Cos of the imperfect surface, colour, and texture, it looks like both mortar and peste are probably real. From what I saw others do, they just grind the rice until its a powder, rinse it out with just water, then grind garlic on it
blameitonthewayne
Looks just like the one I got at Mercado Medellin and it’s been great. It put my luggage overweight since it weighed 14 kilos but still worth it
aqwn
You’ll need to grind rice for a while. It’s taken me a few hours when I’ve done it to get all the grit out. If you do it right it’ll stop shedding grit and be good to use from then on.
Site55
I just got my molcajete from Mexico this past weekend. I grinded rice maybe about 6-7 times. I poured out the rice on paper towel to see the black specs. I did this until there was hardly any specs left, don’t forget to grind on the lip of molcajete as well not just the inside. After grinding the rice I rinsed it in water, then I grinded coarse sea salt and rinsed that. Finnaly I grinded 4-5 cloves of garlic and rinsed after, you should have a smooth texture when comparing to the outside. You may already know this, but don’t ever wash the molcajete with soap!
anthro4ME
They’re real. They’re just poorly made.
billodo
Looks like real basalt.
simplyyAL
I have seen a lot of this „fake or real“ molcajete.
Someone please explain to me what a molcajete is, compared to a mortar and pestle and why do I grind rice with it?
I have a mortar and pestle which is a little „dull?“ will rice make it sharper?
7 Comments
Cos of the imperfect surface, colour, and texture, it looks like both mortar and peste are probably real. From what I saw others do, they just grind the rice until its a powder, rinse it out with just water, then grind garlic on it
Looks just like the one I got at Mercado Medellin and it’s been great. It put my luggage overweight since it weighed 14 kilos but still worth it
You’ll need to grind rice for a while. It’s taken me a few hours when I’ve done it to get all the grit out. If you do it right it’ll stop shedding grit and be good to use from then on.
I just got my molcajete from Mexico this past weekend. I grinded rice maybe about 6-7 times. I poured out the rice on paper towel to see the black specs. I did this until there was hardly any specs left, don’t forget to grind on the lip of molcajete as well not just the inside. After grinding the rice I rinsed it in water, then I grinded coarse sea salt and rinsed that. Finnaly I grinded 4-5 cloves of garlic and rinsed after, you should have a smooth texture when comparing to the outside. You may already know this, but don’t ever wash the molcajete with soap!
They’re real. They’re just poorly made.
Looks like real basalt.
I have seen a lot of this „fake or real“ molcajete.
Someone please explain to me what a molcajete is, compared to a mortar and pestle and why do I grind rice with it?
I have a mortar and pestle which is a little „dull?“ will rice make it sharper?