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Molcajete authentic Handmade Mexican Mortar and Pestle 8.5"
Purchase options and add-ons
Material | Lava Stone |
Brand | OUTASIGHT |
Color | Black |
Finish Type | Unfinished |
Item Dimensions LxWxH | 12.6 x 9 x 9 inches |
About this item
- Molcajete - Authentic Mexican Mortar and Pestle
- Bulb Only - No Housing Included.
- This product comes with a 120 Day Warranty.
- Also Works With:
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This Item OUTASIGHT Molcajete authentic Handmade Mexican Mortar and Pestle 8.5" | Recommendations | dummy | dummy | dummy | dummy | |
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Price | -5% $38.88$38.88 Typical: $40.99 | $64.99$64.99 | $59.99$59.99 | $29.89$29.89 | -6% $31.99$31.99 Typical: $33.99 | $63.99$63.99 |
Delivery | Get it Apr 2 - 8 | Get it as soon as Tuesday, Apr 2 | Get it as soon as Monday, Apr 1 | Get it as soon as Monday, Apr 1 | Get it as soon as Monday, Apr 1 | Get it as soon as Monday, Apr 1 |
Customer Ratings | ||||||
Sturdiness | 4.3 | 5.0 | 4.6 | 4.5 | 4.7 | — |
Giftable | 4.3 | 5.0 | 4.5 | 4.8 | — | — |
Value for money | 4.6 | — | — | 3.9 | 3.2 | — |
Easy to clean | — | — | 4.8 | 4.2 | 4.9 | — |
Sold By | pedrobarry | Bonita Imports | Bonita Imports | Amazon.com | Bluerose Tech | Coladera |
material | Lava Stone | Lava Stone | — | Lava Stone | Granite | Stone |
finish type | Unfinished | 100% Volcanic Stone | — | Unfinished | Unfinished | Unfinished |
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Product information
Material | Lava Stone |
---|---|
Brand | OUTASIGHT |
Color | Black |
Finish Type | Unfinished |
Item Dimensions LxWxH | 12.6 x 9 x 9 inches |
Item Weight | 6.14 Pounds |
Product Dimensions | 12.6 x 9 x 9 inches |
Item Weight | 6.14 pounds |
Manufacturer | TheLatinProducts |
ASIN | B001J3ZZ4I |
Item model number | 8541981377 |
Customer Reviews |
4.6 out of 5 stars |
Best Sellers Rank | #66,196 in Kitchen & Dining (See Top 100 in Kitchen & Dining) #81 in Mortar & Pestles |
Is Discontinued By Manufacturer | No |
Date First Available | December 10, 2008 |
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Watch This Before You Get This Mortar And Pestle Set
Jason Minor
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The Perfect Guacamole
Amazon Kitchen
Product Description
It is a handmade product, made from lava rock. The product by nature will be porous. We have listed a preparation guide on the listed item. Those steps will cure and prepare the mortar's porous surfaces. Being a handmade product made with natural material all of the pieces will be unique and porous will be in different parts of the item.
Customer reviews
Customer Reviews, including Product Star Ratings help customers to learn more about the product and decide whether it is the right product for them.
To calculate the overall star rating and percentage breakdown by star, we don’t use a simple average. Instead, our system considers things like how recent a review is and if the reviewer bought the item on Amazon. It also analyzed reviews to verify trustworthiness.
Learn more how customers reviews work on AmazonCustomers say
Customers like the quality, appearance and versatility of the mortar and pestle set. They mention that it looks good, is well constructed and will last for a long time. They also appreciate the rustic, hand hewn look. Customers say it makes the best guacamole and is great for pesto sauces. They like the size, depth and quality of the product. That said, some complain about the porousness and ease of seasoning.
AI-generated from the text of customer reviews
Customers like the quality of the mortar and pestle set. They mention that it is well constructed, heavy weight, and has beautiful craftsmanship. They also say it will last for a long time, is well seasoned, and shows no signs of damage. Overall, customers are happy with their purchase and recommend it to others.
"...Arrived well packaged. The mortar and pestle are very robust, and while exhibiting some rustic touches due to how they are made, it is all pretty..." Read more
"...By this point, mine is well-seasoned. The bowl and tejolote are smooth and black, and have a slight spicy aroma at all times...." Read more
"Good quality product" Read more
"...There are slight imperfections with it which don’t appear to have any negative effect on its function...." Read more
Customers like the appearance of the mortar and pestle set. For example, they say it looks good sitting out on the counter, has a good grinding texture, and is a perfect complement to their kitchen and decor. Some mention that the stone is beautiful and the inside is very nicely finished. Overall, most are happy with the product's appearance and find it to be an excellent addition to their home and kitchen.
"...And a side benefit is that it looks good just sitting out on the counter." Read more
"...turned out black and nice looking, but it still has some "holes" in it...." Read more
"...Look up some history before purchasing. It’s absolutely beautiful. I love the small chisel marks underneath and the “imperfections”...." Read more
"...I have since decided that the inside of this is just very nicely finished and there simply isn't a lot of residue from the manufacture...." Read more
Customers like the versatility of the mortar and pestle set. They say it makes the best guacamole, is great for pesto sauces, and adds great taste to salsas, marinades, and sauces. Customers also mention that the mortar handles the ingredients like a champ and making guascamole with it is a breeze.
