Inside of Comal's newest RiNo ArtPark commercial kitchen, early career chefs decorate orange, red and blue glass plates with assortments of stuffed green peppers, green chicken Pipian sauce, chorizo pupusas, breaded tilapia, yellow tostones and classic tacos de carne asada, each representing dishes that are native to their home countries and cultures.
Located in the RiNo ArtPark, across from the Bob Ragland Denver Public Library, the award-winning restaurant and training program Comal Heritage Food Incubator is reopening its doors inside of their brand new 2,600-square-foot space this summer.
"The other [location] was 1600 [square-feet]," said Seynabou Sohai, Program Manager of Focus Points. "The other one was also a commissary by nature, but we only had the capacity to house one or two additional businesses in addition to our own needs. This one, at max, we can support 20 businesses in this space."
A brainchild of the Focus Point Family Resource Center, Comal will kick off anew in a three-garage door indoor and outdoor spot that can seat about 65 people and looks out into the ArtPark greenery. Equipped with a state-of-the-art commercial kitchen and commissary space, some 10 early career chefs will begin serving local community members this summer.
Having received national attention in the New York Times, the food incubator is unique because it's designed to provide training and hands-on experience for aspiring immigrant and refugee women entrepreneurs who have a dream of launching their own businesses.
"We're incredibly excited to welcome Comal Heritage Food Incubator to RiNo ArtPark," said John Deffenbaugh, Senior Director of Strategy and Projects with RiNo Art District. "Comal's mission of supporting aspiring immigrant and refugee women through skill training, so they can one day open their own businesses, aligns so well with what ArtPark is all about-sparking innovation and bringing our community together to champion creativity and increase access."
Comal originally launched in 2016 with the goal of responding to the community-identified need for economic opportunity in the face of gentrification.
It was located in Zeppelin's TAXI development for the past six years before closing its doors in April earlier this year.
"On top of offering an amazing experience for our guests, Comal's new location will most importantly provide us with more dynamic space to help our participants to achieve their dreams," said Seynabou Sohai, Program Manager of Focus Points. "We're incredibly excited about this next chapter for Comal and are thrilled to join the ArtPark family this summer. The RiNo Art District's dedication to fostering a welcoming, creative community is a perfect match for Comal's mission of cultural exchange."
Comal's newest cohort of entrepreneurs will feature 10 new and returning participants from Mexico, Venezuela, Ecuador, Costa Rica, Spain and Cuba.
Chefs Maria Elena Perez and Maricela Rivera-Sanchez are part of Comal's latest cohort of aspiring entrepreneurs. Perez represents food from the state of Sonora and Rivera-Sanchez represents food from the central state of Tlaxcala.
"I'm very excited to share what I know in the kitchen, but it's more exciting to be able to learn from all the other participants," Perez said. "We have a participant that has a lot of experience baking and I want to learn how to bake."
Participants are able to share and master new skills just by sharing a kitchen with other talented chefs.
The "earn while you learn" model gives participants the opportunity to learn what it is like to run a commercial kitchen. From learning how to store food, to ordering the right quantity of food, managing a catering service quote to interacting with guests, Perez said it's all about learning how to see the kitchen as a business.
The three-year program allows participants enough time to get their business off the ground. While they're part of the program, chefs earn a stipend to support their training efforts. It's also a great resource for them even after they graduate.
"Another thing that we did not have in the previous location is the opportunity to use the space as commissary to start our business once we are done with the program," Rivera-Sanchez said. "That's very helpful for us because we know we won't have to look [elsewhere]."
Comal's largely Latin America-based food offerings will rotate depending on what's in season.
The restaurant will source fresh produce from Huerta Urbana, an agricultural social enterprise that's also part of Focus Points.
Pending the approval of a liquor license next month, Comal is expanding its breakfast and lunch offerings with a bar that will give participants a chance to develop their bartending skills as well. The new location's extended hours will include breakfast and lunch service, beginning Tuesday through Friday. Breakfast will be served from 8 a.m. to 10 a.m. and lunch will be available from 11 a.m. to 2 p.m.
A soft opening is planned for Tuesday, July 11, with a larger grand opening expected later in the summer.
"Comal is one of the opportunities I have to serve my regional dishes," Rivera-Sanchez said. "It's a great opportunity for us to get involved in American culture and for others to bring their cultures to teach each other. Especially in Colorado, a state that opens the doors for us to be able to grow as immigrants."
