By: Vicki in GA
Oh, so that is what is done to make them smooth? Nothing like grit in my sauces because I failed to make mine perfect like yours. Is that your hubby? What a cutie! Now, I want to see a photo of YOU.
View ArticleBy: Cooking in Mexico
Yup, that’s him, concentrating on grinding. Go to “About” at the top of the page, and you will see my photo.
View ArticleBy: Christopher
Great advice on seasoning the mocajete. I bought one the last time I was in Central Mexico, and someone told me to season it by crushing a bulb of garlic. A great idea for disinfecting it, but not...
View ArticleBy: Cooking in Mexico
You may have to work a little harder to clean it when you salsa is done, but I think it will still work fine.
View ArticleBy: Mole Verde con Pollo for Cinco de Mayo « Cooking in Mexico
[...] you are all fired up about using your molcajete, pulverize the cooled, toasted pumpkin seeds in a coffee grinder. Wipe out any coffee residue [...]
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