If you’ve used a mortar and pestle to create pesto, you are on the path to using a molcajete and tejolote.
Traditionally made from volcanic rock, a molcajete (mortar) and tejolote (pestle) are used to prepare salsas.
The molcajete’s rough interior is great for grinding food and spices, as well as serving guacamole and other rustic sauces. As opposed to the uniformity of food chopped in a blender, using a molcajete adds depth of flavor and texture to any dish.
Take care to chop any ingredients that you plan to prepare in a molcajete as finely as possible before using the tejolote. Once ready, add ingredients in small batches until all are fully incorporated and blended to the desired texture.
This recipe for Salsa Mexicana, also known as pico de gallo, is perfect served atop tacos, fish, rice, or chips.
Pico de Gallo
Makes 1 ¼ cup
¾ cup finely chopped unskinned tomatoes
⅓ cup finely chopped white onion
3 (or to taste) chiles serranos, finely chopped
¼ cup loosely packed, fairly finely chopped cilantro
Salt to taste
3 tablespoons water, approximately
In the molcajete, mix the tomatoes, onions, chiles, and cilantro together well.
Add sea salt to taste and moisten with the water. If the tomatoes tend to be dry, a little more water may be necessary.
Set out at room temperature to season for about 30 minutes before using.
Recipe adapted from The Art of Mexican Cooking by Diana Kennedy