Three generations, one comal

Casa Mirasol started as a weekend kitchen for the family and never really stopped being one. Rosa still grinds the masa in the morning and still argues with her brother about how much chile belongs in the mole. The room is loud, the tables are long, and nobody minds if the kids are up and moving between plates. Come with people, order too much, and take the rest home.

• Masa ground in the kitchen
• Salsas made by hand
• Long tables for big families
• Takeout packed hot at the counter