Vasconia 5031764 4-Cup Granite Molcajete Mortar and Pestle

It is very good food grinded in the mortor tastes very good natural taste makes like it very much full of flavours

Amazing product...grinds eveything into a smooth paste ..fresh marinate for fish and chicken.

Fantastic Product.Arrived neatly Packaged

Very handy in use day to day kitchen use . Quality of the product is very genuine. Grinding is very convenient.

It is very large for home use

Quality issue. Not deep enough. When we pound any masala or chutney the stuff spils out as it is not deep enough

Not.. Good

I had to season it first. But works really well. I like the shape of the pestle. Good size for making larger batches of salsa

Ok, I bought this due to reviews and the size. Very happy I did pick this one. The smaller ones are not practical for anything more than grinding spices. This one so far I've made (actual recipe names) Salsa Verde de Molcajete, Guacamole de Molcajete, and another guacamole using avocados and tomatillos. The size is nice as the ingredients don't come out. It holds enough for a group, and is kind of fun to make in front of people. The quality is great, very sturdy. Some key points, if you just got one and don't know, read all of the following. NEVER wash with soap! Molcajete Cure Recipe Instructions: 1.-Thoroughly clean the Mexican Molcajete with soap and water. 2.-With your pestle, grind some garlic up to a paste and spread all over the inside of the mortar. 3.-Leave it to rest, through a whole night. 4.-The next day rinse away the garlic from the mortar and presto! your on your way to prepare your delicious Mexican salsas and guacamoles. 5.- This Mexican recipe also can be used to prepare(cure) you cast iron plate or comal, where you can warm up your tortillas, quesadillas, sopes and Mexican tamales. 2 MORE RECIPES TO CURE MOLCAJETES 1) Baking the Molcajete: Inside the molcajete itself, create a paste using onion, garlic, and cooking oil as the base. Spread the paste and be sure to cover all the pores on the inner part of the molcajete. Then place it inside the oven and bake it for 30 minutes at 300 degrees so that the paste thoroughly permeates the stone. Once the molcajete has cooled off, wash it thoroughly with soap and water. 2) Boiling the Molcajete: Place the molcajete on the stove grill and fill it with water and a lot of grain salt and vinegar. Allow the water to boil and let it be thoroughly consumed. Now let it cool off and cover any left over pores with uncooked rice, using the tejolote (pestle) to grind. Finally, as a test: Before using a Molcajete for your first salsa: grind up some sea salt (thick) then some crushed corn until they come out clean and free of debris. Finally, clean the molcajete with a scrub and water and the molcajete is ready for use. Try one of the two curing methods and do a test. This should take care of the shedding problem and you will be ready to make your salsas. Alternate info: You must season your molcajete before you use it. Otherwise whatever you prepare in it will just taste like dirt/rock. Place a handful of rice in the molcajete and grind until it is gray. Throw this rice out and repeat until the ground rice is still white. This may take quite some time. Best to do it over a few hours or a few days, otherwise you will end up with a sore wrist and shaved knuckles. Happy Cooking! Rock Salt is the key to seasoning a brand new " molcajete ". Using the "pestle" that came with the bowl, put in some rock salt and " grind " it into all surfaces of the molcajete. When the rock salt becomes table salt rinse the bowl. Repeat this procedure until the inside of the bowl is smooth to the touch. This will take at least one-two hours of " work " to make the surface smooth, depending on the size of the molcajete. This may seem tedious, but it is well worth it. Here is another tip about the preparation and care of your newly acquired molcajete. First, soak the molcajete for 8-12 hours in lukewarm water to fill the porous surface and allow the flavors you will soon add to soak in. Then, take some of your favorite spices (we recommend a few cloves of garlic, a tablespoon of comino (cumin), salt and pepper) and grind vigorously until they are mostly absorbed by the surface. Lastly, you should not use dish soap to clean your molcajete, nor should you put it in the dishwasher. A thorough rinse with hot (very hot) water shortly after using is all the cleaning your molcajete will ever need. Just like your trusty cast iron skillets, it only gets better with age.

Great piece of kit, very heavy and robust , looks exceptional on the side board

Just loving this so much, it’s so perfect to grind your homemade spices, also perfect to make ginger & garlic paste. I made so many chutney’s on this Love the depth on this, perfect 👍

El corte de la piedra es bastante fino y le da una buena presentación al Producto; las dimensiones son adecuadas a lo que estaba buscando. Prepare una salsa y salio bastante bien. Logicamente que antes de esto hay que llevar un Proceso de curado con sal y ajo y lavarlo bastante bien para retirar todo el polvo y piedritas derivadas del corte pero no traía mucho por lo que fue fácil. Muy recomendable.