By Adam Garcia
It is necessary to season the molcajete prior to using it or you'll get grit in your food. In order to season or prepare your molcajete y tejolete before using it follow the method below:
1. Wash and scrub the interior of the molcajete and the tejolote with water and a stiff brush. Let both objects air dry. We like the combination of both methods and you may select one or the other. This process only needs to be completed one time.
2. Put a handful of uncooked rice in the molcajete. Use the tejolote (the pestle) and grind the rice into the surface of the molcajete (bowl). Discard the pulverized rice. Repeat the process until the pulverized rice is white, rather than gray or ash colored.
3. Add 4 cloves of garlic (peeled), 1 teaspoon of cumin (comino) and 1 teaspoon salt, kosher is good, and a teaspoon of pepper. Grind the mixture evenly around the interior of the molcajete. Remove and discard the mixture. Rinse the molcajete and tejolote with clear water and allow drying before storing. Note that these ingredients and quantities can be adjusted to your liking and for the size of your molcajete.
To maintain, simply wash the molcajete and tejolote in warm water after each use. Don't use detergents because the soap and any perfumes may be absorbed into the stone and taint your food.
