🪨How to Season a Molcajete, Step by Step
A new volcanic-stone molcajete sheds grit and needs to be 'seasoned' before you use it: you grind raw rice (then garlic and salt) until the dust comes out clean. It takes about 30 minutes of elbow grease — and gives your salsas that mineral depth no blender can imitate.
What you'll need
It's all in your kitchen already:
- 1-2 cups of raw rice (the cheap kind)
- Water and a stiff brush (no soap)
- 1 head of garlic + coarse salt (for the final pass)
The step-by-step
The process is simple repetition until the stone runs clean:
- 1. Rinse the molcajete with water and a brush — never soap. Let it drain.
- 2. Dry-grind a handful of raw rice, pressing hard, covering the whole bowl.
- 3. The rice will turn gray from the grit: toss it and repeat with fresh rice.
- 4. When the rice dust comes out white, grind garlic with coarse salt and rub the paste all over the stone. Let it sit a few minutes.
- 5. Rinse with water, dry — and christen it with a stone-crushed salsa.
Caring for it for life
Never soap (the porous stone absorbs it): just hot water and a brush. No dishwasher. With use, the molcajete polishes itself and every salsa tastes better than the last. A well-kept molcajete becomes a family heirloom.
Where to buy an authentic molcajete?
Watch out for concrete fakes: a real molcajete is volcanic basalt, heavy for its size, with irregular pores. MexGoodies sells authentic molcajetes made in Mexico, shipped across the U.S. and Canada.
Frequently asked questions
How do I know my molcajete is fully seasoned?
Grind a handful of rice: if the dust comes out white (no gray, no grit), it's ready. If it's cloudy, repeat the process.
Can I wash a molcajete with soap?
No. Volcanic stone is porous and holds onto soap (your salsa would taste like detergent). Hot water and a stiff brush are all you need.
Stone or concrete molcajete?
Always volcanic stone. Concrete ones crumble with use and can shed residue. Basalt lasts generations.