How to Season a Molcajete

In my family, molcajetes are handed down from generation to generation like prized heirlooms; in fact, some are so perfectly worn, that they are coveted and hidden for fear that some jealous relative might snatch them right off the kitchen counter!

A molcajete is the volcanic rock-vessel used by Mexican cooks (either professional or home) to grind and crush both fresh and dried ingredients used in many Mexican dishes. Both the ancient Aztecs, as well as the Mayans, used molcajetes long before the Spanish explorers and conquerors came to the New World.Before food processors, molcajetes, and their pestle-like counterparts, tejolotes, were instrumental in achieving the perfect consistency of many bases used to flavor various foods. Once broken in, these essentials in Mexican cooking provide the best hard surface for grinding hard spices such as peppercorns and for mashing garlic cloves.

Maybe you've just inherited a molcajete or recently purchased one. Before you can use it, you must season it, much like a cast-iron pan must be seasoned before use. And like a cast-iron pan, molcajetes should never be scrubbed with abrasives or harsh soaps. Just rinse with fresh water and scrub with a semi-stiff brush. Your molcajete will only get better and more "broken-in" with every use. Once you taste salsa prepared in one, you won't want to break out the blender.

First, turn it upside down (it's a large rock, so watch your toes), and dust out any particles of grit. Then, soak both the molcajete and tejolote in a sink of lukewarm water for anywhere from 2-4 hours. When you pull them out, allow them to air dry (outside in the sun is a perfect place).

This next step is important: make sure that both the molcajete and the tejolote are completely dry before adding a handful of plain, uncooked white rice. Using the tejolote, grind the rice all over the inside of the molcajete. When I was a child, this tedious step was always handed to me; so if you have any children handy, put them to work! This grinding and dumping process could take up to an hour but is well worth the effort.

The rice will start to pulverize, turn gray, and fill in some of the many holes. Dump the "dirty" rice and refill with fresh rice. Repeat over and over until the rice appears to be white and no longer takes on the gray color of the volcanic rock.

Rinse with water to remove any traces of grit and chunks of rice.

Your molcajete is now seasoned and ready for use!