"...This is a good size and makes enough salsa verde for about 3 days worth of using as a condiment with the food I eat...." Read more
"...But my salsa was amazing and ridiculously delicious. I didn’t spend hours curing it and didn’t see or taste any dust or rocks...." Read more
"...It has a very coarse feel to it and has great potential for grinding...." Read more
"...I rather found the process of grinding rice therapuetic and enjoyable. I used brown rice (it was all I had.)..." Read more
Customers like the size of the mortar and pestle set. For example, they say it's large, sturdy, and able to fit three avocados. Some mention that the pestle is large and comfortable. Overall, most are happy with their purchase and use it to make great guacamole.
"...The guacamole is as good as you are hoping.This is a good size and makes enough salsa verde for about 3 days worth of using as a..." Read more
"...For the most part packing ok. Love the size. The pestle is large and comfortable...." Read more
"...The cut of the bowl is nice and deep. The pestle is the perfect fit for your hand...." Read more
"...I love the size and shape of the tejolote.Packaging: You can tell the company takes great care in packing this item...." Read more
Customers like the authenticity of the mortar and pestle set. They say it's made from lava rock, and is authentically made in Mexico. Customers also appreciate the consistency and natural volcanic, porous surface.
"This is clearly an authentic handmade molcajete which appears to be from volcanic basalt - the way they’re supposed to be...." Read more
"...it does need to be cured before you use it -- it has a genuine, natural volcanic, porous surface...." Read more
"...I'm no expert, but this seems to be the real deal, volcanic rock...." Read more
"...product's authenticity, but from visuals, it seems like the material is questionable...." Read more
Customers like the weight of the mortar and pestle set. They mention it's super heavy, but not too heavy for moving it and cleaning it.
"This molcajete is a hefty, heavy weight and it has beautiful craftsmanship. It has a very coarse feel to it and has great potential for grinding...." Read more
"...It is a heavy weight, well constructed mortar. It came with instructions for seasoning it and I followed them and it works great...." Read more
"Super heavy, really nice. Read up on care instructions!!" Read more
"...Bowl is very heavy -- after I cured it, I stuck some felt feet on it so it wouldn't scratch my table & counters -- it appears to be real volcanic..." Read more
Customers are mixed about the ease of seasoning. Some mention it's worth the hassle, great for advanced users, and easy to handle and take care of. However, others say that there were no care instructions that came with it and that it took a lot of work to prepare it.
"...There are videos on YouTube to show you how. Very easy...." Read more
"I would give it 5 stars -- but it didn't come with directions for how to cure it -- I had to google it and ask a chef friend what to do...." Read more
"...It is a heavy weight, well constructed mortar. It came with instructions for seasoning it and I followed them and it works great...." Read more
"...Yes this tool requires a learning curve and some time and energy. No, it’s not the easiest or fastest way to make salsa...." Read more
Customers are dissatisfied with the porousness of the mortar and pestle set. They mention that the material chalks after they soak it, has uneven sized pores throughout the surfaces, and there are still rice bits caught in the pores.
"...It’s pretty porous. You’ll probably have a bit of hard time to clean out the holes...." Read more
"...2: My next gripe is that this gray, porous material "chalked/chalks" after I soaked the molcajete/tejolote for 2+ hours and let it air dry for 24-..." Read more
"...be cured before you use it -- it has a genuine, natural volcanic, porous surface...." Read more
"...There are uneven sized pores throughout the surfaces of both, which are from the volcanic rock from which they are made...." Read more
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Top reviews from the United States
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Reviewed in the United States on January 13, 2024
A real molcajete *IS* made of basalt, but it needn't be made of river rock basalt (as is the case for the MAJORITY of ones used in Mexico).
This is in fact an actual volcanic rock molcajete. It has the mottled color, the porous surface, the noticeable tool marks when it was made, and...well...if you can't tell the difference between volcanic rock and concrete, molcajetes are not for you (hahahaha). Now, it is also important to note that basalt comes in a WIDE range of colors: black (usually in rivers) to light greys, sometime with white splotches all over.
If yours is not jet black, that is A-okay as long as it is still basalt...which this one is.
Now, you need to cure it.
What I did:
I started with 120 grit sandpaper and I SANDED EVERYTHING! I sanded the feet, the sides, the inside...EVERYTHING! Do a few extra passes on the tejolote because the sides of that never grind against anything, so it doesn't smooth as well during the grinding as the rest of the bowl portion.
Once it is smooth enough that it no longer hurts to move your hand across it, it is time to start grinding.
Start with 4 runs of dried corn (1 cup for each run). Add small portions and grind in a smooth motion that lets your wrist slightly rotate as you come along the sides.
After the corn, it is time for 4 runs of dried pinto beans. After the beans, do 4 runs of white rice.
By this point, it should be smoothing up nicely, and the rice should be white.
