A metate is a Mesoamerican grinding tool used to grind grains and other foods. It is a flat slab of stone with a shallow depression on top, and is traditionally used by women. Metates can be expensive, but can last for centuries. New metates need to be seasoned before use.
A metate is part of a grinding tool known as a metate y mano. The metate is the lower, stationary half of this grinding tool, used to create a hard surface for grinding grains and a variety of other foods. Metates are of Mesoamerican origin and continue to be used today in Mexico and parts of Latin America; they are sometimes available at markets specializing in Mexican kitchenware and can be expensive.
A classic metate is a flat slab of stone, sometimes with carved legs. The top of the slab has a shallow depression that builds up through years of wear. To use the metate, someone scatters grain into this depression and then throws a hand, a rounded emery stone, back and forth across the metate. This back-and-forth rotating motion pulverizes the grain evenly and evenly.
Metates are sometimes compared to mortar and pestle grinding arrangements. The grinding action of a mortar and pestle is slightly different, however. Mortars and pestles are also used in Latin American cooking in preparing specific dishes, but for things like grinding corn for tortillas and mixing Mexican chocolate, a metate is the grinding tool of choice.
Learning to use a metate can take some time, as it requires developing strong muscles in the upper body. Metates are traditionally used by women, and after years of use, they develop very strong arms and backs. Typically women sit or squat in front of a metate, creating as much leverage as possible for the grind so that the food is ground efficiently.
Some examples of historical conjugates can be seen in museums specializing in Mesoamerican artifacts. Some of these metas are quite old, showing clear signs of decades of use; since a metate y mano is made of stone, it will potentially last for centuries, much to the delight of archaeologists. You can also see ceremonial and decorative metats, which are used in some Latin American cultures for special occasions.
If you buy new metate to make Mesoamerican food at home, you’ll need to season it before using it. Curing typically begins with an overnight soak and then a day of drying. Next, grind the rich white of the metate until it turns into a fine grayish powder. Discard the power and grind a fresh batch of rice; keep doing this until the dust you produce turns white, indicating that loose stone fragments have been removed from the metate. Some people like to finish their seasoning by grinding a blend of spices like salt, cumin, pepper, and garlic.
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