Defining Mexican Tools

Here are a few key things that you might find in a Mexican kitchen (business or home)

MOLCAJETE - A molcajete is a stone piece of kitchen equipment, the Mexican version of the mortar and pestle tool, used for grinding foods. Traditionally carved out of a single block of volcanic rock or specialty stone, molcajetes are typically round in shape and supported by three short legs. They are frequently decorated with the carved head of an animal on the outside edge of the bowl, giving the molcajete the appearance of a short, stout, three-legged animal. The pig is the most common animal head used for decoration of this type. The matching hand-held grinding tool, known as a tejolote, is also made of the same rock material.
Molcajetes are used to crush and grind spices, prepare salsas, and guacamole. The rough surface of the stone creates a superb grinding surface that maintains itself over time as tiny bubbles in the basalt are ground down, replenishing the textured surface. As the porous stone vessel is impossible to fully clean, molcajetes are known to "season" (much like cast iron skillets), carrying over flavors from one preparation to another. Salsas and guacamole prepared in molcajetes are known to have a distinctive texture, and some also carry a subtle difference in flavor, from those prepared in blenders and food processors.

COMAL - The most essential tool in the Mexican household is the comal, usually a flat iron or steel skillet that is used to toast chilies and cook tortillas. In some parts of Mexico, clay comals are used, but they can be fragile and not adaptable to high-heat modern stoves. Cast iron comals should be seasoned (although some brands come pre-seasoned) by coating them with a small amount of shortening or bacon grease and baking in a 250 degree F oven. They should not be washed with soap, simply wiped clean and dried over a low flame. In our household e rely on a nonstick gridle pan to create a modern day comal. So not the same!
MOLINILLO - It looks a little like a baby's rattle, but this long-handled wooden tool with several loose wooden rings around the head of the rattle is, in fact, a whisk. Traditionally used to whip Mexican chocolate into warmed milk for a delicious drink, the molinillo is used by placing the head down in the liquid and rolling the handle between the palms.

TORTILLA PRESS - The tortilla press, used to flatten balls of dough for corn or flour tortillas, is usually made of metal and comes in a variety of sizes. Small presses, about 4 inches in diameter, are used to make empanadas or gorditas--little thick corn tortilla "boats" that hold a spoonful of spicy filling after they are cooked on a comal. Most cooks use two layers of waxed paper or plastic wrap to keep the dough from sticking to the metal plates. My mother never used this tool. She relied on the rolling pin to create the memories of great meals.

New recipe

Just received the latest issue of Food Network Magazine. Besides the many great foods and recipes one stood out and I can't wait to try it. I will be sure to share the recipe with James at Wisteria Bakehaus and see if we can't do some variations on the recipe. But, until then... the recipe is for a Carmel Apple Cake. The preparation and final finished product is similar to a Pineapple Upside down Cake. Mouthwatering to even think about it.