Chef, I have my Grandmother’s molcajete that she brought over to the U.S. in 1914 as a refugee from the Revolution in Mexico. I have it on display on my kitchen island and is a daily reminder of what she and my Grandfather sacrificed for their 100 grandchildren. 🥰
Thanks. I have had one on my counter for about a month, and knew I had to "season" it, but didnt know the exact details, and have been too busy or distracted to look it up. I take lunch my lunch break and this video pops up. Awesome.
I bought one today at a Mexican grocer about an hour's drive from here (here is Buffalo, NY - we have a lot of Puerto Rican options, but I had to take a drive for this). I look forward to repeating this procedure until the molcajete is ready to use. Thank you for the video (and all the great recipes)!
I have the hardest time feeling like I’m cleaning my molcajete properly. Despite many rounds of rice prep, every time I do spices, the spice aroma remains very strong. Especially cloves. I use a stiff brush and hot water to clean it out, but a very strong aroma remains. Hate the idea of carrying over spice flavors from one recipe to the next.
Thanks Rick. Two items: - A rice-corn mix is the tradicional seasoning in central Mexico - Tradition tells never use soap in a molcajete... never, only a brush under running water. If for some reason you need a deeper coeaning, soak it in a 50-50 water-white vinagre solution... may be some coarse salt...
I don;t understand how is it safe to use vinegar solution on any stone, since vinegar and other acids, especially lemon juice, causes etching ( serious damage ) over time. Could You explain? What's the traditional way of molcajete deep cleaning? Maybe salt + water + scrubbing?
Thanks Rick, but I'm a bit confused. After washing, you said to dry it. But later you said it would be damp. Then, you said to wet the rice, but later you mentioned the dry rice. Yikes. Please explain. Thanks
you can speed up the process a bit, after taking a pressure washer to it after 2-3 rounds of grinding, to blast all debris out of the little nooks and crannies. then some more rice crushing. :D
Here in our area they use to serve HOT hot broth with cooked mix veggies, cheese, shrimp etc, the molcahete would also be very hot, not sure if they cooked everything in an oven to serve. With this said I take it that it withstands very hot heat?
I’ve had a mortar and pestle for years…is there a difference? The only thing obvious to me is that although made of stone and looks just like a molcajete on the outside, the inside bowl and the working end of the pestle are polished smooth. Can they be used the same?
Kind of? I'm not a molcajete genius but the coarseness of the the stone is what I think is the difference. It allows the ingredients to break down more.
@@MsKK909 A molcajete is really a specialized tool for salsa. A mortar and pestle won't grind veggies as well as a molcajete. You don't want a pulp. Likewise, a mortar and pestle is much better for grinding spices. It all comes down to the right tool for the job. I have both, just like why I have multiple pots and pans, or knives for that matter.
I believe it should be lava but there are a lot of roadside vendors that they to pass off cement ones as legit. Spend the extra money and get a lava one.
I have both granite and lava rock. They are both very good for grinding spices, etc. However the lava rock is excellent for making salsa because its rough, porous surface makes short work of tomato skins, garlic cloves and pretty much everything else. I use my granite molcajete for guacamole so it doesn't feel left out. 🥰🥑
@@joejojo5966 I never use soap on either the lava or granite. The lava especially because it is so porous. After conditioning it with rice and salt, just rinse it well with warm water and scrub with a clean brush. I bought a scrub brush especially for my molcajete so no soap transfers from my other ones.
Some manufacturers of granite mortars strongly advocate against using dishwasher. My gut tells Me molcajete is even more prone to get damaged this way over time. Some of them even strongly advocate for avoiding soap and even washing up liquid (unless used in tiny amounts) and using water + brush only on the daily basis.
The guy is right there with everything needed to show us how to do this, but instead of actually showing us how with some rice, he just tells us instead. Duh!
Chef, I have my Grandmother’s molcajete that she brought over to the U.S. in 1914 as a refugee from the Revolution in Mexico. I have it on display on my kitchen island and is a daily reminder of what she and my Grandfather sacrificed for their 100 grandchildren. 🥰
Did you just said 100 grandchildren 😥
@@ericktellez7632 yes… she had 16 children 💕
@@ShesInLosAngeles 😳😳😳😳
Bravo viva la Mexico.
@@ShesInLosAngeles Aww mi abuelita had 13 and they all had at least 6-8 kids. But the grandkids nah, they were lucky if they had 2 kids.
Thanks. I have had one on my counter for about a month, and knew I had to "season" it, but didnt know the exact details, and have been too busy or distracted to look it up. I take lunch my lunch break and this video pops up. Awesome.
Thanks for the tutorial AND the proper pronunciation of molcajete!
Muchisimas gracias Chef Rick. Se le agradece sus ensenanzas. Bendiciones para ud y su familia.
I didn’t know this; many thanks Rick! 🕊🌱👋
You so right about salsa made in molcajete. It is an amazing taste, more so if the ingredients are roasted.
Always full of practical knowledge and advice. Thanks Chef!
100% needed this video!!! Got an old one from grandma
Excellent! Thank you Rick- 👍
Thank you Mr Bayless.
Mil gracias!! I vaguely remember my abuela dumping rice out of hers, but she never spoke about it......
Thank you! My boyfriend got this for me for my Bday....the only thing missing was how to care for it. 👍
I bought one today at a Mexican grocer about an hour's drive from here (here is Buffalo, NY - we have a lot of Puerto Rican options, but I had to take a drive for this). I look forward to repeating this procedure until the molcajete is ready to use. Thank you for the video (and all the great recipes)!
Great video!
