By Adam Garcia
The molcajete y tejolete is one of the world's oldest kitchen tools and still among the most useful. Molcajete y tejolete is just the Mexican term for mortar and pestle; however, it is specially designed and can be traced back to as early as 6,000 years ago. It is made from basalt (volcanic rock) and has a black, rough texture as a result. You use it just as you do any mortar and pestle; in the traditional manner for grinding spices, herbs, and other mixtures and depending on the food you are preparing the process can be quite laborious.The molcajete y tejolete appears along with the discovery of our hybridized present-day corn, in Mexican pre-history in the Tehuacán Valley. According to Diego Delgado, "The word molcajete (mortar) derives from Nahuatl, the language of the Aztecs: “molli” (seasoning or sauce) and “caxitl” (bowl). The word tejolote (pestle) also derives from Nahuatl: “tetl” (stone) and “xolotl” (doll)." An authentic (and the best quality) molcajete y tejolete is hand carved of natural volcanic stone with the lowest possible sand content, so it's just the right shape and texture for grinding herbs, whole spices and rubs, and for mixing sauces and pastes. The hand carving, usually in Mexico, makes each and every piece unique, and a beautiful display item for the kitchen. Usually it is made in a bowl shape with an avocado shaped pestle. The molcajete (mortar) is approximately 7 - 8” in diameter by 4 - 5" high; similarly, the tejolete (pestle) is 2" in diameter by 3.5" long.
However, I have seen carved shapes of animals, usually pigs or bulls. These tend to be larger, but this is not necessarily so.They are very inexpensive molcajetes, usually found on the web. These
molcajetes have a very "rounded appearance" with pear or cone-shaped pestles. They are softer and easier to carve and therefore less expensive, but unfortunately they are terribly sandy and no matter how you may try to cure them they will always be sandy. Typically they are very shallow so they don't have a very practical volume. These pieces are fine for decoration but I don't recommend using them as a preparation or grinding tool. Beware of fakes, because many of the pieces that are available on the market today are inexpensive reproductions cast of a combination of concrete and crushed stone. These products are very sandy or dusty and don't make good grinding mortars. Be sure to contact the vendor before you buy to make sure your molcajete is the authentic, basalt lava, hand carved Mexican molcajete. In fact, in March of 2007 there were almost "exact" copies of the inexpensive molcajetes being made in China and distributed within the U.S. and Mexico. They are not marked in any way so if they are not sold in the boxes provided by the manufacture you will not be able to tell them from the Mexican pieces. Nevertheless, be observant of slight differences such as a slight "flare" to the upper top rim.
Fake Molcajete y Tejolete
The foods that are traditionally prepared in the molcajete include salsas and mole's, as well as guacamole. It is also used for grinding chilies, garlic or other herbs and spices for food preparation. Think of it as a prehistoric food processor; of course as I said before, it is “still among the most useful.” It is used by placing the substance to be ground inside the molcajete (bowl). Sit the tejolete on top of the substance and apply downward pressure, then grind using a circular motion. This action forces the substance against the surface of the bowl and pulverizes it. The grinding process releases the oils and flavor essence of the substance. When done precisely you will produce an outcome that is more flavorful than a product prepared in a food processor.
In order to season and maintain refer to the next blog of Garcia Clan.
