How to Cure a Molcajete (So You Don’t Eat Grit!)
Before you make your first rustic salsa or guacamole, you need to learn how to cure a molcajete. Skipping this step can leave you chewing on stone grit instead of enjoying traditional, flavorful salsas. Curing a molcajete is a one-time process that prepares the stone for safe, long-term use.
Curing a molcajete (also called seasoning) removes loose volcanic stone particles from the porous surface, making it safe to use for food. Don’t worry, I’ve done it countless times, it’s easy to do and totally worth the effort.
Quick Answer Box: How-To Cure a Molcajete (Step-by-Step)
📌What You’ll Need: Molcajete, warm water, uncooked white rice, garlic cloves, rock salt, stiff-bristle brush
⌛Total Time: About 40 minutes
Steps to Cure a Molcajete
- Rinse & scrub with just water.
- Grind raw rice in circles until debris loosens. Repeat until paste looks clean.
- Add garlic cloves & salt and grind into a paste.
- Rinse thoroughly. Let air dry.
- Your molcajete is cured and ready to use!
Most molcajetes need several rounds of rice grinding until the paste stays white, which signals the stone is fully cured.
Before curing, it helps to understand what a molcajete is and why volcanic stone needs special care.
What You’ll Need
You don’t need anything fancy to cure your molcajete:
- 1/2 to 1 cup raw white rice
- 1 cup water
- 3 to 4 fresh garlic cloves
- 1/4 cup rock salt or coarse sea salt
- Stiff kitchen brush
How to Cure a Brand New Molcajete
Let this Mexican girl show you the traditional way to cure a volcanic stone molcajete the right way.
Just follow my easy step-by-step instructions and make the most delicious authentic salsa with your new seasoned molcajete.
Step 1: Rinse and Scrub the Molcajete
Start by rinsing the molcajete and tejolote (pestle) under warm running water. Use a stiff brush to scrub the entire surface, inside and out.
Rinse thoroughly until the water runs clear. This step removes loose dust and prepares the surface for grinding.
❌ Do not use soap! The porous stone absorbs flavors and can trap soap residue.
Step 2: Protect Your Work Surface
Molcajetes are heavy and have a rough texture that can easily scratch countertops and tables. So place a thick kitchen towel on your work surface to prevent damage.
Step 3: Add The Rice
Add about 1/4 cup of raw rice to the molcajete bowl. Add a splash of water to help the grinding process.
Step 4: Grind
Firmly grab the pestle in one hand, and support the mortar with your other hand. Using a circular motion begin grinding in circular motions. Press and grind the rice firmly into the sides and bottom of the molcajete.
Work the rice up and around the entire, inner, surface of the molcajete. Really get in there and use your arm muscles to help you work the rice into the porous surface.
Step 5: Make a Paste
Continue until all of the rice has broken down into a thick gray paste and the entire inside of the molcajete is covered in it. The gray is bits of stone residue being released, and it’s what we want.
Step 6: Rinse and Remove Rice Paste
Dump out the grayish rice paste. Rinse under warm running water and use the brush to clean out the rice. There may be bits stuck in the porous surface, it’s ok.
Step 7: Repeat Until Rice is White
Repeat the process until the ground rice stays white with little to no gray. Depending on the molcajete, it can take several rounds.
Step 8: Final Rinse Before Garlic
Once the rice is no longer gray, thoroughly rinse the molcajete and pestle. Try to remove as much of the rice stuck in the porous surface as possible. You may not be able to remove some and that’s ok.
Step 9: Grind Garlic & Salt
Add 3 to 4 peeled garlic cloves along with a generous pinch of rock salt. Grind until you have a creamy paste, making sure to coat the entire surface.
Step 10: Final Rinse & Dry Completely
Give the molcajete and tejolote a final rinse with warm water. Use the stiff brush to clean properly – but don’t use dish soap! Let the molcajete air-dry completely before using it. I leave it overnight. Once dry your molcajete is cured and ready to make some salsa!
