---
product_id: 9230763
title: "OUTASIGHT Molcajete authentic Handmade Mexican Mortar and Pestle 8.5\""
brand: "outasight"
price: "€ 175.85"
currency: EUR
in_stock: true
reviews_count: 8
category: "Outasight"
url: https://www.desertcart.com.cy/products/9230763-outasight-molcajete-authentic-handmade-mexican-mortar-and-pestle-8-5
store_origin: CY
region: Cyprus
---

# 100% authentic volcanic lava stone 8.5-inch diameter perfect for single to double servings 8.5 lbs durable weight for stability OUTASIGHT Molcajete authentic Handmade Mexican Mortar and Pestle 8.5"

**Brand:** outasight
**Price:** € 175.85
**Availability:** ✅ In Stock

## Summary

> 🌶️ Grind like a pro, savor like a local — authentic Mexican flavor in every crush!

## Quick Answers

- **What is this?** OUTASIGHT Molcajete authentic Handmade Mexican Mortar and Pestle 8.5" by outasight
- **How much does it cost?** € 175.85 with free shipping
- **Is it available?** Yes, in stock and ready to ship
- **Where can I buy it?** [www.desertcart.com.cy](https://www.desertcart.com.cy/products/9230763-outasight-molcajete-authentic-handmade-mexican-mortar-and-pestle-8-5)

## Best For

- outasight enthusiasts

## Why This Product

- Trusted outasight brand quality
- Free international shipping included
- Worldwide delivery with tracking
- 15-day hassle-free returns

## Key Features

- • **Optimal Size & Weight:** 8.5-inch diameter and hefty 8.5 lbs ensure stability and ample capacity for fresh guacamole, salsa, and spice blends.
- • **Seasoned to Perfection:** With proper curing, the mortar’s surface smooths and darkens, enhancing flavor extraction and longevity.
- • **Elevate Your Culinary Game:** Join thousands of millennial foodies who swear by the rich, bold flavors only a real molcajete can unlock.
- • **Handcrafted Volcanic Power:** Each piece is uniquely handmade from genuine porous lava rock, delivering authentic Mexican culinary tradition.
- • **Lifetime Kitchen Essential:** Built to last a lifetime, this molcajete improves with use, becoming smoother and more effective over time.

## Overview

The OUTASIGHT Molcajete is an 8.5-inch diameter, 8.5-pound authentic handmade mortar and pestle crafted from porous volcanic lava stone. Designed for durability and optimal grinding, it requires initial seasoning to smooth its surface and unlock rich, traditional Mexican flavors. Perfect for making guacamole, salsas, and spice blends, this kitchen tool grows better with use, offering a lifetime of bold culinary experiences.

## Description

It is a handmade product, made from lava rock. The product by nature will be porous. We have listed a preparation guide on the listed item. Those steps will cure and prepare the mortar's porous surfaces. Being a handmade product made with natural material all of the pieces will be unique and porous will be in different parts of the item.

