Visit
PLACEHOLDER — replace with the most appetising shot you have: a full table in the sun, or the counter mid-service.

Maverick Square · East Boston, MA · Est. 2019

Everything starts with the corn.

A corner taquería on 142 Maverick Street. Whole corn cooked with lime overnight and ground here in the morning, masa pressed the moment you order, the trompo turning from eleven until it is gone.

Find usWhat to order
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PLACEHOLDER — replace with masa being pressed and laid onto the comal.
PLACEHOLDER — replace with al pastor being carved off the trompo.
PLACEHOLDER — replace with tacos being dressed at the counter, shot from above.
PLACEHOLDER — replace with a lime being squeezed over a finished taco.

From corn to taco

  1. 01

    The corn, then the masa

    Whole corn simmered with lime and left overnight, ground on a stone mill in the morning, pressed one tortilla at a time. Slower than buying them by the bag. Also the whole difference.

  2. 02

    Straight onto the fire

    Pork marinated in guajillo and achiote goes on the trompo before we open and turns over open flame all day. Carved to order, caught on a warm tortilla, never plated in advance.

  3. 03

    Piled on, not arranged

    Onion, cilantro, a spoon of whichever salsa you asked for and one more you did not. Two tortillas underneath, because one will not hold what goes on top.

  4. 04

    And then the lime

    A hard squeeze, right before it reaches you. Everything else on the taco has been waiting for it. This is the last thing that happens and it is not optional.

What to order

Six things we make every single day

The board changes with whatever came in that morning. These six never do. Aguas frescas by the jar, and margaritas made with limes, tequila and nothing else.

  • PLACEHOLDER — replace with al pastor tacos with pineapple, shot close.

    Tacos al Pastor

    Guajillo and achiote pork off the trompo, charred at the edges, with pineapple cut straight onto the taco as it comes down. Order three. Everybody orders three.

    $5.50 each

  • PLACEHOLDER — replace with carnitas tacos with onion, cilantro and lime.

    Carnitas Tacos

    Pork shoulder cooked slow in its own fat until it gives up, then pressed onto the plancha so half of every bite has a crisp edge on it.

    $5 each

  • PLACEHOLDER — replace with elote on the cob, cotija and chile visible.

    Elote

    Corn grilled over coals until it blisters, rolled in crema, cotija and chile, finished with lime. Ask for it cut off the cob if you like what you are wearing.

    $6

  • PLACEHOLDER — replace with guacamole in the molcajete beside warm chips.

    Guacamole & Chips

    Mashed to order in the molcajete — avocado, serrano, onion, lime, salt, and genuinely nothing else — with chips fried from the same masa as the tortillas.

    $12

  • PLACEHOLDER — replace with a quesadilla cut open, cheese pulling.

    Quesadilla de Hongos

    Oaxaca cheese and mushrooms with epazote, folded into a hand-pressed tortilla and griddled until the cheese escapes the edge and crisps there.

    $14

  • PLACEHOLDER — replace with churros and a cup of thick chocolate.

    Churros

    Fried when you order them and not a minute before, rolled in cinnamon sugar and sent out too hot to hold, with a cup of thick chocolate to put them in.

    $8

PLACEHOLDER — replace with the room, or the two of them working the mill.
Nine salsas, one counter, no table service.

Our story

A corner shop built around
one sack of corn.

Two sisters opened Comal y Lima in 2019 with a stone mill, a secondhand comal and a fairly specific complaint: you could get a taco almost anywhere in this city, and almost nowhere could you get the tortilla.

So we started at the wrong end. Corn first — cooked with lime overnight, ground in the morning, pressed when you order. Everything else on the menu had to earn its place on top of it.

It is loud in here, the tables are close together and the salsas live on the counter for a reason. Come hungry, eat standing up if you have to, and take the lime seriously.

  • 2019The year the mill arrived on 142 Maverick Street
  • 16 hrsThe corn sits in lime before it is ground
  • 9Salsas on the counter, all made that morning

The room

Bright, loud, and worth the queue

PLACEHOLDER — replace with the dining room under the papel picado.
PLACEHOLDER — replace with the fire mid-service.
PLACEHOLDER — replace with a full table, shot from above.
PLACEHOLDER — replace with the salsa counter, bowls lined up.
PLACEHOLDER — replace with a taco going into the salsa, close up.
PLACEHOLDER — replace with a margarita with a chile-salt rim.

Visit

142 Maverick Street,
Maverick Square

142 Maverick Street
Boston, MA 02128

One block up from Maverick station on the Blue Line. Order at the counter, take a number, help yourself to the salsas at the end. Ten seats inside and four on the sidewalk when it is warm enough.

Call (617) 555‑0172Get directions

Open

Monday – Thursday
11 AM – 10 PM
Friday – Saturday
11 AM – 11 PM
Sunday
11 AM – 9 PM

Doors at 11, seven days a week. The trompo goes on before we open and comes off when it is gone, which is usually somewhere around nine.