These comales come from the village of San Marcos de Tlapazola in Oaxaca, Mexico. Artisans create the unique black spots during the firing process, caused by the sticks and branches that are seared to the surface of the comal. The style is typical of Oaxaca, a strong red colored ceramic with spots or manchas. The sloped edges of the clay griddle are perfect for toasting chiles and spices for a Oaxacan mole. The hand of the maker can be seen in the surface of the comal and each piece is unique. The underside of the comal is porous for maximum heat distribution.

Can also be used as a gorgeous serving platter or plate.

Poctli recommends the comal be treated with cal before use.

• The diameter is approximate, each comal is slightly different as they are handmade but will be as close as possible to the option chosen. Each comal will have small cracks, indentations or scratches in the surface and may contain small traces of mica in the ceramic

• Handmade from lead-free clay

• Can be used on stovetop or direct flame on an open hearth

This comal comes from the village of San Marcos de Tlapazola in Oaxaca, Mexico known for its red clay or barro rojo. The style is typical of Oaxaca, a strong red colored ceramic. The sloped edges of the clay griddle are perfect for toasting chiles and spices for a Oaxacan mole. The hand of the maker can be seen in the surface of the comal and each piece is unique. The underside of the comal is porous for maximum heat distribution.

Can also be used as a gorgeous serving platter or plate.

Poctli recommends the comal be treated with cal before use. The comal can be used over electric or gas stove tops.

• The diameter is 10” (may vary slightly as each item is handmade)

• Handmade from lead-free clay

• Can be used on stovetop or direct flame on an open hearth

Bring the authentic heart of traditional Mexican cooking into your kitchen. Carved from genuine volcanic stone, this molcajete (mortar) and tejolote (pestle) is a timeless Mesoamerican tool designed to crush and blend grains, whole spices, and fresh vegetables. Whether you are whipping up a fire-roasted salsa, mashing a perfect guacamole, or grinding custom spice blends, the porous texture of the volcanic rock releases essential oils and develops a complex depth of flavor that modern food processors simply cannot replicate.

Formed from molten magma that cooled quickly upon reaching the earth's surface, this durable volcanic stone offers a uniquely textured, high-friction surface perfect for effortless grinding.

(Note: While the molcajete is ideal for salsas, pastes, and spices, it should not be confused with the flat metate, which is traditionally used for grinding corn.)

Curing & First-Use Instructions (Seasoning)

Because this item is carved from raw, natural volcanic stone, it must be seasoned before its first culinary use to smooth out the interior and prevent stone grit from entering your food:

1. Initial Wash: Thoroughly scrub the molcajete and tejolote inside and out with hot, soapy water using a stiff brush or sponge. Let it air dry completely.

2. The Grind: Once dry, place a small handful of uncooked white rice and a spoonful of coarse salt into the bowl.

3. Smooth the Surface: Pressing firmly with the tejolote, grind the rice and salt against the bottom and all along the interior walls until it turns into a fine powder. Rotate the stone to ensure all surfaces are worked.

4. Rinse & Check: Rinse thoroughly with plain water (no soap) and let dry. If the discarded powder looks gray or carries a heavy stone residue, repeat the process until the ground rice remains clean and white.

Care & Maintenance

• Daily Cleaning: Wash only with hot water and a stiff kitchen brush. Avoid detergents or dish soap, as the porous volcanic stone will absorb soapy flavors.

• Drying: Thoroughly dry the stone with a clean towel or paper towel before storing it away.

• Heat Compatibility: This versatile stone is safe for use on the stove, in the oven, or over direct heat.

• Restrictions: Do not use in the microwave. Do not clean in the dishwasher.

Native to Oaxaca, Mexico, the rare Chilhuacle Negro is a cornerstone of authentic Mexican cuisine. Distinguished by its dark, chocolate-brown hue and a signature deep, smoky profile, this chile is the indispensable heart of Mole Negro. Beyond the traditional mole, its complex flavor adds a rich, sophisticated depth to soups, stews, and marinades alike.

Scoville scale: 1,500 to 2,000

Each bag contains 2.5 ounces, roughly 4-7 chiles