Comedor

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

Modern Mexican

Call Directions Website

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
Report an issue with this listing

Dinner

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

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 $8.95 across 286 menus
Carne asadatypically $13.50 across 251 menus
Baja fish tacostypically $10.43 across 202 menus
Flautas & taquitostypically $11.49 across 188 menus
Tostadastypically $9.50 across 175 menus
Ceviche & aguachiletypically $16 across 170 menus
Tamalestypically $7.99 across 123 menus
Milanesatypically $15 across 48 menus

Comedor on our other sites

menuzrrestaurant menus of every cuisine

Comedor

Menu

Dinner

Postre

How these dishes compare

Comedor on our other sites

More restaurants nearby