Review for Molcajete de Piedra Negra / Black Stone Mortar & Pestle Molcajete
April 26, 2010
This is my first molcajete. I had never even seen one before. Before ordering it, I was worried that I would get one of the bad ones -- ones that never season, leave grit, etc. Well, I am very happy with this one. I spent a couple of afternoons seasoning it with dry white rice -- grinding a small handful each time to a fine dust. It's a bit of work. I think 3-4 times total. The last time left no visible grit. I have now made several batches of guacamole and salsa in it. Not a SINGLE bit of grit. NONE AT ALL. But most important, the guacamole and salsa are very, very good. For the guac, I start by grinding several serranos and some onion and garlic into a green paste (not easy, it helps to add some salt), and then I blend in avocados and lime juice. The taste is incredible, and I don't think it could be replicated by a processor or blender. The molcajete is surprisingly easy to clean -- just a nylon brush and some really hot water (no soap). If you are like I was -- new to molcajetes and unsure of what to get -- I think you'll be very happy with this one.