“El Molcajete”

“El Molcajete” is a Spanish word that most everyone who visits Mexico is familiar with. But many people don’t know its origin, how long it’s been around or all of its uses. The Molcajete has been a symbol in the culinary culture of Mexico for approximately 6000 years. The word derives from the Náhuatl word “Molcaxitl,” which means “cajete para salsa,” or salsa bowl. Made of volcanic stone, it serves the function of a blender (the modern day blender wasn't invented until 1922) for grinding peppers and tomatoes to make a better flavored salsa. It was used to make different types of salsas for the Aztecs, Emperors and even for the Conquistadores.

On top of this, el molcajete comes with a matching hand-held grinding tool known as a “tejolote.” The tejolote is the size of your grip which is used to grind the chilis and tomatoes.

Now, when you ask yourself, “What makes a Mexican kitchen stand out?”
We can point out many differences but let’s start with the must haves in a Mexican kitchen.

1) The molcajete – You can always make a good salsa but if you
want to make it more authentic and add more to spice to it, the molcajete is a
plus.

2) “Comal” – The grill: It is a flat, round heavy–duty
grill used for authentic Mexican cooking. Although a comal can last you a
lifetime, it doesn’t offer any additional flavor from its cooking surface.

3) “ Tortilladora” – The tortilla press: It is a traditional
tortilla press to make fresh homemade tortillas and “gorditas.” All you have
to do is prepare the dough and once it’s ready, flatten it out by squeezing the handle of the tortilla press.

4) Metate – It is known as a mealing stone, a ground stone
tool which is used for grain and seed processing. “Metates” were used by women
to grind and calcify maize as well as other organic materials when they prepared
food many years ago. Nowadays “metates” are found all over the world.

5) “Chiles” – when you walk into a Mexican kitchen if you
don’t find chilis, it is not an authentic Mexican kitchen. A Mexican meal
without spice, it loses its authenticity.

6) “Condimentos”- “cominos,”cumin, a type of plant,
“clavos,” “oregano”, “hierbasanta,” an herb used when making mole,“tomillo,” thyme, a mint plant and “laurel” are a few of the spices used in a Mexican kitchen.

Molcajetes have become very popular outside of Mexico in the last few years so if you don’t already have one, you can find them in a few stores in Tlaquepaque. They are also available in Tonala for a lot less money. Ask around in one of the stores on Tonaltecas and they’ll be able to point you in the right direction. But keep in mind that molcajetes are heavy and not the easiest things to carry around. If you are thinking on taking one back to the States, save yourself all the trouble and just buy one at Crate and Barrel for 30 dollars. Molcajetes now come in different sizes, sometimes the color may even vary, depending if you want to add a more Mexican touch.
You can also find one in many “mercados,” in California where the Mexican culture is more instilled since Latinos are no longer a minority.