The molcajete is an iconic and essential part of the Mexican kitchen, and this one by Ancient Cookware is made with that same centuries-old tradition in mind. In a whimsical twist, this one is shaped like a pig. Hand-crafted from volcanic basalt, the rough, textured surface is ideal for blending, grinding and breaking apart chilies, tomatoes, whole spices and other ingredients when making salsa, guacamole or even mole. We also appreciate it for its size—light enough to maneuver easily while large enough to hold a good amount without pieces falling out of the bowl. The gently curved shape also makes grinding easier than with the steeper sides of many mortars and pestles.

The molcajete is an iconic and essential part of the Mexican kitchen, and this one by Ancient Cookware is made with that same centuries-old tradition in mind. Hand-crafted from volcanic basalt, the rough, textured surface is ideal for blending, grinding and breaking apart chilies, tomatoes, whole spices and other ingredients when making salsa, guacamole or even mole. We also appreciate it for its size—light enough to maneuver easily while large enough to hold a good amount without bits of ingredients falling out of the bowl. The gently curved shape also makes grinding easier than with the steeper sides of many mortar and pestle sets.

Made from traditional terra cotta in Hidalgo, Mexico, this serving dish is more lightweight than Pyrex, more attractive than either glass or metal cookware, and easy to clean thanks to its beautiful glazed finish. The triple-bowl design is perfect for serving multiple appetizers, including your favorite salsas and dips. Use it for your next taco night to serve a trifecta of Pico de Gallo, Central Mexican Guacamole and Pickled Red Onions. The small center bowl is perfect for a few wedges of lime, or you can use it to hold toothpicks, which makes the dish great for serving snacks such as cheese or olives. Each piece is handcrafted by specialized artisans and takes between 15 and 20 days to produce, from mining local clay to polishing the dishes using volcanic rock. And not only will they add an attractive, authentic touch to your table, the cazuelas are also certified food-safe, whereas many other brands of clay cookware are made with lead.

These clay bowls from Hidalgo, Mexico, are made from traditional terra cotta that has a beautiful rustic look. Each piece is handcrafted by specialized artisans, who use local clay and hand-polish the dishes using volcanic rock. With a capacity of roughly 2 ounces, they're not only great for serving sauces and dressings but also useful in the kitchen when measuring out ingredients during prep work. We like to take advantage of the microwave-safe material to melt butter for recipes. Keep a bowl handy near the stove for a pinch of salt while you're cooking, or keep your set at the table as a neat alternative to salt and pepper shakers. Not only will they add an attractive, authentic touch to your table, the cazuelas are also certified food-safe, whereas many other brands of clay cookware are made with lead.

This traditional clay cazuela from Hidalgo, Mexico, is more lightweight than Pyrex, more attractive than either glass or metal cookware, and has nonstick properties thanks to its beautiful glazed finish—which also makes it easy to clean. Its height and generous capacity make the cookware great for making large batches of rice or paella. Use it as a stunning serving piece for Arroz Verde, a Mexican rice dish that gets its vibrant green hue from fresh herbs and looks extra appetizing against the terra cotta hue. The cazuela easily holds four chicken breasts or six thighs and is ideal for recipes that require oven-safe skillets, such as our Mustard-Braised Chicken with Tarragon. Each piece is handcrafted by specialized artisans and takes between 15 and 20 days to produce, from mining local clay to polishing the dishes using volcanic rock. And not only will it add an attractive, authentic touch to your table, the cazuela is also certified food-safe, whereas many other brands of earthenware are made with lead. Because the clay is finely ground, the dish requires very little seasoning before first use—simply bring water to a boil in the cookware. As with all clay cookware, the pieces should not be exposed to extreme temperature shock. For instance, let a hot pot cool to room temperature before running under cold water to avoid cracking.

