· Outer diameter: 9”; inner diameter: 6.5”
· Height: 5.25”
· Weight: 20 lbs
· 3 cup capacity
· 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.
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Molcajete
Ubiquitous in kitchens across Mexico, the Molcajete is a mortar and pestle made of fine-grained lava rock used for grinding spices and chiles, and preparing salsas, guacamole, and more. We partnered with artisan Don Enrique of San Salvador El Seco, Puebla, on a design that'll not only produce the ideal texture and consistency for our favorite dishes, but also look great displayed on the kitchen counter.
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100% Made in Mexico
Rock of Ages
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.
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Un Taco Sin Salsa No Es Taco
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 RojaFAQ
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.