Mexican Kitchen Utensils You Should Own

Mexican cooking has unique tools that may seem exotic but that genuinely transform your dishes. Some are essential, others are a pleasant luxury. We'll tell you which are worth having, where to buy them in the US and what alternatives to use if you don't have them.

Molcajete: The Mexican Mortar

What it is: a mortar of volcanic stone (basalt) with its pestle (tejolote). It's the most iconic tool in Mexican cooking, used since pre-Hispanic times.

What it's for: making salsas with a rustic texture and character that no food processor or blender can replicate. The porous stone grinds the ingredients irregularly, creating layers of texture. It's also used for guacamole (the best guacamole is made in a molcajete) and for grinding spices.

Why it's better than a blender: the blender cuts, the molcajete grinds. The difference is like comparing a tomato cut with a knife vs one that's been processed — the fibres break differently, releasing flavors and essential oils that the blender doesn't extract the same way. A molcajete salsa has a depth, texture and flavor that impresses.

Where to buy it in the US:

• Latin shops: the most authentic, of real stone, £25-40. Ask in the Latin shops of the larger cities.
• Amazon: search for "volcanic stone molcajete". Good ones cost £30-50. Avoid the imitations (painted cement) — they weigh much less and have no pores.
• Homeware shops: they don't sell molcajetes, but their marble mortars can do for spices (not for big batches of salsa).

Before using it: a new molcajete should be seasoned: grind raw rice in it until it comes out white (not grey). Repeat 3-4 times. This removes stone residue and also smooths the surface.

Alternative: a large marble or granite mortar works decently. Or a food processor on pulse (different but acceptable results).

Comal: The Mexican Griddle

What it is: a flat, round griddle, traditionally of clay but now more commonly of cast iron or steel. It's the Mexican equivalent of the skillet, but with no sides (or very low ones).

What it's for: warming tortillas, toasting dried chiles, roasting tomatoes and onions for salsa, cooking quesadillas, toasting spices... It's probably the tool you'll use most if you cook Mexican regularly.

Why it's special: its flat surface and even heat distribution are ideal for tortillas. An ordinary pan works, but the comal gives a better result because it has no sides to get in the way when turning, and the heat is more even.

Where to buy it:

• Amazon: search for "cast-iron comal" or "Mexican comal", £15-30.
• Latin shops: sometimes they have clay ones (more authentic but more fragile), £10-20.
• Lodge (brand): they make a round cast-iron griddle that's perfect as a comal, available in homeware shops and on Amazon for around £25-35.

Alternative: a large cast-iron pan (such as Le Creuset or Lodge) works perfectly. Even a flat non-stick pan will do in a pinch, although it doesn't roast chiles and tomatoes as well.

Tortilla Press

What it is: two plates joined by a hinge with a lever. You place the ball of masa between the plates (lined with plastic) and press to flatten it evenly.

What it's for: making home-made corn tortillas quickly and at a uniform thickness. It also works for sopes, gorditas, tlacoyos and anything that needs a flattened masa base.

Where to buy it:

• Amazon: £15-25 for a cast-iron one (the best). Aluminium ones are cheaper (£10-15) but less durable.
• Latin shops: sometimes they have Mexican imports, £15-20.

Recommended size: 20cm diameter is the standard and enough for most tortillas. If you make lots of big tortillas (for burritos), look for a 25cm one.

Alternative: two chopping boards, a heavy plate, or a rolling pin with two pieces of plastic. Read our complete guide to home-made tortillas for all the techniques.

Steamer for Tamales

What it is: a large pot with a rack insert that lets you steam. In Mexico it's called a "tamalera".

What it's for: steaming tamales (the only correct method). It also works for steaming tortillas to reheat them and for cooking vegetables.

Where to buy it:

• Amazon: a large aluminium steamer (30-40cm) costs £20-35. Search for "tamale steamer" or "steamer pot".
• Home-made alternative: any large pot with a colander or rack inside works. Put water in the bottom (not touching the rack), stand the tamales upright on the rack, cover and steam for 1-1.5 hours.

Trick: put a coin in the water. As long as you hear it rattling, you know there's still water. If it stops, add more hot water immediately.

