TheLatinProducts TLP Molcajete authentic Handmade Mexican Mortar and Pestle 8

Received this quickly after ordering. Arrived well packaged. The mortar and pestle are very robust, and while exhibiting some rustic touches due to how they are made, it is all pretty uniform overall and sits evenly on tbe 3 legs. The top edge seems to be slightly off level, but not enough to stand out or interfere with food prep. Again, part of its handmade nature. I haven’t used it to make food yet, as I’m still in the break-in and cure stage. But already I can tell that it’s going to be a robust and useful kitchen tool, and I think the 8.5” sizes will help me handle big prep jobs with ease, while still being just fine for quick small jobs. My last mortar and pestle, which I’m replacing because I broke it, was a more traditional cup type design and was pretty small . On that one I often found myself wishing it had more volume AND more of a bowl shape. So this new molcajete is meeting all the requirements. And a side benefit is that it looks good just sitting out on the counter.

Love this molcajete, I grew up in Mexico and I was very pleased to confirm it was made of the material I remember: volcanic rock. Molcajetes last forever. The piece is also beautifully crafted and it didn’t take me long to cure it.

Muy buen producto aune que podría ser un poco más económico. El embalaje se debería mejorar ya que al ser tan pesado y ser una piedra rompe todas las protecciones que le ponen para es traslado. Deben tener más cuidado con esto.

Very fast shipping, very well wrapped and very sturdy , overall super nice

Okay, first and foremost, ignore ANYONE who insists that "real" molcajetes are slick, black river rock basalt. They are insane. Unless you are shipping basalt from the Pacific North West, don't expect to find this kind of basalt used in a Mexican Molcajete.A real molcajete *IS* made of basalt, but it needn't be made of river rock basalt (as is the case for the MAJORITY of ones used in Mexico).This is in fact an actual volcanic rock molcajete. It has the mottled color, the porous surface, the noticeable tool marks when it was made, and...well...if you can't tell the difference between volcanic rock and concrete, molcajetes are not for you (hahahaha). Now, it is also important to note that basalt comes in a WIDE range of colors: black (usually in rivers) to light greys, sometime with white splotches all over.If yours is not jet black, that is A-okay as long as it is still basalt...which this one is.Now, you need to cure it.What I did:I started with 120 grit sandpaper and I SANDED EVERYTHING! I sanded the feet, the sides, the inside...EVERYTHING! Do a few extra passes on the tejolote because the sides of that never grind against anything, so it doesn't smooth as well during the grinding as the rest of the bowl portion.Once it is smooth enough that it no longer hurts to move your hand across it, it is time to start grinding.Start with 4 runs of dried corn (1 cup for each run). Add small portions and grind in a smooth motion that lets your wrist slightly rotate as you come along the sides.After the corn, it is time for 4 runs of dried pinto beans. After the beans, do 4 runs of white rice.By this point, it should be smoothing up nicely, and the rice should be white.If it is not, you need to go back a stage or two. This is a lengthy process. If you stretch it out over a few day, it is fine. Otherwise, if you are like me, be prepared to accept blisters, but get it done in a day or two.Once it is smooth and no longer gritting the rice, we need a final curing.I first roasted 3 serrano chiles. Grind those into a paste. Toss in 3-4 cloves of garlic and grind them. Add some cumin, salt, pepper, and Mexican oregano. Now, here comes the real important part. When you look at a well used Molcajete, you will notice the inside is actually black. How did this happen? Oil. Oils from avocados. So, you can grind some avocado into your curing paste and/or add a little olive oil.Then stick it in a 400-450*F (depending on what oil you used) oven for a good half an hour or an hour with the tejolote in it. Then just turn off the oven and let it chill overnight inside the oven (it takes a LONG time to cool...cause it's volcanic rock).The next day, take a stiff brush and some water and clean it out. It should be nice, smooth, blackened, and seasoned. Now you're ready for guacamole!I've been using mine 2-3 times/week for the past 6 months. It works like a charm and just gets smoother and smoother. By this point, mine is well-seasoned. The bowl and tejolote are smooth and black, and have a slight spicy aroma at all times.If yours is gritty, you have more elbow work to do. It's just that simple. I know, it's 2011...people hate effort, especially in America. But, trust me. It is worth it. The guacamole is as good as you are hoping.This is a good size and makes enough salsa verde for about 3 days worth of using as a condiment with the food I eat.It's a good shape and if you sanded the feet smooth, it doesn't scratch surfaces when you set it upon them (though I still always grind with it on a pot holder).