Traditional clay cookware is used throughout Mexico.
Each piece of versatile and long lasting pottery is composed of varying ratios of clay and sand, and made by hand, using a variety of techniques, mostly without the use of a potter’s wheel. The three essential cooking vessels include ollas, which are used to cook beans, maize and stews, as well as for storage. Comales are large round griddles used to cook and roast any combination of ingredients for salsa as well as to heat tortillas. Cazuelas are wide open pots (their depth varies) with or without handles, used to cook moles and more, and they are used for serving.