How many of you have been out at a Mexican restaurant and ordered the guacamole made tableside? That rock bowl in which the guac is pulverized is known as a molcajete y tejalote, Spanish for “mortar and pestle.” This carved-basalt tool is traditionally used in Mexico, passed down through generations in many families (kind of like how I inherited my cast iron skillet!), and develops a gorgeous patina and texture over time.

seasoning a molcajete
Even though I’ve got a small ceramic mortar and pestle, I just couldn’t resist getting my hands on one when I was down in Mexico for Food Blogger Camp, and am pretty pleased with my impulsive decision. It’s a load, but Dan says my salsa tastes “just like in a restaurant!” and I’m psyched to have a bigger bowl for crushing roasted spices. If you decide to spring for this heavy piece of equipment, here’s how to break it in.
>> Read on for Cinco de Mayo-ready instructions on seasoning a molcajete PLUS a smoky salsa recipe. >>