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Molcajete

The Mexican version of a mortar, the molcajete is used to grind, mix and serve. Crafted in Mexico from volcanic rock. Includes bowl and pestle. Bowl is 8" diameter. Read More

24 95 - 44 95 $24.95
5" 8"
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Description

The Mexican version of a mortar, the molcajete is used to grind, mix and serve. Crafted in Mexico from volcanic rock. Includes bowl and pestle. Bowl is 8" diameter.
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Customer Reviews

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Nice little molcajete
I was given my molcajete as a gift and have now seasoned it and make a few batches of salsa and guacamole. This one seasoned with a mere 4 loads of rice. There is something special about the way a molcajete grinds the ingredients that makes things taste even better than they would from a blender, spice grinder or food processor. I took a load of guacamole to some friends' place yesterday and it was the best guacamole they had ever had. Same ingredients as always, but better end quality and flavor. This is a perfectly good small-batch molcajete that should give good service (and good food!) for a long time
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September 1, 2013
 

Questions & Answers

Browse 10 questions and 44 answers
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Why did you choose this?
Sur La Table Store
Requested by my son-in-law
Deborah C on Jun 20, 2015
Because it was a good deal after comparing it to what was available at other stores for the same product.
Sonia M on Jun 2, 2015
I picked this item as a gift because of its size and that it's true volcanic rock.
KATHY D on Jun 9, 2015
Recommendation from chef.
William B on May 25, 2015
Is the 8"" $39.95 molcajete already seasoned
A shopper on Nov 4, 2011
Best Answer: No, these molcajetes are not pre-seasoned. Seasoning is done to even off the minute edges of the lava so they don't become grit in your first few dishes. You season a molcajete by grinding uncooked rice. I use about 1/4 cup of rice at a time and simply grind away until it is a fine powder. You'll probably notice a little gray-ing of the rice as you proceed, which is the finely granulated lava you are scraping off. It takes about 20 minutes per load and you'll probably need to do 4 or 5 loads before the rice powder is clean and white. Be sure to grind all over the bowl, including up to the edges so that the entire surface is seasoned. After the second load of rice I will usually add a teaspoon each of cumin seed, dried minced garlic and Mexican oregano to the mix to start adding flavors to the lava. Oh, and wear leather work gloves or the tejolote (pestle) will start grinding at your hand! And do this outside or you will be sweeping up tiny bits of rice for a year
Reply · Report · WileyP on Sep 2, 2013
I have a size question. Is 5" and 8" the diameter size? Also, what is the height?
A shopper on Dec 8, 2014
Best Answer: The 5" one is 5" in diameter & 3 1/2" high.
The 8" one is 8" in diameter & 5" high.
Reply · Report · Amanda MStaff on Dec 22, 2014
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How do you clean the molcajete?
A shopper on Jan 4, 2013
Best Answer: I found these very handy instructions on eHow.com:1) Rinse all of the food and spice particles out of the molcajete. To do this, simply run tap water over the surface of both the bowl and the pestle. Your goal here is to remove excess food particles that rinse off easily.2)Plug up the kitchen sink, and place the molcajete in the sink. If your sink is easily scratched, place a dish towel on the bottom of the tub, to prevent the rough stone of the molcajete from scratching the sink's surface. Fill the sink with hot water. Allow the molcajete to sit in the hot water for approximately five minutes, to soften up any particles that are trapped in the craters.3)Use the stiff-bristled brush to scrub the molcajete bowl and pestle. This will remove the stuck-on food, as well as any residue that might be left on the molcajete.4)Drain the sink and rinse the molcajete in warm water.5)Gently scrub the lemon on the surface of the bowl and pestle of the molcajete. Lemons have natural odor-absorbing properties, and this will help absorb the scent of any Mexican spices that were ground up in the molcajete. The lemon juice can be allowed to dry on the molcajete before putting it away
Reply · Report · AmandaSltCsStaff on Jan 6, 2013
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better answe

This does not answer my question at all. I asked how you seasoned it, not how does it work after it is seasoned.The ad says that the mortar is seasoned, it is darker in color than unseasoned versions which we can choose from. What was done to turn the stone darkers, as in how was it seasoned.I got mine in the mail yesterday and it was full of fine sand like particles which I wiped off. I do have my concerns about the particles getting into the crevices of the bowl and eventually ending up in my food as I grind various ingredients.Surely you can give us all a better answer, how was the bowl seasoned?Thank youLind
A shopper on Mar 18, 2014
Best Answer: For this specific molcajete, ""seasoning"" simply refers to a process used to grind down rough edges in an effort to prevent as many particles from entering your food as possible. Because it has been ground down, you might find a sand like collection on the surface that needs to be wiped out before use.In any case, the grinding method I referred to is exactly how this molcajete is seasoned
Reply · Report · AmandaSltCsStaff on Mar 19, 2014
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Can it be used in the oven?
Amy D on May 11, 2015
Best Answer: I know you can cure the molcajete in the oven by creating a paste using onion, garlic, and oil as the base to make a paste covering all the pores on the inside of the molcajete. Place in a 300 degree oven and bake for 30 minutes that the paste thoroughly permeates the stone. Remove from stove (carefully - hot) and allow to cool before washing thoroughly with soap and water.

Other than this, I do not know if you can bake foods in the molcajete in the oven.
Reply · Report · Clara T on May 11, 2015
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how much does the 8" molcajete weigh?
A shopper on Jan 18, 2015
Best Answer: It weighs just under 3 pds with the pestle or 2.8 without pestle.
Reply · Report · Patricia H on Jan 18, 2015
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Can it be used to powder spices like cinnamon, cardamom etc.? Also, if you make guacamole in it and then say, use it to to grind spices for desserts, will the ODOR of guacamole be retained and ruin the aroma of such spices?
A shopper on Jun 19, 2015
Best Answer: You could use this for spices, however the stone is porous and you may lose some of the spice in the slight nicks and grooves of the stone. I wash mine with soap and water so the guacamole is washed away and leaves no residual odor.
Reply · Report · David P on Jun 22, 2015
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Is this made in Mexico?
Cheri on Nov 5, 2014
Best Answer: Crafted in Mexico from volcanic rock.
Reply · Report · Amanda MStaff on Nov 5, 2014
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How is it seasoned?

I am shopping for a Molcajete. You have two versions that are pre seasoned. How are they preseasoned? They look to be perfectly seasoned all around. Do you use raw rice ?
A shopper on Mar 10, 2014
Best Answer: Traditionally, the stone is soaked in water overnight and then rice is ground into the bowl of the mortar until the rock surface is smooth. In the case of this molcajete, it just means that the rock surface has been smoothed so that when you grind up whatever it is you're grinding, you won't get any rock flecks in your food
Reply · Report · AmandaSltCsStaff on Mar 18, 2014
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