The molcajete is a century-old mortar and pestle used by Mexican cooks. Its rough surface is made entirely of volcanic stone, ideal for grinding and releasing flavorful oils from vegetables and spices. Like cast-iron, your molcajete bowl can go in the oven, retain heat for an hour, and it picks up flavors over time, continually enhancing the foods you re working with. Perfect for salsa, guacamole, queso, mole, and more. Handcrafted by artisans in Mexico.
Appx. 7'' diameter.
Just like cast iron, molcajetes need to be cured, or “broken in”. Small grains of the rock can loosen from the surface when it s first used, giving your food a gritty texture.
We recommend curing before first use.
Rinse the molcajete with water, then clean a brush. Place rice to make an even layer across the bottom of the molcajete.
Pour in a tbs of water, then use the pestle to work the rice up and around the entire inner surface of the molcajete until the rice has formed a grey paste. Rinse out the paste, and repeat the rice grinding until the paste is no longer grey.
Imported
Size Reference for Verve Culture in Tortila Basket
Available Sizes:
