The molcajete is a cooking tool that although not absolutely necessary this day in age, it does have its uses, benefits and looks. Mexico’s version of the mortar and pestle (the pestle being called tejolote) it has been used for thousands of years to pound, smash, grind and mix ingredients such as herbs, spices and chiles, create rubs, pastes and sauces.
It it is traditionally made of basalt volcanic rock, which is very porous and rough and it makes it very heavy. There are however, newer versions of lighter material, that I am not so fond off. When new, there are many takes of how to “cure” them, so they can begin to be used. Some people grind white rice, while others grind peeled garlic cloves. I like to do both. So just take either one or the other, or both, and grind them with the pestle. Then just wash with a soapy sponge and rinse under cold water.
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