Tortilla Warmer

What it is: a round insulating container (usually of fabric and foam, or plastic with a lid) for keeping tortillas warm at the table.

What it's for: keeping the tortillas warm and soft during the meal. A cold tortilla hardens and loses flexibility, ruining the taco experience.

Where to buy it: Latin shops (£5-10), Amazon (£8-15 for the embroidered fabric ones, very pretty as decoration), or make your own with a clean tea towel folded inside a bowl.

Recommendation: the Mexican embroidered fabric ones are lovely and work very well. They also make an original gift for any cooking lover.

Lime/Lemon Squeezer

What it is: a hand-held metal squeezer (press type) specifically for small citrus.

What it's for: squeezing limes over tacos, ceviches, aguas frescas and everything with lime (which in Mexican cooking is almost everything).

Where to buy it: the Mexican model (painted metal) is found in Latin shops for £5-8. Homeware shops have a similar one for ~£3. Amazon has stainless-steel options for £8-12.

Alternative: your own hands. But the squeezer extracts more juice and stops seeds falling in.

Metate: The Ancestral Tool

What it is: a rectangular stone with three legs and a stone roller (metlapil). It's the ancestor of the molcajete, used to grind corn for masa.

What it's for: historically, grinding corn and making masa. Today it's more decorative than functional, but some purists use it to grind chocolate and chiles.

Is it worth it? Honestly, not for everyday use. It's heavy (10+ kg), expensive (£50-100+) and Maseca does the same job in seconds. But if you're passionate about culinary history, owning one is like having a museum piece in your kitchen.

Our Recommendation: Where to Start?

If you're starting out with Mexican cooking, you don't need to buy everything at once. This is our order of priority:

1. Comal/cast-iron pan (you'll use it every day - £20-30)
2. Tortilla press (if you want to make home-made tortillas - £15-20)
3. Molcajete (for next-level salsas - £30-40)
4. Tortilla warmer (cheap and very practical - £8-12)
5. Lime squeezer (small and useful - £5-8)
6. Steamer (only if you plan to make tamales - £20-35)

With the first two you can already make home-made tortillas and warm everything properly, which is 80% of the battle. The molcajete is the quality leap for salsas. Everything else is extra.

Total investment for the 4 basics: around £75-100. It seems a lot, but these are tools that last literally a lifetime (a good molcajete is passed down from generation to generation) and completely transform your Mexican cooking. See our store guide to find the best places to buy them in your city.

Where to Buy Mexican Utensils in the US

Finding an authentic molcajete or comal in the US used to be almost impossible. Today, thanks to the growth of the Mexican community, there are more and more options to equip your kitchen with original tools.

Specialist physical shops

Several Mexican shops in the larger cities have begun to import kitchen utensils as well as ingredients. Ask at your regular shop whether they have molcajetes, tortilla presses or comales. Many will order them in if they don't have them in stock. The advantage of buying in person is that you can check the weight and quality of the material, especially important in the case of the volcanic-stone molcajete.

Reliable online options

Amazon has a growing selection of Mexican utensils, although the quality varies a lot. Look for sellers with good reviews and real photos of the product. For authentic volcanic-stone molcajetes, look for those that state Mexican origin and weigh at least 3-4 kg (the light ones are usually imitations). Cast-iron tortilla presses are easier to find and any decent brand works well.

The DIY alternative

If you can't find a Mexican comal, a flat cast-iron pan (griddle type) does the same job perfectly. For the tortilla press, in an emergency you can use two chopping boards and a bit of force. It isn't the same, but it works as a stopgap while you get hold of the original tool.

See our directory of Mexican shops to find establishments that sell utensils, and try them out with our traditional recipes.

Maintenance and care of your utensils

Investing in quality Mexican utensils means knowing how to care for them so they last decades. The volcanic-stone molcajete should never be washed with soap: clean it with water, a stiff brush and a handful of rice to absorb smells and residue. The iron comal needs seasoning regularly with a thin layer of oil after each use. The cast-iron tortilla press also appreciates a coat of oil to prevent rusting. Wooden mole spoons should be air-dried completely before storing. With this basic care, each utensil becomes an investment that lasts generations.