footed bowl

Grupon Comonfort presents this traditional footed molcajete or stone mortar, crafted by hand from volcanic basalt. The three-footed design is like those traditionally used for ceremonial purposes as well as for food preparation. The pestle, called a tejolote, is used to grind or crush the foodstuffs in the molcajete. The molcajete can also be used as a unique serving dish for salsa or guacamole.

The artisans recommend that the molcajete be "cured" before the first use. To cure the molcajete, place some dried beans, corn or rice in the bowl and grind with the pestle until pulverized. Allow the pulverized grain to sit for 15 minutes. Once this has been done, the molcajete can be hand washed and allowed to dry. This step will ensure that any stone dust remaining from the carving process does not affect the food.

Designed by Roxana de Papadopolo in Guatemala, this ceramic jar candle creates a soothing ambience and appealing fragrance in the home. The small brown footed pot holds a handcrafted turquoise blue candle with a light lavender scent. The twine-wrapped rim adds a charmingly rustic accent.

Prepare herbs, spices and sauces the way our ancestors did--with handmade stone tools. Grupon Comonfort presents this traditional footed molcajete or stone mortar, crafted by hand from volcanic basalt. The pestle, called a tejolote, is used to grind or crush the foodstuffs in the molcajete. The molcajete can also be used as a unique serving dish for salsa or guacamole.

The artisans recommend that the molcajete be "cured" before the first use. To cure the molcajete, place some dried beans, corn or rice in the bowl and grind with the pestle until pulverized. Allow the pulverized grain to sit for 15 minutes. Once this has been done, the molcajete can be hand washed and allowed to dry. This step will ensure that any stone dust remaining from the carving process does not affect the food.

Prepare herbs, spices and sauces the way our ancestors did--with handmade stone tools. Grupon Comonfort presents this traditional footed molcajete or stone mortar, crafted by hand from volcanic basalt. The pestle, called a tejolote, is used to grind or crush the foodstuffs in the molcajete. The molcajete can also be used as a unique serving dish for salsa or guacamole.

The artisans recommend that the molcajete be "cured" before the first use. To cure the molcajete, place some dried beans, corn or rice in the bowl and grind with the pestle until pulverized. Allow the pulverized grain to sit for 15 minutes. Once this has been done, the molcajete can be hand washed and allowed to dry. This step will ensure that any stone dust remaining from the carving process does not affect the food.

Prepare herbs, spices and sauces the way our ancestors did — with handmade stone tools. Members of the Comonfort Group present this traditional footed molcajete or stone mortar, crafted by hand from volcanic basalt. The pestle, called a tejolote, is used to grind or crush the foodstuffs in the mortar. The molcajete can also be used as a unique serving dish for salsa or guacamole.

The artisans recommend that the molcajete be "cured" before the first use. To cure it, place some dried beans, corn or rice in the bowl and grind with the pestle until pulverized. Allow the pulverized grain to sit for 15 minutes. Once this has been done, the molcajete can be hand-washed and allowed to dry. This step will ensure that any stone dust remaining from the carving process does not affect the food.