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.
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. Curing helps smooth the surface.
Here’s what we recommend for curing before first use:
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