“Molcajete” is the Spanish word for mortar and pestle. The name itself comes from the Aztec words meaning “seasoning” and “bowl.” However, traditional molcajetes are slightly different than your average mortar and pestle.

The rough texture makes shearing the skins of slick chilies or even a blistered tomato go much faster. It also releases oils from ingredients, which is why blender salsa will never taste as good as if it were made with a molcajete.