I recently completed the seasoning step of grinding rice in my new molcajete but now the “pestle” portion has this discoloration. Is this normal? I rinsed it with water but nothing changed. Thanks!
by Randolph-the-Grey
Mexican Food
4 Comments
It’s my belief that its food particle that remained in the pores of the stone. You want to get a firm bristle brush and scrub it down really well after each use. Some knuckleheads on here will tell you that the rice will fill the holes or that you should “cure” it with spices. In my opinion, that’s all nonsense. Get absolutely everything out of it after each use, or it will rot in those pores. Here, I would soak that tejolote and use a toothbrush and soap to get it off.
well… my grandma and mom just washed it over with really hot water and some soap. then put it to dry in the sun. that´s it.
Do you mind if I ask where you bought your molcajete from? I live in Central Florida, and it’s hard to find good ones around the area, I’ve been thinking about ordering mine online.
I just use a stiff brush and really hot water, no soap. Make sure it dries all the way before storing. Goin on 21 years of use with no issues. An abuelita told me not to use soap because the volcanic stone is porous. She’d been doing it that was for 50+ years