Comal 864

Name: Comal 864
Address: 219 W Antrim Dr, Suite C, Greenville, SC, 29607, US
Telephone: (864) 236-7586
Price range: $$

Mexican$$

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Mon-Fri 8am-9pm; Sat 9am-9pm; Sun closed

219 W Antrim Dr, Suite C, Greenville, SC 29607
(864) 236-7586
Last verified: November 2026
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Birria: A richly seasoned meat stew associated with Jalisco, where the name began as the local word for barbacoa. Traditionally made with goat, it is now frequently made with beef. The meat is marinated in an adobo of vinegar, dried chiles, garlic and spices and cooked in its own broth (consomé), then served in a bowl or used as a taco filling. Quesabirria, a birria-and-cheese taco developed in Tijuana, spread across North America in the 2010s and usually comes with a cup of consomé. On this menu as: Birria Quesitacos (3) · Birria Ramen · Birria Grilled Cheese.
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 · Mulita.
Burritos: A flour tortilla wrapped around a filling. Northern Mexican burritos are often relatively slender and focused on one or two fillings such as beans, machaca or a guisado. In the United States, the form developed in several directions. San Francisco's Mission burrito is large and typically includes rice, beans and numerous fillings. San Diego's California burrito famously adds french fries. A wet burrito is covered in sauce and eaten with a knife and fork. On this menu as: Burrito · Breakfast Burrito.
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: Carne Asada Fries.
Barbacoa: Mexico's earth-oven cooking: meat (whole sheep, goat, beef heads or other cuts) slow-cooked in a pit and covered with maguey leaves until very tender. Today the name is used loosely and may also mean meat steamed until tender. Usually served with onion and cilantro. On this menu as: Barbacoa Tacos.
Enchiladas: Tortillas filled, rolled or folded and served with chile sauce or another sauce. Corn tortillas are traditional, but preparation varies widely by region. Rojas use a red sauce, while verdes use a green sauce. Enmoladas replace the chile sauce with mole, and enfrijoladas use a bean sauce. Enchiladas suizas are typically topped with a creamy green sauce and melted cheese. Tex-Mex enchiladas developed their own traditions, including versions topped with cheese, chile con carne or chile gravy. On this menu as: Cheese Enchiladas.

How these dishes compare

Quesadillastypically $9 across 358 menus
Burritostypically $11.50 across 349 menus
Carne asadatypically $14 across 293 menus
Enchiladastypically $13 across 289 menus
Birriatypically $14.50 across 175 menus
Tortatypically $12.50 across 133 menus
Chilaquilestypically $13.25 across 110 menus
Barbacoatypically $7.38 across 88 menus

Comal 864 on our other sites

TacoMenusMexican menus, with a glossary of Mexican dishes

Comal 864

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Breakfast

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How these dishes compare

Comal 864 on our other sites

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