Genuine Handmade Mexican Mortar and Pestle, Molcajete de Piedra Volcanica Mexicana, Perfect for Homemade Salsas, Guacamole, and other Molcajete Plates | Made in Mexico (7 Inches)

It turned a beautiful black color after I used the oils, garlic, and onion, but only on the ends of the bowl and pestle. I then "painted" the rest with oil and baked it for 30 minutes at 300 degrees Fahrenheit. It turned out fantastically!.

Renata Shelton

| Feb 25, 2021

I've been looking for a new handmade molcajete from Mexico, and this one looks identical to mine, except it's larger! When you get it, you will need to season it. The best way to season a molcajete is to do the following: Use the larger salt crystals or an equal amount of uncooked white rice and kosher salt. Fill the bottom of the container with rice and salt, then use a tejolote (pestle) to grind the mixture into a powder, making sure to grind up the sides as well. Once you have a powder, dump it and brush out the loose powder with a root brush (escobete). Then, using the opposite end of the tejolote, grind to a fine powder with clean rice and salt. Repeat the procedure until the powder is free of contaminants. Normally, it takes 8 to 10 minutes. To get pure white powder, shoot 10 rounds. Continue to flip the tejolote to ensure that both ends are seasoned, and brush it off after each round. Once you have white powder, rinse your molcajete and tejolote in water every 15 minutes. Allow to air dry after 20 minutes of rotation. Never use soap on it, and clean it immediately after each use, and it will last a lifetime!.

Dangelo Deleon

| Mar 15, 2021

NOT CONCRETE, like the ones that look like granite but aren't. It appears to be excellent quality, far superior to the Vasconia I purchased and returned due to the fact that it was made of molded concrete. br>Unfortunately, a chunk of one leg is missing; it could have been packed better, but the broken piece wasn't in the box. br>I'm not sure if it's worthwhile to return it. Aside from that, it appears to be in excellent condition.

Maxton Shannon

| Oct 20, 2021

This molcajete was ordered as a replacement for one that had been damaged when it arrived. This molcajete and tejolote were expertly packaged and arrived in perfect condition. I immediately tested to ensure genuine volcanic stone, and I can confirm that these are not concrete, but rather genuine volcanic stone. I can't wait to start curing and seasoning the meat so I can start making salsa. When I compare this molcajete to the one that arrived damaged, I'm glad it came out this way because it appears to be a better-made product.

Charleigh Christensen

| Feb 20, 2021

My mother's molcajete prompted me to place an order. In 1977, she received it from my uncle's mother-in-law. Back then, the molcajete had already developed a nice patina. It must be around 70 years old at this point. This served as proof that properly cared for handcrafted Mexican molcajetes can last a lifetime. I'm excited to learn some recipes and pass this on to my children because it feels solid and well-built.

Arabella Richard

| Oct 22, 2021

I bought one of these and cured it with salt and rice. But, as others have suggested, I think I'll do the vegetable oil cure as well. It's been used to make and serve guacamole, as well as to heat molcajetes carne to 300 degrees. That's fantastic! br>br>I purchased two more because I liked it so much. I'm going to keep one in its original packaging in case it gets misplaced or broken, or if I want to give it as a gift. br>br>Because it's made of stone and is quite heavy, don't place it on anything that could be scratched while moving it around without a pad. I also purchased two small ones by accident. They're quite small and aren't particularly useful, except perhaps for grinding salt or spices. Guacamole isn't one of them. I returned them and received the two large ones that I had requested.

Zoey Harper

| Jun 02, 2021

The one I received is made of volcanic rock and is unmistakably handcrafted. It was delivered undamaged and in excellent condition. I didn't have to spend nearly as much time curing it as I thought I would. I made use of the rice. The process was only repeated four times using the salt method. We're excited to make authentic salsas and guacamole in the near future.

Tiana KAY

| Jan 28, 2021

Unfortunately, because of its lighter color when wet and how easily it scraped away, mine appeared to have some cement on the base. However, the bowl was capable of holding water. Maybe it was dropped and patched up, but it doesn't add to the product's trustworthiness, and I'm not likely to buy from this seller again.

Leila Branch

| Aug 25, 2021