This process prepares the volcanic stone surface so it won’t shed grit into your food, and once fully cured, your molcajete will remain easy to maintain and safe to use for years.
👩🏽🍳Nancy’s Expert Tips for Curing a Molcajete
- Use Inexpensive Rice: Don’t use your fancy rice for this. Something from the Dollar Tree will do.
- A Little at a Time: Don’t grind too much rice at once or it’ll go flying out.
- Water + Rice: helps create a paste and pull the dirt and debris stuck in the little crevices.
- Don’t forget the Pestle: Make sure to twist and flip over so the rice paste also cleans it.
- No Soap! Don’t ever use it because it to clean your molcajete because it will leave a soapy taste in whatever you grind.
- You Can Soak Overnight: Some people fill a kitchen sink with water and let the molcajete and pestle soak in it overnight to remove as much dirt before curing.
- Common Mistake: Don’t rush the rice grinding. If the rice is still gray, the molcajetes is not fully cured.
Ready to Use Your Molcajete!
The secret to flavorful and authentic Mexican salsas is making it in a molcajete. One of my favorite salsas to make in the molcajete is made with fire roasted tomatoes, chiles, onion, and garlic. It’s so good on chips or on top of vegan tacos de bistec!
Gracias
I’m so happy you stopped by. If you have any questions do leave a comment. Muchas gracias, I appreciate you!
Frequently Asked Questions About Curing a Molcajete
Do I really need to cure a molcajete?
Yes. Molcajetes are made from porous volcanic stone, and curing removes loose grit that can end up in your food if skipped.
How long does it take to cure a molcajete?
Anywhere from 30–60 minutes, depending on the size, how rough the stone is, and how many rounds of rice grinding are needed.
Can I cure a molcajete without rice?
Rice is the most traditional and effective method used in Mexico. Some people use dry beans, but rice gives the clearest visual cue when curing is complete. And it’s also easier to grind than beans!
Do I have to use garlic?
Garlic is highly recommended. It helps remove remaining stone particles and naturally seasons the surface.
How do I know when it’s fully cured?
When the rice paste stays white and you no longer see gray stone residue, you’re good to go.
What to do when there’s rice stuck in my molcajete?
Use a stiff bristle brush and running water to scrub and loosen up the stuck rice. You could also soak in hot water. But it’s normal for some rice bits to get stuck while curing, they are harmless.
Why does the rice turn grey when seasoning a molcajete?
This is good, it means that all the loose bits of dirt are being pulled out by the grinding.
Do I need to cure a molcajete again later?
No. Once properly cured the first time, you don’t need to do it again. Also with regular use the surface keeps improving.
How do you clean a molcajete?
With warm water and a stiff kitchen brush. Dish soap will leave residue on the molcajete that can transfer to your food.
Can I use brown rice instead of white rice?
White rice is best because you can clearly see the grey color which are the bits of stone being pulled out. Brown rice will make it harder to see this.
Can I cure a molcajete with cornmeal?
I don’t recommend it because it breaks down too quickly and it isn’t as effective as the rice.
Is it normal for my molcajete to still feel rough after curing?
Yes, that’s a molcajete’s natural texture. The curing serves as a cleaning method not to smooth out the surface.
Can I ruin a molcajete?
Not curing it properly can damage the stone. Additionally using dish soap to clean it will affect the flavor.
Why does my molcajete smell after curing?
It is normal to smell a mild earthy scent. Don’t worry it will fade as it dries and with use. It won’t affect the flavor of what you grind in it.
💡In Short: curing a molcajete removes the loose stone, seasons the surface, and prepares it for safe, long-term use.
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Nancy Lopez is a Mexican-born food writer and author of Mexican Tamales Made Meatless. Raised in the U.S. and now living in Southern Mexico, she creates authentic vegan and vegetarian Mexican recipes rooted in tradition and tested for real home kitchens.Read more…
