A tejolote is a stone pestle, used with a molcajete (mortar) to grind food. It is a traditional piece of Mexican cookery.
(Oxford English Dictionary)
A mortar, usually made of stone or clay, used in Mexican cooking for pounding spices.
1906 M. E. SOUTHWORTH 101 Mexican Dishes 13 Soak five chiles in hot water.., wash them well and put in a mortar (the Mexicans use the molcajete and tejolote).
1929 Jrnl. Amer. Folk-lore 42 174 Chili peppers, and other condiments are ground with the stone mortar and pestle, the molcajete (molcaxitl) and tejolote (texolotl).
One Hundred & One Mexican Dishes
compiled by May E. Southworth
San Francisco, CA; Paul Elder and Company
CHILE CON CARNE
CUT a pound of fresh pork into inch chunks and parboil. Soak five chiles in hot water, take out the seeds and veins, wash them well and put in a mortar (the Mexicans use the molcajete and tejolote). Pound to a pulp, adding a little garlic, black pepper, two cloves and a cooked tomato. Fry this in hot lard; then add the meat with some of the liquid in which it was boiled and a little salt. Cover and let it cook down until rather thick.
Made in Mexico:
The Story of a Country’s Arts and Crafts
by Patricia Fent Ross
New York, NY: Alfred A. Knopf
tejolote (tay-ho-LOH-tay). The piece of volcanic stone which serves as the grinder or pestle in the special mortar-and-pestle set for grinding spices.
Eating in Mexico
by Amando Farga
Mexican Restaurant Association
MOLCAJETE.—A kind of mortar of pocked black stone, resting on three small legs, used for grinding, with the aid of the tejolote, a stone pestle.
Discovering Folklore Through Community Resources
by Magdalena Benavides Sumpter
Dissemination and Assessment Center for Bilingual Education
To make company leave soon, put the pestle on top of the stove. (Mortar and pestle: molcajete y tejolote.)
by Hilary Hylton
Houston, TX: Gulf Publishing Company
tejolote (tay-hoh-loh-tay) — the stone pestle used in conjunction with the molcajete.
The Tex-Mex Cookbook
by Robb Walsh
New York, NY: Broadway Books
The three-legged stone mortar or molcajete is the Cuisinart of ancient Mexican cooking. (The pestle is called the tejolote.) Although it has been replaced by the more convenient electric appliance in much of Mexico, the molcajete is still considered superior to the food processor or blender for making salsas, guacamole, and other blended mixtures that need to retain some of their chunkiness. And in the case of guacamole, it also serves as an attractive serving dish.
Texas (Lone Star State Dictionary) • (0) Comments • Sunday, February 10, 2008 • Permalink