Why everyone should have a molcajete at home (but a mortar will do too)
Have you just read our article with guacamole facts, and did it make you want to get started yourself? We totally get it. And we completely understand if you mash that guacamole with a fork. We’re already proud that you’re making it yourself! But if you want to take that extra step, do it the traditional way:
With a molcajete! That’s right, and try saying that quickly three times in a row (it’s pronounced mol-ka-het-teh, by the way). Here’s why guacamole lovers say a molcajete is the best thing you can bring into your kitchen:
What is it
A molcajete is the Mexican version of a stone mortar, complete with little feet. It dates back to ancient Aztec times and is traditionally made from volcanic rock. Because the surfaces of both the bowl and the pestle are rough, this non-smooth design is ideal for roughing up and releasing all the oils contained in the ingredients, bringing out their most fragrant and flavorful qualities.
Why not just use a stick blender or food processor
Of course, convenience is king. And you already get bonus points for making this delicious stuff yourself. But trust us, the flavor of something prepared in a mortar is truly next level. As mentioned, those essential oils are what will take your guac from pretty good to absurdly delicious. If you chop everything up in a blender or food processor, it never gets the pressure needed to extract the very best from the ingredients. The texture also becomes completely different, because the ingredients are chopped rather than mixed. The flavor will be less layered.
Deliciously complex
Speaking of those layers, if you want to make guacamole with real love, you build the flavors in layers too. For a classic basic recipe, start by pounding finely chopped white or red onion (not yellow!), then pound in serrano or jalapeño peppers (jalapeños are milder), cilantro and salt. All those oils being released will already make you giddy with happiness. Then mix this paste into the avocado (which you’ve spooned into the mortar), and finally carefully stir in the small cubes of fresh tomato. That way, you’ve genuinely built something, instead of randomly blending everything together in a machine. Be proud!
Also read:
- Why you should always make pesto in a mortar
- 10 basic skills every home cook should have
- 10 hilarious avocado tweets, for lovers and haters alike
