There is an old saying in Mexico that every man should eat at least one molcajete in his life--not literally, of course, since a molcajete is a stone mortar that is not meant to be eaten. It is used to grind classic ingredients used in Mexican food. Over the years, a treasured family kitchen utensil will grind down with use. The key for shoppers is to find a molcajete that is not too soft and sandy, but sturdy enough to grind peppers and spices essential to Mexican cuisine.
Instructions
1. Examine the molcajete to make sure there are no large holes in the surface and no sand when the pestle is ground into the bowl. Molcajetes are made from basalt, a type of lava stone, that is porous, but not as soft or as riddled with holes as a pumice stone.
2. Look at the lip of the bowl. The molcajete may look authentic with the traditional three feet and a deep cup-shaped bowl, but some online offerings are made in China and have a lip that curves out--a clear sign of a fake.
3. Do not reject the modern-looking molcajetes. Many are fashioned like pigs with four feet and a pig's face on one side. While they look like they are made from concrete, they are cut from dense basalt and are very durable.
4. Shop for the the best molcajetes at Mexican market stalls that sell kitchen equipment. Local housewives shop for culinary tools here. Avoid tourist shops or stalls selling souvenirs.
5. Look for molcajetes in ethnic grocery stores in the United States, often at cheaper prices than upscale culinary equipment stores, and pick up a couple of plastic models. They are not used for grinding chiles, but for serving sauces and salsas.
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