Bring the authentic heart of traditional Mexican cooking into your kitchen. Carved from genuine volcanic stone, this molcajete (mortar) and tejolote (pestle) is a timeless Mesoamerican tool designed to crush and blend grains, whole spices, and fresh vegetables. Whether you are whipping up a fire-roasted salsa, mashing a perfect guacamole, or grinding custom spice blends, the porous texture of the volcanic rock releases essential oils and develops a complex depth of flavor that modern food processors simply cannot replicate.

Formed from molten magma that cooled quickly upon reaching the earth's surface, this durable volcanic stone offers a uniquely textured, high-friction surface perfect for effortless grinding.

(Note: While the molcajete is ideal for salsas, pastes, and spices, it should not be confused with the flat metate, which is traditionally used for grinding corn.)

Curing & First-Use Instructions (Seasoning)

Because this item is carved from raw, natural volcanic stone, it must be seasoned before its first culinary use to smooth out the interior and prevent stone grit from entering your food:

1. Initial Wash: Thoroughly scrub the molcajete and tejolote inside and out with hot, soapy water using a stiff brush or sponge. Let it air dry completely.

2. The Grind: Once dry, place a small handful of uncooked white rice and a spoonful of coarse salt into the bowl.

3. Smooth the Surface: Pressing firmly with the tejolote, grind the rice and salt against the bottom and all along the interior walls until it turns into a fine powder. Rotate the stone to ensure all surfaces are worked.

4. Rinse & Check: Rinse thoroughly with plain water (no soap) and let dry. If the discarded powder looks gray or carries a heavy stone residue, repeat the process until the ground rice remains clean and white.

Care & Maintenance

• Daily Cleaning: Wash only with hot water and a stiff kitchen brush. Avoid detergents or dish soap, as the porous volcanic stone will absorb soapy flavors.

• Drying: Thoroughly dry the stone with a clean towel or paper towel before storing it away.

• Heat Compatibility: This versatile stone is safe for use on the stove, in the oven, or over direct heat.

• Restrictions: Do not use in the microwave. Do not clean in the dishwasher.

A rather unique tool, the chilmolera is used similarly to a molcajete, but for softer ingredients like chiles. The inside is grooved before firing, providing a rough texture to shred chile skins and pulp into a blended salsa. The green, lead-free, glaze is from the village of Santa María Atzompa, Oaxaca and is handmade. It could also function as a gorgeous serving bowl.

Sal de Jamaica (Hibiscus Salt) is hand blended in a molcajete. Comal roasted hibiscus blossoms are paired with Mexican sea salt to create a tangy, floral flavor. It is the perfect pairing for mezcal or tequila, cocktail rims or an excellent finishing salt for salads, goat cheeses, and fruit. Batch numbers will vary.

Size:

• 2 ounce jar

Ingredients:

Sea salt, hibiscus flowers, sugar

Dating back to the pre-Hispanic era, the Gusano de Maguey (agave worm), historically known as Chinicuil, was a prized delicacy reserved strictly for Aztec emperors. Today, we bring this exotic, rich tradition directly to your table. Perfect for rimming a mezcalita or folding into salsas.

The Story Behind the Salt

• Pure Agave Diet: Our gusanos are sourced from the leaves and juicy hearts of the agave pulquero. From birth to maturity, they feed exclusively on pure agave, infusing them with a uniquely rich, earthy flavor profile.

• The Seasonal Harvest: True luxury takes time. These highly prized chinicuiles are only prevalent seasonally between the months of August and September.

• Artisanal Craftsmanship: Once they reach adulthood, each gusano is carefully selected and extracted by hand. They are then gently dried, toasted to perfection, and meticulously ground alongside hand-harvested Oaxacan sea salt and a custom blend of dried Oaxacan chilies.

Size: 2oz Jar

Ingredients: Oaxacan Sea Salt, dried Oaxacan chiles, Chinicuil worms

This basket is essential in keeping your tortillas warm. This tortillero or canasta para tortillas is made by hand from palm fronds and sourced from Mexico. You can place warm tortillas directly from the comal into the basket or wrap them in a cloth that you place in the basket to ensure insulation.

Dimensions: LARGE: Approx. 9" diameter X 4.5" tall; MEDIUM: Approx. 7.5” diameter X 3.5”tall. Each piece slightly unique (some variances due to hand-made nature of item)

Made in Mexico