Made out of natural river rock. The granitic rock that this molcajete is made from is much harder than the volcanic stone more commonly used to make molcajetes. This results in a tool that wears relatively slowly, and has a satisfying heft. Salsas can also be stored or served in this molcajete, as it does not absorb liquids, unlike most other molcajetes made from volcanic rock. This molcajete requires relatively little seasoning. Before making your first salsa, it is best to season it lightly by passing the tejolote around the bowl for a few minutes. Seasoning by grinding a bit of raw white rice is also a common technique. The rice forms a white powder, in which flakes of stone are easy to detect.
