Trying to keep this forum alive. I'm looking for some tips on use and care of my new Molcajete (mortar and pestle). My wife bought me a one for Valentines Day and I can't wait to use it. It is carved from a single piece of volcanic rock, so no two are the same. I was going to make guacamole in it the other day, but I couldn't stop the grit and stone loosening from the mortar and pestle. I was just reading some info on a seasoning techinque - http://www.tortillacocina.com/molcajetes.htm. Anybody try similar methods?
I used white rice on mine, just grind the heck out of it and it'll be fine. It's an awesome thing to own, by the way... I use mine for jerk chicken a lot (toast the spices and then grind them up in it), as well as obviously making salsa.