Browse Techniques

The molcajete is a pre-Columbian volcanic basalt mortar used for grinding salsas, guacamole, spices, and chile pastes. Unlike ceramic mortars, the rough volcanic stone surface grinds rather than smashes — producing a coarse, textured result impossible to achieve with a smooth mortar or blender. The bowl is formed from a single piece of basalt with three basalt legs. A new molcajete must be seasoned: rough basalt grit must be ground out before use. The tejolote (pestle) is used in a circular, grinding motion.

Salsa borracha (drunk salsa) is a cooked salsa made with pasilla negro chiles, charred tomato, garlic, and pulque (or dark beer). The alcohol provides a complex, slightly bitter, yeasty depth that distinguishes this salsa from straightforward dried chile salsas. The name comes from the pulque — a fermented agave sap drink that adds a distinct fermented funk. Without pulque, dark beer (Negra Modelo or Dos Equis dark) is the common substitute.

Tatemada (from Nahuatl tlatema — to scorch) is the Mexican technique of charring tomatoes, tomatillos, onion, garlic, and chiles directly on a comal or in a dry skillet until blistered, blackened in patches, and softened. The char creates a Maillard reaction on the surface, adding bitter-sweet complexity and a roasted dimension impossible to achieve through gentle cooking. It is the foundation of Mexican salsa roja, moles, broths, and many stews. The contrast between charred surface and softened interior is the essential result.