What Is
a Molcajete?

You know those giant stone guacamole bowls at Mexican restaurants? The serving bowls that somehow make guacamole taste even better? Well, they aren’t just serving bowls. They’re called “molcajetes,” and people have used them for thousands of years to mash spices, garlic, and, most famously, Avocados From Mexico into authentic guacamole.

So, what is a molcajete? Quite literally, “molcajete” means “mortar and pestle” in Spanish. Authentic molcajetes are made of basalt, an incredibly tough volcanic rock. This means authentic molcajetes are, well, as hard as a rock, so they’re not only the perfect tool for mashing up your favorite guac, but they’ll also last you a very long time.

We know you’re anxious to start mashing guac the OG way, so without further ado, here’s how to pick, take care of, and use a molcajete.

How to Pick an Authentic Molcajete

A quality molcajete is carved from basalt, a volcanic rock. Since it’s hard to carve, many vendors sell knockoff molcajetes made from soft stone or concrete made to look like rock. Fakes such as those won’t grind your ingredients well, and the concrete can leach harmful chemicals into your food.

A foolproof secret when shopping for a molcajete is to scrape your nail across the bowl’s surface. If the stone crumbles and pulverizes, it is too soft for you to use for food. Ingesting dust with your food is not only unpleasant but is also a health hazard. Another giveaway is if a molcajete is covered in intricate carvings or designs. Soft stone is easier to carve, unlike volcanic rock, so be wary of molcajetes that are too pretty.

How to Cure a Molcajete

Once you’ve chosen and purchased your molcajete, you must cure it before you use it. This process is critical because small rock particles can get lodged in the stone’s pores during the carving process, and that grit can end up in your food.

Use a wire brush to get rid of any loose grit. Then, soften a handful of rice by letting it soak in water for 10 minutes (do not cook the rice) — this will ensure the rice doesn’t pop out of the molcajete when you grind it. Add the softened rice and grind until it turns gray. Discard the rice and repeat the process until the rice comes out clean.

Another way to cure a molcajete and remove any loose dirt and gravel is to power wash both the inside and outside for about 10 minutes.

How to Clean an Authentic Molcajete

Most Mexicans use a little natural fiber brush called an escobeta to get into the molcajete’s crevices. This is ideal, but you can use any stiff brush if you can’t find one.

But whatever you do, don’t use soap, and definitely don’t put it in the dishwasher. Detergent residue can get caught in the stone pores, which might leach out the next time you use it, giving your food an unpleasant, soapy flavor.

How to Use a Molcajete

With your molcajete cured and cleaned, it’s time to put the pestle to the mortar. Halve your avocado lengthwise (here’s the best way to slice an avocado), remove the pit, and scoop the two halves into the bowl. Take the stone pestle and press down, twisting to pulverize the avocado. Repeat until you have your desired guacamole texture. Add your other favorite guac ingredients (for authentic guac, that’s lime juice, salt, chopped white onion, and diced jalapeño), mix, and serve.

Molcajetes are perfect for guacamole, but they can also be used to mix other foods, spices, and sauces, like pesto or salsa. Since authentic molcajetes are made from lava rock, they retain heat incredibly well. They can even be baked up to 250° F, so you can melt cheese for queso.

You’re all set to serve up guacamole in a molcajete. All you need is a guacamole recipe — and we’ve got hundreds of those!