye
- Signature
32oz bone-in ribeye, mole negro, escabeche
$185
Pollo Asado Negro
Mary's half chicken, salsa tatemada, herbs, heirloom masa tortillas
$54
Berkshire Pork Chop Milanesa
Mole manchamanteles, Anaheim chilies
$36
Okra
Chipotle salsa, peanuts, sun gold tomato
$14
Grilled Beets
Mole rosa, hazelnut salsa seca
$14
Grilled Carrots
Requeson, nixtamal crumble, chipotle glaze, mint, cilantro
$15
Papas Fritas Potosinas
Charred onion aioli, chives, cilantro
$13
Ensalada de Caesar
Romaine, epazote, masa crouton, manchego
$14

Menu items and prices are approximate and may have changed — call the restaurant to confirm.

Dishes to know on this menu

Tostadas: Corn tortillas cooked or fried until crisp and used as a flat base for toppings. Beans, shredded meat, tinga, ceviche, seafood, lettuce, crema, cheese and salsa are all common possibilities. Unlike a folded taco, a tostada stays open-faced. Eat it with your hands and accept the crumbs. On this menu as: Comedor Farm Tostada · Suncheese Tostada.
Carne asada: Grilled beef, chopped or sliced for tacos, burritos and plates. Skirt, flank and other relatively thin cuts are common, with seasoning ranging from little more than salt to marinades containing citrus, garlic or other ingredients. Carne asada is particularly associated with northern Mexico and is also the name for the social tradition of gathering around a grill for a carne asada cookout. On this menu as: Pollo Asado Negro.
Baja fish tacos: The classic Ensenada-style fish taco pairs battered and fried fish with a corn tortilla, shredded cabbage, creamy sauce, salsa and lime. The style is strongly associated with Baja California and has had an enormous influence on Southern California taco culture. Menus may also offer grilled fish or similarly prepared shrimp tacos. On this menu as: Tacos de Pescado.
Tamales: Masa wrapped around or alongside a filling, enclosed in a corn husk, banana leaf or other wrapper and steamed. Fillings vary enormously by region and can include pork or chicken in chile sauce, cheese and rajas, beans, vegetables, fruit and sweet preparations. The singular Spanish form is tamal, although "tamale" is common in English. Tamales are sold individually and by the dozen and are particularly prominent during holidays and celebrations. On this menu as: Tamal de Chocolate.
Flautas & taquitos: Filled tortillas rolled tightly and fried until crisp, usually served with some combination of salsa, crema, cheese, lettuce or cabbage. The names flauta, taquito and taco dorado overlap considerably. In some restaurants, flautas are longer; some regions or restaurants distinguish them by tortilla type. Others use the terms almost interchangeably. The menu in front of you gets the final say. On this menu as: Flautas Divorciadas.
Quesadillas: A tortilla folded around a filling and cooked on a griddle or comal. Cheese is standard in many regions, but Mexico City famously complicates the definition: there, a quesadilla may need cheese specifically requested. Fillings can include squash blossom, huitlacoche, mushrooms, meat and many other ingredients. Flour-tortilla quesadillas are particularly common in northern Mexico and the United States. A mulita, associated with northern Baja and Southern California taquerías, sandwiches meat and melted cheese between tortillas. On this menu as: Quesadilla.

How these dishes compare

Quesadillastypically $9 across 346 menus
Carne asadatypically $13.99 across 280 menus
Baja fish tacostypically $13 across 263 menus
Ceviche & aguachiletypically $16 across 224 menus
Flautas & taquitostypically $11.37 across 198 menus
Tostadastypically $9.99 across 197 menus
Tamalestypically $8 across 139 menus
Milanesatypically $15.95 across 55 menus

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How these dishes compare

Comedor on our other sites

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