- A
molcajete (Spanish: [molkaˈxete];
Mexican Spanish, from
Nahuatl molcaxitl) and
tejolote (from
Nahuatl texolotl) are
stone tools, the
traditional Mexican...
- west
region of
Mexico (mainly Sinaloa), and is
normally prepared in a
molcajete. The
origin of
aguachile lies in the
coast of Sinaloa,
originally made...
- from the
pestle pounding), as well as
grinding ****es into powder. The
molcajete, a
version used by pre-Hispanic
Mesoamerican cultures including the Aztec...
- cooking; and a
combination in
which some of the
elements are cooked. A
molcajete or a
blender can be used for the
grinding process.
Cooking or roasting...
- as with
Steak Diane;
Boning and
plating fish;
Preparing guacamole in a
molcajete;
Carving meat or
poultry – specifically,
carving a
whole Peking Duck into...
-
nixtamalization of corn, the
cooking of food in
ovens at
ground level,
grinding in
molcajete and metate. With the
Spaniards came the pork, beef and
chicken meats;...
- is
traditionally made by
mashing peeled, ripe
avocados and salt with a
molcajete y
tejolote (mortar and pestle).
Recipes often call for lime juice, cilantro...
- made this way.
Sauces and
salsas were also
ground in a
mortar called a
molcajete. Today,
blenders are more
often used,
though the
texture is a bit different...
-
Mexican salsas were
traditionally produced using the
mortar and pestle–like
molcajete,
although blenders are now used.
Mexican salsas include:
Salsa roja, one...
- onion, tomato, salt and oil, and is
traditionally ground in a
metate or
molcajete. It is
served to
accompany tamales, tacos, mole or meats. It is po****r...
