Start here · Essential guide
The Mexican Kitchen Toolkit: Traditional and Modern
A survey of the core utensils and vessels in Mexican kitchens, from stone grinders and clay pots to tortilla presses, steamers and the blender.
Tools and Methods
Tools and Equipment
The traditional and modern tools used in Mexican kitchens.
Clay Pots and Cazuelas: Cooking in Earthenware
How earthenware cazuelas and ollas are cured, heated, cleaned and used, with notes on lead-free glazes, cracking, and which dishes suit clay.
Comal Cooking: Griddles for Tortillas and Toasting
What a comal is, how clay, iron and steel versions differ, and everything from tortillas to chiles, seeds and vegetables that gets cooked on one.
Molcajete and Tejolote: How the Stone Mortar Works
How the volcanic stone molcajete and tejolote crush ingredients, how to season a new one, and why its salsa differs in texture from a blender's.
Molinillo: The Wooden Whisk for Chocolate
How the carved wooden molinillo is spun between the palms to froth Mexican drinking chocolate, what it is made of, and how to use and care for one.
Tamale Steamers and Steaming Setups
The pots, racks and improvised rigs used to steam tamales, how to set one up so the water level holds, and safety tips for long steaming.
The Metate: Grinding Corn and Cacao on Stone
How the metate and mano grind corn, cacao, chiles and seeds on stone, how a new one is prepared, and why many cooks now use mills and blenders.
Tortilla Presses and Hand Shaping Compared
Compares pressing tortillas with a wood, iron or aluminium press against patting them by hand: speed, consistency, texture, and when each makes sense.
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