Review: A little work up front and you'll have a wonderful kitchen tool for a lifetime - If you're interested in a molcajete you've probably read a billion articles about seasoning it. They all say different things and they all say their way is the best. The basic takeaways are: -Wash it with water to get dust and loose grit out. Doing this under a high pressure shower head works nicely. -Let it dry and then start grinding rice to powder in it to smooth the inner surface and work out additional grit. Keep grinding palm-fulls of rice until the rice dust is coming out white. -Get a small stiff brush that you only use for cleaning the molcajete. Brush out the dust with some water. In the future this is all you need to wash out the molcajete. No need to ever use soap, which might add an undesirable flavor. -There will still be a little grit but you can start making salsa in it now. The grit will find its way to the liquid at the bottom. After a couple batches, you should stop seeing grit and then you can use it for grinding spice blends and making guacamole. -Through use, the inside of the molcajete will become seasoned, growing smoother and darker than the outside. -The main thing is to just start using it. Don't grind rice in it for weeks because you keep finding a piece of grit. It will become perfect with time and use. I'm no expert, but this seems to be the real deal, volcanic rock. There are signs of hand-working the stone, which is porous and flecked with shiny bits and ceases being dusty and gritty after the initial preparation process. As for size, it's probably on the small end. A one-avocado batch of guacamole fills it up pretty well, but there's probably room for two.
Review: An actual volcanic rock Molcajete - Okay, first and foremost, ignore ANYONE who insists that "real" molcajetes are slick, black river rock basalt. They are insane. Unless you are shipping basalt from the Pacific North West, don't expect to find this kind of basalt used in a Mexican Molcajete. A real molcajete *IS* made of basalt, but it needn't be made of river rock basalt (as is the case for the MAJORITY of ones used in Mexico). This is in fact an actual volcanic rock molcajete. It has the mottled color, the porous surface, the noticeable tool marks when it was made, and...well...if you can't tell the difference between volcanic rock and concrete, molcajetes are not for you (hahahaha). Now, it is also important to note that basalt comes in a WIDE range of colors: black (usually in rivers) to light greys, sometime with white splotches all over. If yours is not jet black, that is A-okay as long as it is still basalt...which this one is. Now, you need to cure it. What I did: I started with 120 grit sandpaper and I SANDED EVERYTHING! I sanded the feet, the sides, the inside...EVERYTHING! Do a few extra passes on the tejolote because the sides of that never grind against anything, so it doesn't smooth as well during the grinding as the rest of the bowl portion. Once it is smooth enough that it no longer hurts to move your hand across it, it is time to start grinding. Start with 4 runs of dried corn (1 cup for each run). Add small portions and grind in a smooth motion that lets your wrist slightly rotate as you come along the sides. After the corn, it is time for 4 runs of dried pinto beans. After the beans, do 4 runs of white rice. By this point, it should be smoothing up nicely, and the rice should be white. If it is not, you need to go back a stage or two. This is a lengthy process. If you stretch it out over a few day, it is fine. Otherwise, if you are like me, be prepared to accept blisters, but get it done in a day or two. Once it is smooth and no longer gritting the rice, we need a final curing. I first roasted 3 serrano chiles. Grind those into a paste. Toss in 3-4 cloves of garlic and grind them. Add some cumin, salt, pepper, and Mexican oregano. Now, here comes the real important part. When you look at a well used Molcajete, you will notice the inside is actually black. How did this happen? Oil. Oils from avocados. So, you can grind some avocado into your curing paste and/or add a little olive oil. Then stick it in a 400-450*F (depending on what oil you used) oven for a good half an hour or an hour with the tejolote in it. Then just turn off the oven and let it chill overnight inside the oven (it takes a LONG time to cool...cause it's volcanic rock). The next day, take a stiff brush and some water and clean it out. It should be nice, smooth, blackened, and seasoned. Now you're ready for guacamole! I've been using mine 2-3 times/week for the past 6 months. It works like a charm and just gets smoother and smoother. By this point, mine is well-seasoned. The bowl and tejolote are smooth and black, and have a slight spicy aroma at all times. If yours is gritty, you have more elbow work to do. It's just that simple. I know, it's 2011...people hate effort, especially in America. But, trust me. It is worth it. The guacamole is as good as you are hoping. This is a good size and makes enough salsa verde for about 3 days worth of using as a condiment with the food I eat. It's a good shape and if you sanded the feet smooth, it doesn't scratch surfaces when you set it upon them (though I still always grind with it on a pot holder).

## Features

- The best utensil to make the best sauces

## Technical Specifications

| Specification | Value |
|---------------|-------|
| ASIN | B001J3ZZ4I |
| Best Sellers Rank | #449,634 in Kitchen & Dining ( See Top 100 in Kitchen & Dining ) #459 in Mortar & Pestles |
| Brand | OUTASIGHT |
| Brand Name | OUTASIGHT |
| Color | Black |
| Customer Reviews | 4.6 out of 5 stars 1,338 Reviews |
| Finish Type | Unfinished |
| Included Components | 1 Mortar, 1 Pestle |
| Item Diameter | 8.5 Inches |
| Item Dimensions | 12.6 x 9 x 9 inches |
| Item Weight | 8.5 Pounds |
| Item dimensions L x W x H | 12.6 x 9 x 9 inches |
| Manufacturer | TheLatinProducts |
| Material | Lava Stone |
| Material Type | Lava Stone |
| Model Number | 8541981377 |
| Part Number | MOLCAJETE W/PESTLE |
| UPC | 793842067323 844819004008 |
| Unit Count | 3.00 Pounds |

## Product Details

- **Brand:** OUTASIGHT
- **Color:** Black
- **Finish Type:** Unfinished
- **Item dimensions L x W x H:** 12.6 x 9 x 9 inches
- **Material:** Lava Stone

## Images

![OUTASIGHT Molcajete authentic Handmade Mexican Mortar and Pestle 8.5" - Image 1](https://m.media-amazon.com/images/I/61ADgewOhHL.jpg)
![OUTASIGHT Molcajete authentic Handmade Mexican Mortar and Pestle 8.5" - Image 2](https://m.media-amazon.com/images/I/51tLIo9-7rL.jpg)
![OUTASIGHT Molcajete authentic Handmade Mexican Mortar and Pestle 8.5" - Image 3](https://m.media-amazon.com/images/I/512foGrnfUL.jpg)
![OUTASIGHT Molcajete authentic Handmade Mexican Mortar and Pestle 8.5" - Image 4](https://m.media-amazon.com/images/I/31UqGjQUbbL.jpg)
![OUTASIGHT Molcajete authentic Handmade Mexican Mortar and Pestle 8.5" - Image 5](https://m.media-amazon.com/images/I/41zmZueDI4L.jpg)

