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.

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.

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.

In Jalisco, Mexico, cantaritos de barro cups are small clay cups used at street fairs to drink a citrusy tequila cocktail called “Cantaritos,” aptly named after the red clay cups they are served in throughout the night. The Cantaritos kit delivers this experience right to your kitchen, packed with every tool you’ll need. Included in the kit you will find two red clay cups, one aluminum citrus hand juicer (handcrafted in Mexico), paper straws and chili salt, so you’ll have no choice but to whip up a quick cocktail. The cups are handmade by Mexican ceramicist, Rodolfo Pila as well as hand-molded, glazed, and burned, which makes them stronger than the usual “one-night-use” cantaritos in Mexico.