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.

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.

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.

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.

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.