## Customer Reviews

### ⭐⭐⭐⭐⭐ A little work up front and you'll have a wonderful kitchen tool for a lifetime
*by G***Y on July 3, 2018*

If you're interested in a molcajete you've probably read a billion articles about seasoning it. They all say different things and they all say their way is the best. The basic takeaways are: -Wash it with water to get dust and loose grit out. Doing this under a high pressure shower head works nicely. -Let it dry and then start grinding rice to powder in it to smooth the inner surface and work out additional grit. Keep grinding palm-fulls of rice until the rice dust is coming out white. -Get a small stiff brush that you only use for cleaning the molcajete. Brush out the dust with some water. In the future this is all you need to wash out the molcajete. No need to ever use soap, which might add an undesirable flavor. -There will still be a little grit but you can start making salsa in it now. The grit will find its way to the liquid at the bottom. After a couple batches, you should stop seeing grit and then you can use it for grinding spice blends and making guacamole. -Through use, the inside of the molcajete will become seasoned, growing smoother and darker than the outside. -The main thing is to just start using it. Don't grind rice in it for weeks because you keep finding a piece of grit. It will become perfect with time and use. I'm no expert, but this seems to be the real deal, volcanic rock. There are signs of hand-working the stone, which is porous and flecked with shiny bits and ceases being dusty and gritty after the initial preparation process. As for size, it's probably on the small end. A one-avocado batch of guacamole fills it up pretty well, but there's probably room for two.

### ⭐⭐⭐⭐⭐ An actual volcanic rock Molcajete
*by K***S on February 1, 2012*

Okay, first and foremost, ignore ANYONE who insists that "real" molcajetes are slick, black river rock basalt. They are insane. Unless you are shipping basalt from the Pacific North West, don't expect to find this kind of basalt used in a Mexican Molcajete. A real molcajete *IS* made of basalt, but it needn't be made of river rock basalt (as is the case for the MAJORITY of ones used in Mexico). This is in fact an actual volcanic rock molcajete. It has the mottled color, the porous surface, the noticeable tool marks when it was made, and...well...if you can't tell the difference between volcanic rock and concrete, molcajetes are not for you (hahahaha). Now, it is also important to note that basalt comes in a WIDE range of colors: black (usually in rivers) to light greys, sometime with white splotches all over. If yours is not jet black, that is A-okay as long as it is still basalt...which this one is. Now, you need to cure it. What I did: I started with 120 grit sandpaper and I SANDED EVERYTHING! I sanded the feet, the sides, the inside...EVERYTHING! Do a few extra passes on the tejolote because the sides of that never grind against anything, so it doesn't smooth as well during the grinding as the rest of the bowl portion. Once it is smooth enough that it no longer hurts to move your hand across it, it is time to start grinding. Start with 4 runs of dried corn (1 cup for each run). Add small portions and grind in a smooth motion that lets your wrist slightly rotate as you come along the sides. After the corn, it is time for 4 runs of dried pinto beans. After the beans, do 4 runs of white rice. By this point, it should be smoothing up nicely, and the rice should be white. If it is not, you need to go back a stage or two. This is a lengthy process. If you stretch it out over a few day, it is fine. Otherwise, if you are like me, be prepared to accept blisters, but get it done in a day or two. Once it is smooth and no longer gritting the rice, we need a final curing. I first roasted 3 serrano chiles. Grind those into a paste. Toss in 3-4 cloves of garlic and grind them. Add some cumin, salt, pepper, and Mexican oregano. Now, here comes the real important part. When you look at a well used Molcajete, you will notice the inside is actually black. How did this happen? Oil. Oils from avocados. So, you can grind some avocado into your curing paste and/or add a little olive oil. Then stick it in a 400-450*F (depending on what oil you used) oven for a good half an hour or an hour with the tejolote in it. Then just turn off the oven and let it chill overnight inside the oven (it takes a LONG time to cool...cause it's volcanic rock). The next day, take a stiff brush and some water and clean it out. It should be nice, smooth, blackened, and seasoned. Now you're ready for guacamole! I've been using mine 2-3 times/week for the past 6 months. It works like a charm and just gets smoother and smoother. By this point, mine is well-seasoned. The bowl and tejolote are smooth and black, and have a slight spicy aroma at all times. If yours is gritty, you have more elbow work to do. It's just that simple. I know, it's 2011...people hate effort, especially in America. But, trust me. It is worth it. The guacamole is as good as you are hoping. This is a good size and makes enough salsa verde for about 3 days worth of using as a condiment with the food I eat. It's a good shape and if you sanded the feet smooth, it doesn't scratch surfaces when you set it upon them (though I still always grind with it on a pot holder).

### ⭐⭐⭐⭐⭐ Very Impressed! Made of real volcanic rock, once seasoned it's perfect.
*by D***N on April 8, 2024*

This is a very nice molcajete, made with real volcanic rock, not granite like a lot of others, which is ok for getting stuff fine but the coarseness of the volcanic rock is nice for getting a coarser grind on ingredients., Took a good 4 seasoning runs with rice and salt but once seasoned it's amazing. It's pretty heavy so be careful if you have a glass induction stovetop or glass cutting board this could easily damage them. Think I'm going to get some felt or silicone pads to add to the bottom, but other than that this is a really good deal on an authentically made molcajete.

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*Product available on Desertcart Cyprus*
*Store origin: CY*
*Last updated: 2026-04-22*