This traditional clay cazuela from Hidalgo, Mexico, is more lightweight than Pyrex, more attractive than either glass or metal cookware, and has nonstick properties thanks to its beautiful glazed finish—which also makes it easy to clean. Use this 3.5-quart pot as you would a Dutch oven, especially for recipes that require cooking in the oven, such as our Roman Braised Beef with Tomato and Cloves—the gradual, steady heat of the terra cotta will help with even cooking. We also like the subtle ventilation holes in the lid, which are flawlessly disguised by the painted floral pattern. They allow moderate evaporation so you can reduce soups and stews without worrying about food sticking or scorching to the bottom of your pot. Each piece is handcrafted by specialized artisans and takes between 15 and 20 days to produce, from mining local clay to polishing the dishes using volcanic rock. And not only will it add an attractive, authentic touch to your table, the cazuela is also certified food-safe, whereas many other brands of earthenware are made with lead. Because the clay is finely ground, the pot requires very little seasoning before first use—simply bring water to a boil in the cookware. As with all clay cookware, the pieces should not be exposed to extreme temperature shock. For instance, let a hot pot cool to room temperature before running under cold water to avoid cracking.

These traditional clay cazuelas from Hidalgo, Mexico, are more lightweight than Pyrex, more attractive than either glass or metal cookware, and have nonstick properties thanks to their beautiful glazed finish—which also makes them easy to clean. They're perfectly sized for everyday use; try using them to make individual gratins or pot pies. Or warm up dips in the oven or over low heat on the stovetop right before serving. The clay is even microwave-safe for quickly reheating small portions. Each cazuela is individually handcrafted and takes between 15 and 20 days to produce, from mining local clay to polishing the dishes using volcanic rock. And not only will they add an attractive, authentic touch to your table, the dishes are also certified food-safe, whereas many other brands of clay cookware are made with lead. Because the artisans finely grind their clay, this terra cotta piece requires very little seasoning before first use—bring water to a boil in the cookware, and it's good to go. As with all clay cookware, the pieces should not be exposed to extreme temperature shock. For instance, let a hot pot cool to room temperature before running under cold water to avoid cracking.

When it comes to making the best beans, we go for low and slow. This traditional handmade Mexican glazed clay bean pot, with its narrow top and wide bottom, provides equal heat distribution so all the beans cook evenly over a nice, low heat. The beans can be pre-soaked, cooked and brought to table in this decorative Ancient Cookware vessel, called a frijolera (or, maker of “frijoles”). Each time we tried this pot, the beans cooked up moist, tender and perfect. We love how the lid fits snugly when turned to get an exact fit, even though it is not uniformly round, as it is handmade pottery. This pot can be used in the oven, microwave and stovetop over direct flame (if using with an electric stove, a heat diffuser must be used, and if using with an induction cooktop, you’ll need an induction cookware interface disk).

This traditional 3-quart clay cazuela from Hidalgo, Mexico, is more lightweight than Pyrex and more attractive than either glass or metal cookware. It also has nonstick properties thanks to its beautiful glazed finish, which makes it easy to clean. It’s perfectly sized to cook soups, stews or casseroles and is the ideal vessel for queso fundido. Every cazuela takes 15 to 20 days to produce, from mining local clay to polishing the dishes using volcanic rock. The dishes are certified food-safe, whereas many other brands of clay cookware are made with lead. Because the artisans finely grind their clay, this terra cotta piece requires very little seasoning before first use—bring water to a boil in the cookware, and it's good to go. As with all clay cookware, the pieces should not be exposed to extreme temperature shock. Available in Green or Natural Terra Cotta.

In Mexico, the comal—a thin, round, slightly concave clay griddle—is an essential tool for professional and home cooks that dates back to the Aztecs. In search of something a bit lighter but just as effective for Milk Street home cooks, we were thrilled to find a comal made from featherlight carbon steel. Produced in Mexico, this large comal heats up quickly—stretching across two burners—and holds its heat well. It can be used directly on any stovetop (from electric to induction, or even on an open flame) for everything from toasting spices and charring vegetables to making tortillas. And it’s perfect for use on the grill when cooking delicate vegetables or fish that benefit from the smoky heat of the grill but could stick or fall apart if cooked directly on the grate.

Like all carbon steel take time to season and properly clean this comal for the best nonstick long-lasting results.>