A molcajete is a basic utensil of Mexican cuisine, made of volcanic stone and used since pre-Hispanic times. Its function is to crush the ingredients with the help of a mortar, also called 'texolotl' (tejolote), composed of limestone with a porous structure that helps to extract the essential oils from the product to be processed in the thin walls.

The word molcajete comes from Nahuatl molli (sauce) and caxitl (cajete), mollicaxtli. It is known that this type of mortar was used for the preparation of food since the time of the Egyptians (1550 BC). Its concave shape is perfect for crushing spices, grains and vegetables in small quantities.

The right kitchen utensil to prepare your sauces / salsas always fresh and only with your favorite ingredients. We invite you to take a look at the variety of the Dried Chilis and Spices, that we offer in our store. You are sure to find the right thing to prepare a delicious salsa.

*Recommendation:

Before using this device for the first time, it must be cured (smoothing the walls of the molcajete) for best results.

How to:

We need only two ingredients: Rice and salt.

We add a pinch of salt and a pinch of rice to the molcajete and then grind it.

You will notice that the rice and salt take on a grayish color and that some of the volcanic rock is coming off the walls of the molcajete.

Our goal is that these pebbles will no longer peel off and the rice and salt will no longer take on a grayish color.

So you need to repeat the process until the ground ingredients have a white color.

Relevant Recipe:
- Michoacan Style Salsa for Carnitas