Molcajetes!

[Mosca]

Here is Rick Bayless on molcajetes.

And Bayless on seasoning and caring for them, including his belief that soapy water is fine, as long as the soap is non-fragrant and the molcajete is rinsed off thoroughly. He says to not over-think it, it’s just a big piece of stone.

So there’s that. Faced with years of tradition plus Rick Bayless, the truth is probably that it doesn’t matter as long as you are conscientious with whatever path you choose.

[Willy]

A restaurant near me, alas now closed, made a dish they called molcajete. It used a screaming hot basalt molcajete, kept empty in a hot oven. It was filled with a red chile sauce into which they dumped grilled meats, grilled onion and grilled chile/red pepper strips. They topped it with grilled shrimp hung on the side of the molcajete itself. It was to die for and, believe me, due to the extreme heat, sanitation was not an issue.

[fzxdoc]

Thanks, Mosca, for posting those two videos. Bayless says so many good things about using the molcajete, and of course he had me at soap--but he did not mention how to clean it after routine use. He mentioned using soap only when first cleaning and seasoning the molcajete.

I don't know why soap would be more difficult to get out of a basalt molcajete than food particles or oils. It's difficult to buy the fact that soap will stick to the rock and lead to bacteria. Seems if you use a clean stiff brush while rinsing, you should be home free.

However, if soap actually soaks into the porus rock, I would imagine that food prepared in it would taste soapy.

I'm wondering about salt. I'll probably have to do more of a deep dive into molcajete cleaning if I really want to spring for one..

Kathryn

[Mosca]

fzxdoc This is from the booklet that came with the piece:



Masienda says a small amount of fragrance free soap is fine.

[fzxdoc]

Yippee!

[Andrrr]

Willy I love ordering that too! It’s like a pick-your-own-adventure but for tacos.

[barelfly]

Wow!!!!! When you gonna make one of these!!

[Andrrr]

It's been on my list but I don't yet know what sauce I'd use as the base. This restaurant did awaken me to rajas de poblano which is such a great side that I've still not seen on any menu around here.

[barelfly]

There’s a place near me I’ve posted about here, Don Choche’s - they do a molcajete. Like Willy says, you could do a red chile, or even a consome like sauce from birria. Heck, make some birria tacos and add some shrimp, taquitos, flautas. That would make a heck of a molcajete!

[yakima]

I have had Rancho Gordo's molcajete for perhaps 3 years. Did the rice thing. Use it mostly for guac. Store it, after rinsing, outside upside down on covered deck. When planning to use, I bring it in, rinse it again using brush, let it dry. Have not used soap. No one has gotten sick, yet.

[klflowers]

It's on. But it took me more than 30 minutes to do the rice thing

[barelfly]

How are your forearms feeling!!!!

[Mosca]

I found adding a teaspoon or so of water helps.

[klflowers]

Mosca now you tell me lol