A molcajete is a Mexican kitchen tool that has been in use for thousands of years. It’s basically the mexican version of a mortar and pestle, used to grind spices and make sauces, adobos and guacamole.

Traditionally, Molcajetes are made from volcanic rock called basalt. It’s a porous surface with quite a bit of bubbles that will help you grind everything down. In a time before electric spice grinders, it did come in quite handy. Since it’s a natural product made from stone, you need to cure and season your molcajete before it’s first use, otherwise loose particles from the basalt rock will give a very unpleasant grittiness to your preparations, almost like you’d intentionally put a teaspoon of sand in the recipe. Who wants that?

So how do you do this? It’s not difficult at all, but it takes a bit of work. Once you’ve done this, your molcajete will be ready for years and years and maybe you’ll be able to pass it on to the next generation, just like in Mexico!

Method:

-Stiff brush

-Uncooked rice

-Towel

First thing you’ll do is brush your molcajete under some running water. once that is done, pat it dry. Put it on a towel to protect your countertop and to stop it from sliding all over the place. Add in a handful of rice and start grinding. Do not bang the tejolote down into the molcajete, you risk damaging both! Don’t forget to go up all the way on the side to the edge of the molcajete. When all the rice has turned into a fine powder, toss it away, rinse, scrub and start over. Repeat 3 times.

The last time you add rice, make sure to add some water to the molcajete as well. This will turn the rice into a paste. This is applying the same methods like sanding: you start with a coarse grit and go to a finer one. Go ahead, grind away. Once you notice the rice paste is not turning darker anymore, you are ready. Rinse it out, give it another good scrub and pat it dry again.

Now, the final step is to season it. Over time, the molcajete will acquire a seasoning layer, adding complexity to all your preparations, kind of like you’d have with a wok or a cast iron skillet. Put a good handful of salt in the molcajete and add 3 cloves or garlic. Turn this into a paste and grind it all over the inside of the molcajete. If you’ve done a good job with the rice, you should not be able to see any grit coming into the garlic paste. All you have to do now, is rinse, scrub and dry. This method is the only thing that you should ever do to your molcajete to clean it. Soap will remain in the basalt pockets and change the taste of your dishes.

Did you buy or cure a molcajete and seasoned it well? Share it with the world and tag @contodo and #cookingcontodo!