Molcajete Bowls; A Oaxacan Tradition Found in Kitchens Everywhere

Oaxacan food is a highly flavorful form of Mexican food native to the Mexican state Oaxacan. There are many staple dishes made in Oaxacan cooking, but one of the most interesting things about Oaxacan cooking is not necessarily the food but the preparation and serving method.

The molcajete bowl and pestle is used extensively in Oaxacan cooking for crushing herbs, preparing moles, and serving sizzling fajitas. The traditional molcajete bowl is formed from basalt river rock, and is made by hammering a cup like surface into its center with a quartzite rock.

There are many different molcajete bowls available on the market. These are made from either basalt rocks or lava rocks. However, basalt molcajete bowls are of a higher quality than that of the lava rock molcajete bowls.

Lava rock molcajete bowls tend to remain sandy even after they have been seasoned, but basalt bowls season well and do not introduce foreign elements into the food prepared therein. Basalt molcajete bowls are generally dark black while lava rock molcajete bowls tend to appear light grey.

If you see the word Molcajete de "something" on the menu in a Mexican food restaurant expect to be served a flavorful dish that is contained in a large molcajete bowl. The molcajete bowl may be decorated with traditional Aztec themes or maybe formed in the shape of a cow or a pig.

The molcajete bowl is heated inside a hot oven and then placed on top of a traditional wooden trivet. Food is placed inside the bowl and remains a constant temperature throughout the meal. This is largely due to the fact that the molcajete bowl retains its heat. Be careful when eating. The molcajete bowl will be extremely hot.

Molcajete bowls and pestles are essential for making fantastic moles. They are easy to use by even the most in experienced cooks. To create a fabulous guacamole, try the following recipe.

Susan's Favorite Guacamole de Molcajete

Ingredients:

2 large avocados
1 medium tomato
1 small onion
1 lime
Salt

Cut the avocados into halves. Stab the center avocado seed with a knife and pluck it from the avocado half. While the avocado is still in its peel, cut the avocado into cross sections. Turn the avocado inside out and scrape the avocado into the molcajete bowl.

Dice one tomato and one quarter of an onion. Add it to the molcajete bowl. Crush the avocados, tomatoes and onion with the pestle. Mix the ingredients thoroughly, but do not completely mash them up. There should still be recognizable bits of avocado and tomatoes in the molcajete dish.

Add salt. Squeeze the juice of one lime into the guacamole.

Serve immediately.

References:

Guacamole de Molcajete

Making a Molcajete

Steak Fajitas with Cactus

What is a Molcajete