A molcajete (Mexican Spanish, from Nahuatl mulcazitl) is a stone tool, the traditional Mexican version of the mortar and pestle tool, similar to the south american batan (stone) used for grinding various food products. The molcajete was used by pre-hispanic Mesoamerican cultures including the Aztec and Maya, stretching back several thousand years, and likely evolved from the more primitive metate grinding slab. Traditionally carved out of a single block of porous basalt volcanic rock, molcajetes are typically round in shape and supported by three short legs. They are frequently decorated with the carved head of an animal on the outside edge of the bowl, giving the molcajete the appearance of a short, stout, three-legged animal. The pig is the most common animal head used for decoration of this type. The matching hand-held grinding tool, known as a tejolote (Mexican Spanish, from Nahuatl texolotl), is also made of the same basalt material. Most pre-Hispanic Mesoamerican molcajetes were made of ceramic rather than stone, especially among the Aztecs.
   Molcajetes are used to crush and grind spices, and prepare salsas, and guacamole. The rough surface of the basalt stone creates a superb grinding surface that maintains itself over time as tiny bubbles in the basalt are ground down, replenishing the textured surface. As the porous basalt is impossible to fully clean and sanitize, molcajetes are known to "season" (much like cast iron skillets), carrying over flavors from one preparation to another. Salsas and guacamole prepared in molcajetes are known to have a distinctive texture, and some also carry a subtle difference in flavor, from those prepared in blenders. Molcajetes can also be used as a cooking tool, where it's heated to a high temperature using an open fire or hot coals, and then used to heat its food contents. Although true molcajetes are made of basalt, imitations are sometimes made of a mixture of pressed concrete and volcanic rock particles.
   --Molcajetes are also used as serving dishes in restaurants and homes. While recipes are usually not stewed or otherwise cooked in them, the molcajete stays hot for an extremely long time, and it isn't unusual for a dish to still be bubbling a half hour after serving. The molcajete is heated in the oven, seemingly until it almost glows, like the jewels in "Indiana Jones and the Temple of Doom". Then previously cooked ingrediants are combined in the molcajete. A typical dish might include carne asada, grilled green onions and nopal cactus pads, a leafy green like collards, and a simple cheese like the Mexican queso fresco. Toss the meat in something like a chipotle or pipian sauce, pour it into the bottom, and lean the onions, cactus and cheese against the side, only their ends in the sauce.
   It should be noted that if you acquire a molcajete, you've to season it before you can use it, whether to grind spices, make guacamole, or as above. This can be done several ways. First, you need to get all the loose stone out of it, lest it end up in your recipe. It might actually be healthful for you, but you probably wouldn't appreciate the grit. Soak the thing in fresh water for at least two days. Then, traditionally, take some dry white rice (raw) and grind it into the bottom and sides of the pestle with the tejolote. Dump the rice and repeat. After maybe an hour of this, the rice will stop taking on a grey color. When the rice stays white, you're done. Alternatively, and much easier, buy a copper brush and grind it on the bottom of the wet molcojete until you stop feeling grit in the water, maybe 15 minutes depending on how stiff your brush is. Whichever way you choose, never put detergent in the thing to clean it. Rather treat it like you'd a cast iron skillet and wipe it out.
   

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