Review on 🌶️ TLP Molcajete 8.5" – Authentic Handmade Mexican Mortar and Pestle by Paula Whalen

If you're interested in Molcajete, you've probably read a billion articles on seasoning. They all say different things and they all say their way is the best. Key Findings: Rinse with water to remove dust and loose sand. Doing this under a high pressure shower head is very good. Let it dry and then start grinding the rice in it into a powder to smooth out the inside and develop extra grains. Using your whole palms, keep grinding the rice until the rice dust turns white. Get a small, stiff brush that you only use to clean the Molcajete. Brush off the dust with some water. Below this is all you need to wash your Molcajete. There is no need to ever use soap that can add an unwanted aftertaste. There will still be some sand in it, but you can start making salsa with it now. The sand finds its way to the liquid at the bottom. After a few servings, you should no longer see the sand, and then you can use it to grind spice blends and make guacamole. With use, the inside of the molcahetes becomes more mature, smoother, and darker than the outside. just start using it. Do not grind rice in it for several weeks, as you will constantly find grains. It will be perfect over time. I'm not an expert, but it looks like real volcanic rock. There are signs of handwork on the stone, which is porous and speckled with shiny bits and is no longer dusty and gritty after the initial preparation process. As for the size, it's probably too small. A serving of guacamole made from an avocado fills it up pretty well, but there's probably room for two, too.