Molcajete Care Guide
Your molcajete is hand-carved from volcanic stone and, like a cast-iron pan, needs a little preparation before its first use. Well taken care of - it will last a lifetime and, only gets better with use!
Season Your Molcajete (before first use)
- Rinse thoroughly with water.
- Grind a handful of uncooked white rice in the molcajete until it becomes a fine powder. Discard the rice and rinse the molcajete to remove any volcanic grit.
- Repeat with fresh (uncooked) rice until the powder turns white (usually 2–4 times). Discard the rice and rinse again
- Grind several cloves of garlic with coarse salt into a paste and spread it around the entire bowl. Leave for 15–30 minutes, then rinse. Your molcajete is now ready to use.
Use
- A molcajete is designed for grinding, crushing and mixing, not chopping. Perfect for Guacamoles, salsas, spice blends and chilli, garlic or herb pastes, pestos and dips
- Do not over full the molcajete - 2/3 maximum full - allowing space for the pestle stone
- For best results, grip the pestle stone firmly and with circular motions, grind the food against the molcajete applying some weight
Care
- Wash with warm water (and if desired a little soap). Use a brush or sponge to remove any food residue
- Dry completely before storing
- Store uncovered in a dry place
Never: put it in the dishwasher or soak it for long periods.
¡Buen provecho!