Should I Buy a Molcajete or Mortar and Pestle? Good Questions

Q: I'm slowly trying to transition my kitchen, piece by piece, into a kitchen with smart, multifunction tools, nice dinnerware and silverware. My current quandary is between a mortar and pestle and a molcajete.

Is it just that molcajete is larger and coarser? Could I make pesto in it as well? I'm trying to avoid buying both.

Sent by Stacey

Editor: Stacey, to our understanding, there is very little difference between a molcajete and mortar & pestle. Really, a molcajete is just a version of the other. Most molcajetes, though, tend to be shallower and wider than the mortars we see, so it's a question of how you cook. Do you want a high-sided bowl for grinding spices to powder? Or do you want a larger bowl you can use for guacamole and other things that need greater volume?

Readers, do you have any advice for Stacey?

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(Images: Crate & Barrel; Crate & Barrel)

Comments (8)

I have a Molcajete and it works well for grinding spices into powder though I think it's slightly harder to clean after you do that then a mortar & pestle. _But_ you can make guac in it, which, really, should decide the argument right there.

I have both, but to be honest I rarely use the mortar, it has become a decorative accent on a high shelf in the pantry but my Molcajete is in daily use and is hands down my second favorite kitchen tool right behind my 10" chefs knife...

ps. try to find one without legs it make using easier and also I cut a old Mouse pad to size to fit the bottom so it does not scratch my counter tops

A Molcajete by definition absorbs the flavor of things that you grind in it! That's why people like using it for guacamole--the "seasoning" (much like people's old cast iron skillets) is treasured.
Personally, that seems like a bad choice for an all-purpose grinder unless you'll always be making things with similar flavors (i.e. only Mexican food). Personally, I would go with a Thai granite mortar and pestle. Very heavy, but pretty on the counter, can do larger batches of things like pesto and Thai curry paste, or make easy work of small quantities of spices, and best of all, it's not absorbent as granite is so dense, but the grit and grain of the stone makes it easier than say, marble, to break down food/spices.
I like this one:
http://www.importfood.com/mortarpestle.html

I usually make my guacamole in a mixing bowl, so I'd go for the mortar & pestle, especially if it's easier to clean.

A molcajete is the best guacamole tool I know, but it is definitely harder to clean.

Emily

what is so great about making guacamole in a mocajete? can someone explain the process. i just use a bowl and my guacamole is still delicious.

I use my granite mortar and pestle from Thailand on the daily. It's easy to clean and does not absorb flavors, so you can use it for anything, pesto, grinding spices, you name it - totally versatile. It's absolutely essential for curry paste as well.

thanks everyone - very helpful! Stacey...madge524