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Used since pre-Hispanic times, it is usually carved from rough volcanic rock and shaped with a wide bowl and a three-footed base. The word “molcajete” is derived from the Nahuatl words “mollicaxtli” and “temolcaxitl,” meaning “bowl for sauce” or “stone bowl for the mole.” The pestle, called a tejolote, is also carved from rock, and together, they are used to grind spices, dried chilies, seeds, fresh or roasted chilies, tomatoes, tomatillos and onions. The coarse, porous basalt is ideal for mashing ingredients together for guacamole, as well as fresh roasted salsas and relishes.
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