MOLCAJETES AND METATES
These kitchen tools have been part of Mexican gastronomy since our ancestors. Surprisingly, they are not only used for cooking, they are also used to grind medicinal plants and grind the raw material to create the color of some crafts. They were practically the first mortars, blenders and rollers of Mexican culture.
The flavour of the dishes changes when the ingredients were prepared in the molcajete and metate. The flavor of molcajete sauces is something spectacular. The artisans have been polishing the technique and creating different pieces that are no longer just the molcajete and metate as they are: horses, pots, tables, and plates. Working with stone requires strength and skill, since a wrong blow can cause the breakage of a piece that takes a lot of time and energy to make.
LIMITATION
- When very large pieces are requested, the weight must be taken into account.
- There is only the natural color of the stone
Stone, by its nature, is porous. - Width and length measurements are measured in inches, height in centimeters.
TREATMENT
- As it is stone, if it is placed on a delicate surface, it may scratch the surface. We suggest being careful with this.
We suggest curing the stone when it will be used for food:
1.- Rinse with plenty of water and use a broom to carve inside the molcajete.
2.- Take a handful of raw rice, place it inside the molcajete and begin to grind it with the tejolote (mallet that comes with the molcajete).
3.- It is about covering the entire area where the food will come into contact, trying to cover each hole.
4.- This process is carried out until all the rice is ground and comes out white, as long as another color continues to come out, you must continue with the process. If necessary, throw away the rice and add new rice until these specifications are met.
5.- It is rinsed with water, without a broom and is ready to use.
