Salsa is indispensable for any Mexican food, from enchiladas to chilaquiles and of course tacos too!
The best salsa is made in a “Molcajete”. This salsa very distinguished but many remember its unique flavor but only few people prepared nowadays. Before all salsas were made in this form but now the people prefer to use a blender because it is quicker than using a molcajete.
The molcajete is used to crush and grind spices to prepare sauces, and guacamole. The surface is rough, because it is made of stone. Thanks to the porous texture it is “imposible” to fully clean, but this is what made the molcajete sauce different. Because they carry flavors from one salsa, they are spread to another. Salsas and guacamole prepared in molcajetes are known to have a distinctive texture, and some also have a difference in flavor from those prepared in blenders. Molcajetes can also be used as a cooking tool, where it is heated to a high temperature, and then used to heat its food contents. Molcajetes are also used as serving dishes in restaurants and homes.
There are a few restaurants that still makes salsa in a molcajete. Now the people see that as a ritual to prepare a simple salsa. In these restaurants the chef goes to the customer with a molcajete and a variety of chiles, herbs, spices and condiments, where customers choose what they want in their salsa.
After this the chef begins to add and grind the ingredients, one by one, so the molcajete will gradually filling with an exquisite salsa!