¡guacamole!… Part I

I’m from California — Los Angeles to be exact, but went to college in the bay area. That said, it should come as no surprise that I LOVE guacamole.

I’ve managed to actually find some restaurants here in the NYC that offer a decent (fresh) guac — so no complaints there. It’s just that I find myself wanting it all the time and at 15-20 bucks a pop, it can get out of hand… fast.

So with that in mind, I purchased my very own molcajete and tejolote, which is Spanish for mortar and pestle. Carved from volcanic rock, the molcajete and tejolote are some of the world’s oldest kitchen tools, used by the Aztecs in Mexico for grinding corn into flour. I needed to make my guacamole official ya’ll!

Here is some pics of me properly prepping my molcajete.


Step 1: Initial Cure

  • Place the molcajete and tejolote in a sink and rinse thoroughly
  • Put a few handfuls of raw white rice into the molcajete, add some cold water and grind the rice using the tejolote
  • Repeat several times, making sure you have ground the entire interior surface of the bowl. Rotate the tejolote as you grind, so its surface is cleaned also
  • The molcajete is cured when no loose bits of stone or grit are present in the rice and the water runs clear

Step 2: Seasoning

  • With the tejolote, create a paste in the molcajete with one chopped onion, the cloves from one head of garlic and 3-4 tbsp. cooking oil
  • Spread the paste over the inside of the bowl, making sure to cover all the pores
  • Bake in an 300°F oven for 30 minutes
  • Let cool then rinse with water

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