I remember doing this to mine years ago when I got it....I'm very happy that process is over! :D
Thank you 💯
Thank you!!!!
Mine is quite coarse so I was a little leary about the porosity but it makes great salsa.
It took me at least three days to break I’m in lol but worth every sore muscle
Can you use dried beans or other hard grains to get the same results?
I have the hardest time feeling like I’m cleaning my molcajete properly. Despite many rounds of rice prep, every time I do spices, the spice aroma remains very strong. Especially cloves. I use a stiff brush and hot water to clean it out, but a very strong aroma remains. Hate the idea of carrying over spice flavors from one recipe to the next.
Similar experience-I made guacamole once, then pesto, and it has taken quite a bit of rice to get the pesto aroma out.
@@michaelnewman3521 Agree. I can hardly imagine getting the smell of basil out.
I would get a marble mortar for those spices and herbs, and use the stone one exclusively for salsa.
@@josephmartinez8803 Thanks. Too bad Rock couldn’t be bothered to reply on this thread. ☹️
Exactly. Use the right tool for the job at hand.
Where can we buy or find real ones that aren't the crappy tourist ones?
Why is the pig face so popular? just went down to Cancun and and like 90% of them had a pigs face. Took me a while to find a regular one I liked.
Last time I saw one of them my mom was still a live
What do you think of the ones with the hashed pattern on the inside?
Thanks Rick.
Two items:
- A rice-corn mix is the tradicional seasoning in central Mexico
- Tradition tells never use soap in a molcajete... never, only a brush under running water. If for some reason you need a deeper coeaning, soak it in a 50-50 water-white vinagre solution... may be some coarse salt...
I don;t understand how is it safe to use vinegar solution on any stone, since vinegar and other acids, especially lemon juice, causes etching ( serious damage ) over time. Could You explain?
What's the traditional way of molcajete deep cleaning? Maybe salt + water + scrubbing?
Nice I can you your sub count go up !
Well guess there's no excuse now to let mine keep setting on the shelf. I never cured it and wondered if what I read online was right. Now I know.
Thanks Rick, but I'm a bit confused. After washing, you said to dry it. But later you said it would be damp. Then, you said to wet the rice, but later you mentioned the dry rice. Yikes. Please explain. Thanks
Timestamps, please. When does he mention "dry rice"? You can post a timestamp like this 1:39
@@armacham
At approximately 1:13
I think that when he said dry rice, he meant "uncooked" rice.
you can speed up the process a bit, after taking a pressure washer to it after 2-3 rounds of grinding, to blast all debris out of the little nooks and crannies. then some more rice crushing. :D
Here in our area they use to serve HOT hot broth with cooked mix veggies, cheese, shrimp etc, the molcahete would also be very hot, not sure if they cooked everything in an oven to serve. With this said I take it that it withstands very hot heat?
I suspect broth-like things wouldn’t leave nearly the smell. As I said, try a couple of cloves! you’ll never get the smell out.
Yes, it can take hot heat. Do a TH-cam search and you will see that you can out it in an over or heat it up over a stove.
yes, as it's volcanic stone.
Did this a long time ago.
I use mine almost daily for all manner of things.
I’ve had a mortar and pestle for years…is there a difference? The only thing obvious to me is that although made of stone and looks just like a molcajete on the outside, the inside bowl and the working end of the pestle are polished smooth. Can they be used the same?
Not really.
@@morrismonet3554
???…..not really there’s a difference, or not really they can be used the same?
Kind of? I'm not a molcajete genius but the coarseness of the the stone is what I think is the difference. It allows the ingredients to break down more.
@@MsKK909 A molcajete is really a specialized tool for salsa. A mortar and pestle won't grind veggies as well as a molcajete. You don't want a pulp. Likewise, a mortar and pestle is much better for grinding spices. It all comes down to the right tool for the job. I have both, just like why I have multiple pots and pans, or knives for that matter.
@@robertooso6518 Yes, it is quite coarse compared to the smoothness of a mortar. Different tools for different jobs.
Hi. Why do I have rice stuck in the holes?
I took a pressure washer to mine for 20-25 minutes and then alternated dry rice and dry beans and grinded for two hours
How can you tell if you have a real molcajete or a fake one ??
Granite or Lava (i know Lava is traditional) Molcajete??
I believe it should be lava but there are a lot of roadside vendors that they to pass off cement ones as legit. Spend the extra money and get a lava one.
I have both granite and lava rock. They are both very good for grinding spices, etc. However the lava rock is excellent for making salsa because its rough, porous surface makes short work of tomato skins, garlic cloves and pretty much everything else. I use my granite molcajete for guacamole so it doesn't feel left out. 🥰🥑
@@helpfulnaturalwhen you first buy it clean and season it, in cleaning process, is soap safe? I've read it can get into the stone and affect flavor
@@joejojo5966 I never use soap on either the lava or granite. The lava especially because it is so porous. After conditioning it with rice and salt, just rinse it well with warm water and scrub with a clean brush. I bought a scrub brush especially for my molcajete so no soap transfers from my other ones.
@@helpfulnatural tyvm!
Will a dishwasher not work?
Won’t work
Some manufacturers of granite mortars strongly advocate against using dishwasher. My gut tells Me molcajete is even more prone to get damaged this way over time.
Some of them even strongly advocate for avoiding soap and even washing up liquid (unless used in tiny amounts) and using water + brush only on the daily basis.
So you mean you don't let your long haired cat use it for a bed? 🤣🤣
The guy is right there with everything needed to show us how to do this, but instead of actually showing us how with some rice, he just tells us instead. Duh!
mexicah food. kitcheh