El Molcajete

Filled with Mexican Chihuahua cheese, packed with fresh shrimp and/or thinly sliced chicken or beef, and topped with roasted chili peppers, this dish has become one of my favorite memories of my time in Mexico. My father’s-in-law friend Paul invited us to a place called La Borchetta—a tiny shack facing a big supermarket in the center of Mazatlan where he and his wife have been repeatedly enjoying delicious meals served in lava rock vessels. I believe that only true “regulars” know about such places, because that small restaurant by the road had more customers it could handle that night.

          What I tried was a creamy stew oozing with the tomato and garlic juices and filled with a delicious combination of seafood, cheese, and chili peppers. The dish was boiling for at least thirty minutes past its arrival at the table, but it also delivered the richest range of flavor profiles that easily made me forget my burned tongue. I have learned that dish preparation varies greatly with some cooks adding beans into the broth and others serving them as a side soup. However, the base of this delicious recipe stays the same—extremely hot tomato broth with onions, garlic, beans, chili pepper and a protein of choice.  

          Curious about the origin of this unique dish, I stumbled upon an article by Ed Kunze where he explains that el molcajete is a stone tool, the Mexican version of mortar and pestle that has been used for several thousand years by the natives to grind corn and nuts.  El molcajete is made from a block of porous volcanic rock that is formed into a bowl standing on three short legs. It has to be cured (or prepared for use) with rice, garlic, cumin, salt, and pepper and rinsed repeatedly after each “curing” stage before initial use. El molcajete is used for a number of preparations that range from making fresh salsa and grinding different spices to concocting hot dishes like the one I tried on that memorable night at La Borchetta.  

          I am yet to try this recipe at home, but perhaps we will splurge on a nice molcajete this summer with the hope to recreate the sweet and spicy memories of Mexico...