Basic utensils used in Mexican cooking

The different materials of the utensils used in cooking can greatly affect flavor and tastiness. For this reason, in Mexico, the tendency is to use traditional Indian utensils, most of which are made of clay, stone or wood. Also, wood or coal fires are preferable to the intense heat of electric stoves or the smell from gas stoves, which can spoil the natural flavor of condiments. Nevertheless, as a result of the pace at which we live today and the invasion of aluminium, teflon and the pressure cooker, many of the traditional utensils have been replaced today by more modern ones. However, rarely do you find a Mexican kitchen that is not equipped with clay pots, casseroles and jugs, and stone or wood mortars. Some of these utensils are still known by their original Indian names, in particular those of the Nahua language spoken by the Aztecs, which have been incorporated into the Spanish spoken today.
Mexican pottery is one of the country's greatest crafts. The variety to be had is quite astounding and differs from region to region. Pottery in beautiful designs forms an essential part of the natural decor of many kitchens.

Casseroles, cooking pots and jugs

Most Mexican potters make their wares by hand modeling or on a potter's wheel. Depending on quality, the clay can be used on its own or mixed with various other types or, as in Metepec, with the flower heads of rushes. The pieces are fired in round kilns built either on the ground or else underground with the mouth at ground level. They are decorated with aniline or earth dyes and enamels or, in places like Tzintzuntzan, copper oxide is mixed in the frets. Generally, casseroles are used to cook dishes which do not contain a lot of kind of liquid or which are composed of dry ingredients such as rice. Pots, on the, other hand, because of their depth, are used for preparing broth, pozoles, punch and coffee.

Copper pans

Copper pans, originating from Michoacan and in particular from Santa Clara, are used for pozole, fried pork pieces, tamales, pumpkin in syrup and other sweet dishes.

Metate

Of pre-Hispanic origin, this utensil consists of a small stone tablet on three legs and is used for grinding. It slopes downwards to one end so that the ground chili can collect. Its original name in Nahuatl is metatl, from which the word metate is derived. It goes with stone roller called a metlapilli. The metate is used for grinding chilies, the ingredients of mole, corn kernels and coffee. When used to grind pumpkin seeds or cocoa beans, a small fire is lit underneath it so that the oil will run out more easily.

Molcajete


This is a deep stone mortar which also has three legs. Its original name is temolcaxitl, from which the word molcajete is derived. It comes together with a pear-shaped stone used for grinding, known as a tejolote, from the Nahuatl texolotl.

The Comal

This is a clay (or metal) disk which is placed over the heat and is used to cook or heat tortillas. Chili, tomates, mushrooms and even eggs can be cooked on it without using any fat. When cooking over a fire, the comal is placed on stones called tenamaxtles, small clay animal shapes. These lift the comal off the live coals.

Soplador

This is a type of fan used for getting the fire going. They are woven of palm or rushes, dyed different colors. As they are very attractive, they are often used to decorate the kitchen or the table.

Batea

This is a shallow wooden dish used in preparing fruit and vegetable salads or for storing food.

Jicara

This word is derived from the Nahuatl xicalli, meaning gourd. It is the dried shell of a pumpkin or gourd, used as a container. Many of them are elaborately decorated with beautifully colored designs in lacquer. Others are engraved. They are used for serving traditional dishes such as Tabasco pozole or tazcalate from Chiapas. As they are almost spherical in shape, they are often set upon circular bases woven of palm.

Tenates or chichihuites

These are containers woven of palm or rushes and are either uncovered or have a lid. They are used for keeping tortillas hot; jicaras can also be used for the same purpose. Alternatively, they are used for storing dried chilies and other herbs and condiments.