Molcajete and Chico | #1 of #14
Molcajete | #2 of #14
Molcajete and Chico Capacity | #3 of #14
Molcajete Details | #4 of #14
Molcajete - Top | #5 of #14
Molcajete - Bottom | #6 of #14
Molcajete Chico | #7 of #14
Molcajete Chico Details | #8 of #14
Molcajete Chico - Top | #9 of #14
Molcajete Chico - Bottom | #10 of #14
Molcajete with Guacamole | #11 of #14
Molcajete with Guacamole - Top | #12 of #14
Molcajete in Packaging | #13 of #14
Molcajete with Packaging | #14 of #14
Molcajete

Ubiquitous in kitchens across Mexico, the Molcajete is a mortar and pestle made of fine-grained lava rock used for preparing salsa and guacamole, as well as grinding spices, chiles, and more. We partnered with artisan Don Enrique of San Salvador El Seco, Puebla, on two collectible designs that'll not only help unlock layers of flavor in your favorite dishes, but also look great displayed on the kitchen counter. Our original Molcajete is perfect for families or parties, while Molcajete Chico makes enough guacamole or salsa for two.

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Details+
Molcajete Original
Outer diameter: 9”; inner diameter: 6.5”
Height: 5.25”
Weight: 20 lbs
Capacity: 4 cups

Molcajete Chico
Outer diameter: 7”; inner diameter: 5.5”
Height: 3.15"
Weight: 8 lbs
Capacity: 2 cups

A Note on Variations: Due to the artisanal nature of every piece, there may be natural and unique variations and imperfections in basalt color and porosity. A true testament to nature itself, pieces of cooled lava (showing up as in quartz within each slab of basalt) may also appear. Enrique calls these pieces corazón de piedra (heart of the rock) and these surprise elements are considered especially prized within the cantero community.

Usage+

For best results, we recommend seasoning your Molcajete before use. To season, add approximately 1/2 cup of uncooked white rice to the bowl. Using as much of the bowl’s surface area as possible, grind the rice into a rough powder. Empty the powder, rinse, and repeat the process until the resulting rice powder maintains its original color with no tint of gray.

Consider placing a towel under your Molcajete during use, in order to prevent scratching of your table or countertop surface.

Review Highlights-

Great Craftsmanship

From the care taken with its packing and shipment to the wonderful size, shape, and quality of this handmade item, I am completely satisfied with this purchase. The first time curing process was fun and rewarding. Now I look forward to many years of use. My first food crafted item was an amazing guacamole. Loved it! Can’t wait to try salsas and other recipes/uses.

Thomas C.

It’s absolutely a beautiful piece

It’s absolutely a beautiful piece of art. I can’t stop looking at it! I grew up watching my grandmothers use one on a daily basis. I also saw them grind their own corn from their fields and make homemade corn tortillas every morning. Wonderful memories I’ll never forget.

Yolanda R.
More Reviews

Supports Artisans

Great Gift

100% Made in Mexico

Rock of Ages

Artisans who work with stone are proud of their craft, and are called canteros. Don Enrique (center right), who comes from a lineage of canteros, has been making molcajetes since he was around 13 years old, and the over twenty years of experience have made him a master in his craft. It’s a fine art shaping a molcajete, there are a variety of tools one uses at each stage, and certain weight to be attributed to each. One wrong plunk, and the sculpted rock cracks. Don Enrique has given the the Masienda Molcajete a contemporary feel, with its sleek, rounded design and stocky legs, making for not only a chic kitchen companion, but also a more steady and sturdy one, too.

Read More

Un Taco Sin Salsa No Es Taco

'A taco without salsa isn't a taco,' is how the saying goes — and we couldn't agree more. Salsas are the soul of Mexican cooking, an alchemical blend of ingredients that's always much greater than the sum of its parts. The salsas of Mexico are as diverse as its people, but there are a few recipes that are beloved and appreciated, like a good salsa roja known as salsa molcajeteada as it's ground in a molcajete.

Our Favorite Salsa Roja

FAQ

How do I cure/season my Molcajete?

Seasoning your Molcajete can help get rid of any grit or impurities on the surface. It will also create a seal that will make the molcajete easier to clean. Start by adding approximately 1/2 cup of uncooked white rice to the bowl. Using as much of the bowl’s surface area as possible, grind the rice into a rough powder. Discard the powder, rinse the Molcajete, and repeat the process until the resulting rice powder maintains its original color with no tint of gray. Consider placing a towel under your molcajete during use in order to prevent scratching of your table or countertop surface.

How should I clean my Molcajete?

Hand wash it in warm water to clean, using a kitchen brush to scrub any food that gets caught in the grooves of the bowl and of the tejolote (pestle). Don't use soap, as the soapy residue will get trapped in grooves, causing bacteria to form. Wipe any excess water off of the surface and let the Molcajete air dry.

Why is my Molcajete a different color than the ones in the pictures?

Due to the artisanal nature of every piece, there may be natural and unique variations and imperfections in basalt color and porosity. A true testament to nature itself, pieces of cooled lava (showing up as quartz within each slab of basalt) may also appear. Enrique calls these pieces corazón de piedra (heart of the rock) and these surprise elements are considered especially prized within the cantero community.

What’s the difference between the two sizes of Molcajetes?

The original Molcajete has a 4-cup capacity, perfect for making salsa or guacamole for a crowd (think 3-4 avocados).  Molcajete Chico has a 2-cup capacity, great for salsa or guacamole for a smaller group (think 2 avocados).

Which Molcajete is right for me?

In an ideal world, you’d have both! The original Molcajete is larger, ideal for parties or feeding a family. Molcajete Chico is great for grinding spices or making a smaller batch of salsa or guacamole. Their designs are ever-so slightly different. Molcajete is elevated off the counter thanks to short legs or patitas, whereas Chico is smaller in diameter, lighter in weight, and sits flush.