Supermercado molcajete

Focker

Wondering if anybody could shed some light on this little guy.


Picked him up for a Jackson when at the store.  Each one kind of had their own personality, irregularities.  It is legit, from Mexico.  And I know they probably use machining tools now to make these down there, as opposed to a hammer and pick.  So the straight edges aren't too alarming.  It is quite dusty.  Cannot identify any mold marks.  Have heard of imitations using a mix of basalt and concrete.

Guess I will eventually find out when I grind a few batches of rice.  Didn't know if anyone had any experience with these, especially closer to the border peeps to rule out a fake.  Thanks.

SoCalTim

Oh yeah - I know it well. My mom uses this to grind her chili. She passed away a few years ago, but she knew how much I loved it, so she gave it to me. I use it all the time.

Btw, you can use a food processor to do the same grinding, but this is 'old school' .. there not worth too much, but boy do they look cool in the kitchen.

gdenby

Mortar and pestle are great tools. Have several Thai "pok poks". Wood, and pretty smooth granite. Or at least something like granite. They work nicely breaking down small amount of spices, seeds, etc w/o turning them to complete powder.

From what I've read about molcajetes, the dust is basalt dust left from the manufacturing. Some rice needs to be spent absorbing it while grinding.

Speaking of Thai, rice is often powdered, and then toasted, and used sort of like a condiment on sauced foods. I suppose your new tool could help doing the same.

Focker

SoCalTim said:

Oh yeah - I know it well. My mom uses this to grind her chili. She passed away a few years ago, but she knew how much I loved it, so she gave it to me. I use it all the time.

Btw, you can use a food processor to do the same grinding, but this is 'old school' .. there not worth too much, but boy do they look cool in the kitchen.

Thanks So Cal,
Was hoping this will add a little texture and flavor with smashing the seeds/oils after fire roasting, the blender or FP cannot without pulverizing.  We love guac, salsa, a regular in the rotation.  Usually it's a glass bowl and tater masher.  Worst case, I will put a cactus in it and place on my cookbookcase in the kitchen window. Lol

Focker

gdenby said:

Mortar and pestle are great tools. Have several Thai "pok poks". Wood, and pretty smooth granite. Or at least something like granite. They work nicely breaking down small amount of spices, seeds, etc w/o turning them to complete powder.

From what I've read about molcajetes, the dust is basalt dust left from the manufacturing. Some rice needs to be spent absorbing it while grinding.

Speaking of Thai, rice is often powdered, and then toasted, and used sort of like a condiment on sauced foods. I suppose your new tool could help doing the same.

Thanks @gdenby,

Those Thai ones are really cool.  And the ground rice tip is a fantastic idea.

I will wash, and season, and repeat.  Pretty confident it's basalt, not 100 percent though.  They had some really cool clay fired vessels too.  In English it said oven safe....tempting.

SciAggie

I used an old Mexican molcajete that was my mothers for quite a while. I finally bought a granite mortar and pestle from Thai Foods because it had a larger capacity and was less porous. 
I truly believe that the M&P is a worthwhile tool. Crushing herbs like cilantro and basil, mashing garlic and jalapenos - I think the flavor is better than the cutting it gets in a food processor. I find I reach for the M&P more and more as I find new ways to use it. 

Make Chuy's creamy jalapeno dip in the molcajete - it's superior to that from a FP. I half the recipe. It's a family favorite. 
http://www.copykat.com/2014/08/24/chuys-creamy-jalapeno-dip/

feef706

Focker said:

Wondering if anybody could shed some light on this little guy.


Picked him up for a Jackson when at the store.  Each one kind of had their own personality, irregularities.  It is legit, from Mexico.  And I know they probably use machining tools now to make these down there, as opposed to a hammer and pick.  So the straight edges aren't too alarming.  It is quite dusty.  Cannot identify any mold marks.  Have heard of imitations using a mix of basalt and concrete.

Guess I will eventually find out when I grind a few batches of rice.  Didn't know if anyone had any experience with these, especially closer to the border peeps to rule out a fake.  Thanks.

That is awesome, I went to a "super mercado" while I Dallas a few weeks ago, very cool experience.

Focker

Thanks guys, upon further inspection I think this is concrete kaka, made to look like it is hand carved.  It is going back.  I will find a good one.