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Topic: Molcajete

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	GourmetSleuth - Mortar and Pestle(Molcajete, Thai Stone, Suribachi)
		The Molcajete, or Mexican version of the mortar and pestle appears in Mexican pre-history in the Tehuacán Valley, as early as the discovery of our hybridized present-day corn, 6,000 years ago.
		While the traditional molcajete is a simple round bowl they may also found in the shape of animals, most commonly a pig.
		Wash and scrub the interior of the molcajete and the tejolote with water and a stiff brush.
	www.gourmetsleuth.com /mortarpestle.htm (2028 words)

	Molcajete - Wikipedia, the free encyclopedia
		Salsas and guacamole prepared in molcajetes are known to have a distinctive texture, and some also carry a subtle difference in flavor, from those prepared in blenders.
		Molcajetes can also be used as a cooking tool, where it is heated to a high temperature using an open fire or hot coals, and then used to heat its food contents.
		Although true molcajetes are made of basalt, imitations are sometimes made of a mixture of pressed concrete and volcanic rock particles.
	en.wikipedia.org /wiki/Molcajete (339 words)

	Molcajete (Site not responding. Last check: 2007-10-28)
		The Mexican word for a heavy, three-legged mortar, the molcajete is never without its trusty counterpart, the tejolete [teh-hoh-LEH-teh], the Mexican pestle.
		The pair are made from basalt, or lava rock, and are used to grind tomatoes, tomatillos, and spices into thickly textured, tasty purées.
		Molcajetes are usually 8 inches in diameter, 5 inches high, and hold one quart of sauce.
	www.jamesbeard.org /old/eatTheseWords/words/molcajete.html (69 words)

	Melissa Guerra
		Molcajetes are hand carved out of volcanic rock, and are the traditional implement used for grinding spices in Mexico.
		The rice is sanding the interior of the bowl smooth.
		Rinse the molcajete with water, then scrub the interior clean with the brush, occasionally rinsing out the loosened grit.
	www.melissaguerra.com /info.cfm/in/2 (251 words)

	The versatile molcajete and scallop baking shells By Chuck
		The molcajete can be full of red hot glowing charcoal and it's legs will still be cool to the touch.
		I have used the molcajete as a heat source for straightening arrow shafts, heating and melting pitch and keeping hide glue hot when painting with pigments.
		Molcajetes can be purchased at most stores that sell Mexican food supplies and at some Mexican import shops.
	www.primitiveways.com /shells.html (545 words)

	mocajete - Molcajete
		"Molcajete tejolote" would be the terms used to refer to both the mortar and pestle.
		Typcially, a true molcajete is made from lava rock that provides a rough surface which helps to grind chiles and other ingredients for many of the popular salsa and sauces used with Mexican foods.
		Since the surface of the lava rock is so irregular and rough, the Molcajete is often "conditioned" by some who use it by placing uncooked rice kernels around the surface and grinding them into the open holes throughout the grinding areas.
	www.hormel.com /kitchen/glossary.asp?id=35665&catitemid= (174 words)

	Molcajete y Tejolete
		The molcajete y tejolete is simply the Mexican term for "mortar and pestle".
		The molcajete needs to be "seasoned"; before it´s used the first time to prevent it from crumbling.
		You are about to discover that the molcajete is a great time saver for getting that "rustic" texture that can only otherwise be achieved by cutting all of your ingredients by hand.
	www.great-salsa.com /molcajete.html (366 words)

	Traditional utensils key to real Mexican food
		Instead of chopping chiles, onions and tomatoes on a cutting board or in a food processor, authentic Mexican cooks grind the ingredients with a molcajete and tejolote, an abrasive volcanic rock mortar and pestle, respectively, that extract the intense flavors of the ingredients.
		The molcajete is just one of many cooking utensils that contribute to the distinctive taste of Mexican food.
		Authentic Mexican cooks grind ingredients with a molcajete and tejolote, a rock mortar and pestle.
	www.azcentral.com /home/food/mexico/articles/0609AZkitchen09.html (361 words)

	Molcajete (Mortar and Pestle) for only $25.95
		Molcajete or Mexican Molcajete - A large stone bowl or mortar and a pestle to grind chiles and spices.
		Molcajete's size may vary because of the stone, but it's usually around 8 inches in diameter and 4 1/2" inches tall.
		It is perfectly normal for a molcajete to shed a few bits here and there as it is being prepared for regular use, but do not use it to prepare salsa until it has finished this shedding process.
	www.mexgrocer.com /9117.html (938 words)