If it is not, you need to go back a stage or two. This is a lengthy process. If you stretch it out over a few day, it is fine. Otherwise, if you are like me, be prepared to accept blisters, but get it done in a day or two.
Once it is smooth and no longer gritting the rice, we need a final curing.
I first roasted 3 serrano chiles. Grind those into a paste. Toss in 3-4 cloves of garlic and grind them. Add some cumin, salt, pepper, and Mexican oregano. Now, here comes the real important part. When you look at a well used Molcajete, you will notice the inside is actually black. How did this happen? Oil. Oils from avocados. So, you can grind some avocado into your curing paste and/or add a little olive oil.
Then stick it in a 400-450*F (depending on what oil you used) oven for a good half an hour or an hour with the tejolote in it. Then just turn off the oven and let it chill overnight inside the oven (it takes a LONG time to cool...cause it's volcanic rock).
The next day, take a stiff brush and some water and clean it out. It should be nice, smooth, blackened, and seasoned. Now you're ready for guacamole!
I've been using mine 2-3 times/week for the past 6 months. It works like a charm and just gets smoother and smoother. By this point, mine is well-seasoned. The bowl and tejolote are smooth and black, and have a slight spicy aroma at all times.
If yours is gritty, you have more elbow work to do. It's just that simple. I know, it's 2011...people hate effort, especially in America. But, trust me. It is worth it. The guacamole is as good as you are hoping.
This is a good size and makes enough salsa verde for about 3 days worth of using as a condiment with the food I eat.
It's a good shape and if you sanded the feet smooth, it doesn't scratch surfaces when you set it upon them (though I still always grind with it on a pot holder).
I studied many different recommendations for curing it, and here’s what I ultimately decided to do:
1. Wash the molcajete and tejolote thoroughly with water and then allow them to air dry. Try to wipe up as much of the the grit as possible without letting it run down the drain for the sake of your plumbing. Work on a plastic cutting board or towel to avoid scratching your sink, countertops or tables.
2. Lightly go over the molcajete and tejolote surfaces with 120-grit sandpaper just to add a smooth finish and remove some of the ridges that may be present. Wash both and scrub with a plastic-bristled brush then allow to air dry once more. I recommend having a dedicated brush just for the molcajete simply so soap doesn't inadvertently creep into your cleaning process.
3. Grind a small handful of rice (just rice for the first batch) until it’s a ground to a powder. Work up along the sides and top of bowl cure all working surfaces.
4. Discard rice, wipe off with brush, and repeat with an even mixture of rice and coarse salt. Repeat as many times as needed until rice/salt powder comes out mostly white with no grit. Many have reported that it takes 8-10 batches to remove all grit. I found that mine was clean after only 5 - I think the 'pre-cleaning' process helped to remove much of the initial grit.
5. Season with a couple of cloves of garlic, coarse salt, a few pepper corns and cumin seeds, and grind it down, covering all interior surfaces. Allow paste to sit for a few hours, then wash it out and clean with brush. One last air dry, and it’s now ready to take your salsa game to the next level!
*Final note: Never use soap during the cleaning, curing, or cooking process as the soap flavor will leach into the food. Including an out-of-the-box and cured/seasoned "before/after" pictures for reference on what it should look like once it's ready to start making salsas and guacamoles.
Reviewed in the United States on January 10, 2022
I studied many different recommendations for curing it, and here’s what I ultimately decided to do:
1. Wash the molcajete and tejolote thoroughly with water and then allow them to air dry. Try to wipe up as much of the the grit as possible without letting it run down the drain for the sake of your plumbing. Work on a plastic cutting board or towel to avoid scratching your sink, countertops or tables.
2. Lightly go over the molcajete and tejolote surfaces with 120-grit sandpaper just to add a smooth finish and remove some of the ridges that may be present. Wash both and scrub with a plastic-bristled brush then allow to air dry once more. I recommend having a dedicated brush just for the molcajete simply so soap doesn't inadvertently creep into your cleaning process.
3. Grind a small handful of rice (just rice for the first batch) until it’s a ground to a powder. Work up along the sides and top of bowl cure all working surfaces.
4. Discard rice, wipe off with brush, and repeat with an even mixture of rice and coarse salt. Repeat as many times as needed until rice/salt powder comes out mostly white with no grit. Many have reported that it takes 8-10 batches to remove all grit. I found that mine was clean after only 5 - I think the 'pre-cleaning' process helped to remove much of the initial grit.
5. Season with a couple of cloves of garlic, coarse salt, a few pepper corns and cumin seeds, and grind it down, covering all interior surfaces. Allow paste to sit for a few hours, then wash it out and clean with brush. One last air dry, and it’s now ready to take your salsa game to the next level!
*Final note: Never use soap during the cleaning, curing, or cooking process as the soap flavor will leach into the food. Including an out-of-the-box and cured/seasoned "before/after" pictures for reference on what it should look like once it's ready to start making salsas and guacamoles.
Top reviews from other countries
Reviewed in Canada on February 4, 2021
Maintenant, reste à sortir ma patience et mes muscles pour bien les nettoyer.