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A molcajete is a traditional Mexican mortar used with a pestle to grind food ingredients, including salsa and guacamole. Archaeological evidence suggests it was developed around 4000 BC and is made from basalt or lava. It must be seasoned before use, and the food is pounded to release volatile flavor compounds.
A molcajete is a mortar, a rounded container designed to be used with a pestle to grind food ingredients. Molcajete is a Mexican Spanish word; it is typically associated with a tejolote or “pestle”. A molcajete y tejolote is required for the production of many traditional Mexican dishes, including salsa and guacamole, and this kitchen tool can also be useful for cuisines in other regions of the world. Many Mexican markets sell molcajets and tejolotes, and you can also order them from artisanal producers in Mexico.
Archaeological evidence suggests that Molcajete was developed around 4000 BC, and perhaps even earlier. This early kitchen utensil was probably related to the metate, an even older stone grinder. Molcajets were used by early Americans to grind herbs and spices, make pureed foods, and crush corn and other grains. Remnants of these ancient meals can be seen at some archaeological sites, providing evidence of what the Mesoamericans ate.
A traditional molcajete is made from basalt or lava. These rocks are very coarse and porous, allowing them to grind food and acquire a flavor over the years of use. It is also possible to find mortar and pestle sets made with wood, marble, ceramic and other forms of stone; while untraditional, some of these sets are perfectly adequate, although a traditional basalt molcajete will last through multiple generations of use.
Before you can use a molcajete, it must be seasoned to remove the grit. Many people start by soaking the molcajete in water and letting it dry completely, brushing off any surface dust. Then, a grain such as corn or white rice is ground into the molcajete. As the grain is ground, it will turn gray, due to residual grit in the mortar. After several changes of fresh grain, the grain should remain pure white, at which point the molcajete can be rubbed with an herb blend and then used.
Using a molcajete is quite simple. The food that is being ground is piled into the molcajete and the tejolote is moved up and down to grind it. You may find that starting with a small amount of food works best, establishing a baseline to which you can add more food. As you pound the food, it will release volatile flavor compounds, becoming flavorful and quite strongly scented, which is exactly how you want it, whether you’re using it as a topping for a cooked dish or sprinkling it on top of a finished product.
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