	JUMBO Stone Molcajete - Clearance (Site not responding. Last check: 2007-10-28)
		The molcajete (MÕL-CA-HÉT-Ã), or mortar and pestal, has been used for centuries in old Mexico for grinding corn into masa for tortillas or tamales and for making salsas.
		Place a handful of rice in the molcajete and grind until it is gray.
		First, soak the molcajete for 8-12 hours in lukewarm water to fill the porous surface and allow the flavors you will soon add to soak in.
	www.sunlandimports.com /prods/250200.html (648 words)

	Ston Molcajete / Molcajete Mexicano - mexican cookware
		The stone the molcajete is made is called "Piedra volcanica" volcanoe stone or granite stone.
		Spread the paste and be sure to cover all the pores on the inner part of the molcajete.
		Finally, clean the molcajete with a scrub and water and the molcajete is ready for use.
	www.mifiesta.com /km04520.html (375 words)

	Cooking Fire » Blog Archive » Pound, Grind, Serve
		Instead of slicing and liquefying like the blender, food is pulverized and crushed by the stone and the sides of the heavy mortar.
		The molcajete is also a dramatic serving dish for salsas and guacamole.
		Molcajete, a word taken straight from Nahuatl, the language of the Aztecs, is the commonly name in Mexico off the traditional lava stone grinding mortar and serving bowl — sometimes carved with a pig or goat face.
	cookingfire.com /?p=4 (289 words)

	RecipeSource: Salsa De Molcajete
		In a molcajete, with a tejolote, grind the serranos and garlic and add salt and pepper.
		When they are roughly ground, add the tomatoes and continue grinding.
		Serve in the molcajete or a small bowl.
	www.recipesource.com /side-dishes/salsas/01/rec0105.html (97 words)

	Guacamole in a Molcajete (Guacamole en Molcajete)
		Guacamole in a Molcajete (Guacamole en Molcajete) ---------------------------------------------------------------------------- Ingredients: * 2 ripe avocados * 6 tomatillos (little green tomatoes) * 2 cloves of garlic * 1 onion * 2 tablespoons of cilantro * serrano chili as desired * salt Procedure: 1.
		Grind up the garlic in a molcajete with the salt and chilis.
		(A molcajete is a rough-surfaced mortar - usually made of volcanic rock - for grinding up spices and vegetables.) 3.
	www.masterstech-home.com /The_Kitchen/Recipes/International_Recipes/Hispanic_Recipes_1/GuacamoleEnMolcajete.html (105 words)

	eG Forums -> Mexican Table Salsas
		They are not always the best tool for grinding spices or making pastes (a job traditionally done with a metate and mano), but they are unequaled in their ability to create a rustic, textured salsa with maximum flavor.
		TL: Molcajete and tejolote; TR: Grinding rice to season the molcjaete; BL: Why seasoning is important, chunks of rock that could be in the salsa; BR: The ultra-rough surface of a cheap molcajete.
		Ultimately the main benefits of a molcajete are two-fold: 1) connecting with the traditions of Mexican cuisine, and 2) the beauty of serving a salsa in the hunk of volcanic rock in which the salsa was made.
	forums.egullet.org /index.php?showtopic=39197 (5341 words)

	Be the First on Your Block to do the Molcajete from Head for Mexico: The Renegade Guide - the most comprehensive book ...
		Explain that your great-great-great-great-grandmother was an Aztec noble, a member of a tiny band that escaped Cortes’ destruction of the One World and lived undiscovered and undisturbed until your great-great-great-great-grandfather stumbled across them as he searched for the Treasure of the Sierra Madres.
		Toss the serranos, the onion and the garlic into the molcajete and use the tejolote to crush and blend them.
		As soon as all are served, pick up the molcajete and carry it around so that each person can scoop a big dollop of salsa onto their steak.
	www.headformexico.com /firstonblock.html (3463 words)

