Make perfect guacamole and sauces, just like the best traditional Mexican restaurants do. Before using your molcajete, we recommend you cure it with salt and grains: 1. Clean the whole molcajete and the tejolote very well with soap and water, scrubbing it with a scouring pad and then rinse. 2. Put a handful of grain salt and raw rice on it. 3. With the tejolote, rub the salt with the rice in all the pores of the inside of the molcajete until it is a little pulverized, then rinse. 4. Repeat the last step as many times as necessary, so that when you rinse it the water comes out clear and without stones. Made in Central Mexico by artisans. Each Piece is Unique. It will last you a lifetime. Hand wash only with water and soap in a scouring pad. Do not wash in dishwasher. Molcajete is a traditional Mesoamerican mortar, widely used in Mexico. It is used to grind or crush foods, such as grains, spices, and vegetables. The molcajete it´s a stone mortar with three short legs at the base. The origin of the word molcajete comes from the Nahuatl: molli (sauce) and caxitl (bowl) = MOLLICAXTLI. The tejolote it´s a stone cylinder used to crush ingredients in a molcajete. The origin of the word tejolote comes from the Nahuatl: tetl (stone) and xolotl (cylindrical object) = TEXOLOTL. 100% VOLCANIC STONE: The porous or volcanic stone with which the molcajete is made, gives a certain mineral flavor to the sauces that are prepared in it.