Instructions

1. Soak the molcajete in a pot filled with warm water for about an hour to remove dust and debris from the rough surface of the volcanic rock.

2. Remove the molcajete from the pot and throw in a handful of uncooked rice.

3. Grind the rice in the bowl with the tejolete -- the pestle -- to a fine powder. Remove the powder and repeat this step until the powder remains white instead of turning gray. You may have to repeat this five or more times.

4. Put 4 cloves of garlic, 1 teaspoon of cumin and 1 teaspoon of salt into the bowl and grind them together. This is the "seasoning." The garlic adds oil to smooth the interior of the bowl and make it ready to make your first batch of salsa or guacamole.

5. Rinse the seasoning from the bowl with clean water. Allow the molcajete to air dry thoroughly before storing it.