	Molcajete - Stone Mortar and Pestle - Medium (Site not responding. Last check: 2007-10-28)
		Molcajete - Stone Mortar and Pestle - Medium
		The molcajetes (mortar and pestle), have been in use for centuries in Mexico and are still used today for grinding chile peppers, mixing spices and serving salsa.
		They are hand chisled from conglomerate stone found in central Mexico and will become a steadily used food preparation utensil in your kitchen.
	www.directfrommexico.com /ccm565.html (74 words)

	Chef's Corner - Philadelphia Catering Co.
		One restaurant prepared the salsa tableside in a lava bowl called a 'molcajete' (pronounced mol-ca-he-tay) as they told you the menu specialties of the day.
		Once we saw this it became our quest to find a molcajete and have a local chef show us how to properly prepare this fresh salsa.
		Using the molcajete (or mortar and pestle) grind garlic and peppers into a smooth paste.
	www.philadelphiacatering.com /recipes/0407.asp (348 words)

	In My Kitchen: Molcajete Madness
		Miguel was annoyed that his brother brought back a painted molcajete because the painted ones are usually meant for the tourists (so says Miguel), but I'm kind of thrilled that my pig is painted, it makes him look less serious and much more inviting, maybe he's even happy.
		It is necessary to season the molcajete prior to using it or you'll get grit in your food.
		Add 4 cloves of garlic (peeled), 1 teaspoon of cumin (comino) and 1 teaspoon salt, kosher is good, and a teaspoon of pepper.
	www.murrayhill5.net /blog/inmykitchenblog/archives/000507.html (551 words)

	Mortar & Pestle
		, in the form of the molcajete, is great for all types of tasks, especially in preparing large quantities.
		The stone needs to be seasoned before first use, to stabilize its surface.
		Before first use, be sure to season the molcajete.
	www.fantes.com /mortar_pestle.htm (713 words)

	montefin's Food Glossary
		Canela quills are easily ground in a molcajete or other mortar and pestle (including your electric coffee/spice grinder) and has a delicate complexity.
		The Induction Phase is virtually identical, The benefit to dieters with the concept of both a modified Atkins Diet and a modified South Beach diet, basically merging the regimens to give a wider set of choices, is variety.
		Molcajete, a Mexican mortar and pestle often made out of volcanic rock which is very abrasive.
	www.montefin.com /diet/info/montefins-food-glossary.html (4550 words)

	CHEFS - Molcajete - Authentic Mexican Mortar and Pestle
		The molcajete is one of the world’s oldest kitchen tools and still among the most useful, especially for making and serving guacamole.
		Our authentic Mexican mortar and pestle is handcarved of natural volcanic stone so it’s just the right shape and texture for grinding herbs, whole spices and rubs, and for mixing sauces and pastes.
		The molcajete is a must-have for Mexican cuisine including salsa and móle sauces.
	www.chefscatalog.com /catalog/product.aspx?scommand=page&qstateid=dcc3720f-7b7a-46b6-b2b3-88a73cacb9b6&sp=all&item=21074 (112 words)

	Molcajete
		The classic Mexican variation of the mortar, the basalt molcajete is a heavy, three-legged bowl used as mortar, mixing bowl and serving dish.
		The molcajete can be used as mortar, mixing bowl and serving dish or as kitchen decor.
		Maintenance for the molcajete and tejolote is quite simple.
	shoptejas.com /molcajete.html (144 words)

	ChessBase.com - Chess News - Morelia — A Treck to the Volcano
		The tomatos and chiles manzana are smashed up in a molcajete (mortar and pestle), which in this region is made of volcanic stone.
		I believe the entire recipe used for the salsa they served us was to crush equal amounts of tomatoes and chiles, add some salt, pepper, oil and the ubiquitous green lemon juice.
		The salsa is served in molcajete in which it was made.
	www.chessbase.com /newsdetail.asp?newsid=2952 (1485 words)

	Delicioso! Dig into this guacamole with chips - Holiday Guide - MSNBC.com (Site not responding. Last check: 2007-10-28)
		In a molcajete* (a mortar-and-pestle style grinder), or in a bowl using the back of a wooden spoon, mash 1 teaspoon of the onion and 1 teaspoon of the chile pepper with a bit of salt to make a juicy paste.
		In a molcajete* or in a bowl using the back of a wooden spoon, mash the cilantro, onion, jalapeño pepper and salt into a paste.
		In a molcajete* or in a bowl using the back of a wooden spoon, mash flavoring mixture ingredients to make a juicy paste.
	www.msnbc.msn.com /id/6448213/did/10544641 (912 words)

