The molcajete is a basic utensil of Mexican cuisine that has been used since pre-Hispanic times and that has given a unique flavor to Mexican cuisine.

The molcajete is to this day part of our Mexican culture and identity; we could say that it is a basic kitchen utensil in almost all Mexican homes.

This type of mortar has been used in food preparation since pre-Hispanic times. In addition, originally they were dug into a rock as a hole to be able to grind corn and other nuts.

♥A MEXICAN HANDICRAFT♥

More than just a grinding tool, the molcajete has given a unique touch to Mexican food.

For the elaboration of a molcajete, the craftsman rounds the volcanic stone with love and tenacity.

Towns such as San Salvador el Seco and Comonfort in Guanajuato are specialists in the preparation of such a beautiful kitchen utensil that gives a special flavor to Mexican sauces.

Curing a stone molcajete with salt and grains

Clean the entire molcajete and the tejolote very well with soap and water, rubbing it with a grass (scourer) and then rinse.

Put a handful of grain salt and either broken corn or uncooked rice.

With the tejolote, carve the salt with the other ingredient that you have chosen in all the pores of the interior part of the molcajete until it powders a little, rinse.

Repeat the last step as many times as necessary so that when you rinse it, the water comes out clear and without stones.