1 / 7

Molcajete - 7" - Medium

$45.00 $50.00
Sold Out

Our 7” Molcajete and Tejolote are hand carved from volcanic rock which is the ideal rough surface for grinding and releasing flavor. With regular use, the porous texture of the stone will season and pick up flavors to make delicious salsas and guacamoles. Similar to a mortar and pestle, the Molcajete is essential for Mexican cooking and will tell a gorgeous story as it finds its rightful place in your kitchen.

  • Every Molcajete is unique and similar to slabs of marble, no piece is alike. They will differ in tones from light to dark grey. As the molcajete seasons over time, it will eventually become a darker shade. See examples of variations in color in the photos.

  • Material: Volcanic Basalt sourced from Mexico.'

  • Dimensions: 7” Diameter, 4” Height

  • Can withstand oven heat and will retain heat for approx. 1 hour

Our 7” Molcajete and Tejolote are hand carved from volcanic rock which is the ideal rough surface for grinding and releasing flavor. With regular use, the porous texture of the stone will season and pick up flavors to make delicious salsas and guacamoles. Similar to a mortar and pestle, the Molcajete is essential for Mexican cooking and will tell a gorgeous story as it finds its rightful place in your kitchen.

  • Every Molcajete is unique and similar to slabs of marble, no piece is alike. They will differ in tones from light to dark grey. As the molcajete seasons over time, it will eventually become a darker shade. See examples of variations in color in the photos.

  • Material: Volcanic Basalt sourced from Mexico.'

  • Dimensions: 7” Diameter, 4” Height

  • Can withstand oven heat and will retain heat for approx. 1 hour

Curing and Seasoning:

Every new molcajete will need to be seasoned to remove the grid and loose bits of stone. Please see the steps below:

  1. Rinse the molcajete with water and clean with a brush. DO NOT EVER USE SOAP on your new molcajete.

  2. Place 1 tablespoon of uncooked rice in the base of the molcajete and grind it with the tejolote. Add 1 tablespoon of water and continue grinding until the water turns grey.

  3. Rinse and repeat the process until the rice no longer is colored.

  4. Add 1 clove of garlic and crush it into the bowl to season before the first use.