	Metroblogging Los Angeles: La Parilla
		Later I found out via the LA Conservancy Curating the City map that the house originally belonged to a Charles Chapman which the painters of the murals mistook for Charlie Chaplin.
		At La Parilla, a molcajete is a stone pot that is scorching hot and filled with chicken, steak, scallions and nopalitos (cactus) smothered in a smokey rich red chile sauce.
		The molcajete is served with piping hot, homemade corn or flour tortillas and plates of beans and rice.
	blogging.la /archives/2006/03/la_parilla.phtml (651 words)

	Static (Site not responding. Last check: 2007-10-28)
		A molcajete is is a traditional mortar made of volcanic rock.
		It has been used in the preparation of Mexican food for centuries along with a tejolete or pestle Together, these large, heavy tools are used to grind herbs and spices, and to crush tomatoes, and other vegetables for salses and sauces.
		Once your molcajete is seasoned, use it as you like, and wash it just as you would any other dish or utensil.
	www.panamphoenix.com /martha.htm (152 words)

	Molcajete
		Serve salsa and guacamole in these useful 1-cup molcajetes.
		The molcajete is one of the world's oldest kitchen tools and still among the most useful, especially for making and serving guacamole.
		H.S. Inc. Molcajete, "Chico", Charcoal, 4 oz, Charcoal
	www.tusalsa.com /molcajete.htm (97 words)

	Guacamole (Site not responding. Last check: 2007-10-28)
		Guacamole should be made by hand, preferably in a molcajete, a mortar made from volcanic rock.
		Grind part of tomato to a paste, or reserve all of it to fold in at the end.
		If you don’t have a molcajete, chop garlic and chiles finely, then proceed using a bowl and fork.
	www.marthastewart.com /page.jhtml?type=content&id=recipe1380&search=true&resultNo=2 (118 words)

	Puerto Penasco, (Rocky Point) Mexico--Mexico,Puerto Penasco--What is a Molcajete? (Site not responding. Last check: 2007-10-28)
		In a museum it is a grinding bowl made of volcanic stone, often decorated with head, tail, and feet to assume the aspect of a pig or ram or goat.
		At Cocodrilo's Restaurant a molcajete is all this and more.
		The server made a dramatic entrance, wheeling them on a cart--two huge stone bowls filled with a sauce still bubbling, in which a large slice of cheese was melted.
	www.penasco.com /molca.html (166 words)

	NationMaster - Encyclopedia: Salsa (sauce)
		The International Phonetic Alphabet (IPA) is a system of phonetic notation devised by linguists to accurately and uniquely represent each of the wide variety of sounds (phones or phonemes) used in spoken human language.
		Mexican salsas were traditionally produced using the mortar and pestle-like molcajete, although blenders are now more commonly used.
		The molcajete, a mortar with its origins in Mexico, is a common kitchen utensil often used for preparing guacamole and grinding spices.
	www.nationmaster.com /encyclopedia/Salsa-(sauce) (3994 words)

	The Austin Chronicle: Food: Cilantro's
		When we were kids, my mother always made her salsa in the stone molcajete.
		She would roast the tomatoes, garlic, and chiles and then pound them in the molcajete to make a nice, chunky salsa, and she would bring it to the table still warm.
		At Cilantro's, the salsa comes to the table in little plastic molcajetes rather than stone ones, but it is nevertheless warm and chunky, and absolutely delicious.
	www.austinchronicle.com /issues/dispatch/2005-01-21/food_mini.html (567 words)

	FronteraKitchens.com \| Choosing, seasoning andusing a mexican mortar
		It’s not likely you’ll find a good, heavy molcajete made of the densest basalt (lava rock) for sale in the United States, simply because the best ones weigh and cost a lot, and there’s not a huge call for them.
		Light-weight “tourist” models look nice on the shelf but are so rough and porous that you’ll forever be finding grit in whatever you grind in them.
		To season your molcajete, grind a handful of wet, raw rice in it once a day for several days, until you’ve smoothed out some of the rough edges in the bowl and the rice no longer looks dirty.
	www.fronterakitchens.com /cooking/tools/mortar.html (358 words)

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