El Comal in Chula Vista's Third Avenue Village builds its Mexican menu around slow-cooked barbacoa, house-prepared mole, and weekend menudo ladled from an overnight stock. The parrilada platter layers bone-in short ribs, whole nopal paddles, and grilled spring onions over a sizzling comal, a whole-cut grilling approach rooted in the same regional meat tradition that drives La Carnicería Meat Market's butcher counter across Chula Vista. Morning service turns to huevos albañil—two eggs over fried masa rounds with refried beans, Monterey Jack, green salsa, sour cream, and cotija—plus machaca con huevos and a café de olla brewed with piloncillo and canela. The full bar pours micheladas, house margaritas, and draft Mexican lagers, a cocktail-and-beer program that contrasts with the hop-forward IPA rotation at 3 Punk Ales Brewing Co. on Chula Vista's east side. A San Diego County environmental health inspection score of 97 out of 100 backs the kitchen's multi-step chile relleno preparation: roasted poblano, egg-batter dip, deep fry, then finished with crema and fresh pomegranate seeds.