Can anyone tell whether this molcajete is genuine? I bought it off Amazon for about $65 from the FESTMEX seller. It seems quite porous and doesn’t smell like concrete. Thanks in advance to anyone who provides insight.
by czlight_Lite
5 Comments
padLocator
never really seen one look that white before
thefirstWizardSleeve
Just use it. You bought it.
EmilyAndCat
Yes it’s real, as in it is a porous volcanic rock. I have one from them as well, it has irregularities indicating it is made either by hand carving or at the very least hand-use of power tools.
I make wonderful salsa and food with it almost every night, check my most recent posts for example. Like a cast iron it gets seasoned
Calibexican
Basalt can be different colors. Everything from gray to black. One sign it’s legitimate is if it’s level. Actually not level. The rock is worked by hand and is usually tilted a bit. Pour some water in it. Despite being porous it will only absorb so much water and not drain out. Another way is using a knife. Using a crappy one, you can try to cut it. If it’s concrete, it will leave a mark and leave some powder residue. If it passes this test, you will then need to season your molcajete.
Get a little dried rice (maybe about a 1/4 to a 1/3 cup) and grind away on every part of the molcajete that you’ll use to make your salsa. Dump it out and grind again until you grind the rice without seeing any basalt residue. Rinse it out and let it dry. Your molcajete and your tejolote (pestle) should end up fairly smooth.
r0xxon
That’s genuine basalt. Specifically the type is known as porphyritic basalt and the white flecks are plagioclase formed in the magma chamber right before the eruption. Should turn black and smell like stone when wet.
5 Comments
never really seen one look that white before
Just use it. You bought it.
Yes it’s real, as in it is a porous volcanic rock. I have one from them as well, it has irregularities indicating it is made either by hand carving or at the very least hand-use of power tools.
I make wonderful salsa and food with it almost every night, check my most recent posts for example. Like a cast iron it gets seasoned
Basalt can be different colors. Everything from gray to black. One sign it’s legitimate is if it’s level. Actually not level. The rock is worked by hand and is usually tilted a bit. Pour some water in it. Despite being porous it will only absorb so much water and not drain out. Another way is using a knife. Using a crappy one, you can try to cut it. If it’s concrete, it will leave a mark and leave some powder residue. If it passes this test, you will then need to season your molcajete.
Get a little dried rice (maybe about a 1/4 to a 1/3 cup) and grind away on every part of the molcajete that you’ll use to make your salsa. Dump it out and grind again until you grind the rice without seeing any basalt residue. Rinse it out and let it dry. Your molcajete and your tejolote (pestle) should end up fairly smooth.
That’s genuine basalt. Specifically the type is known as porphyritic basalt and the white flecks are plagioclase formed in the magma chamber right before the eruption. Should turn black and smell like stone when wet.