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Molcajete De Vegetales
By Kathleen Furore
There aren’t many serving pieces that can transform a menu. The molcajete is one of them, as Adelitas Cocina Y Cantina and its sister restaurant La Doña Mezcaleria in Denver have shown.
“Unveiling the Authentic Molcajete Experience!” read an Instagram post that invited guests to learn about “the incredible vessel” it’s served in.
“The Molcajete is a traditional Mexican mortar and pestle made from volcanic stone, and has been used for centuries to create rich, bold flavors. It’s more than a cooking tool; it’s a symbol of heritage and craftsmanship,” the post explains. “As the sizzle and aroma fill the air, you’ll witness the magic of flavors blending together in this timeless culinary masterpiece.”The “experience” that customers at those restaurants can enjoy includes something for anyone, whether they prefer seafood, meat or vegetables.
The Molcajete De Mariscos — a volcanic mortar teeming with mussels, shrimp, and tilapia, all steamed with tomatoes, onion, garlic, butter, white wine and red pepper flakes, then topped with cotija cheese and served with toasted bread
Cielo Mar Y Tierra Molcajete
The Cielo Mar Y Tierra Molcajete — “a feast for the senses and soul” that features marinated steak, chicken and shrimp, all simmered in a spicy tomato sauce, all adorned with melted cheddar panela cheese, green onions and tender nopales and accompanied by corn or flour tortillas
The Molcajete De Vegetales —spicy tomato sauce combined with chayote squash, zucchini, portobello mushrooms, turnips, carrots, poblano peppers, roasted corn, greens onions and roasted tomatoes. Customers can add white cheddar and panela cheeses to this dish that comes with corn or flour tortillas
Even the warmer weather that’s on its way doesn’t dim sales of dishes made in molcajetes at Vidorra Cocina in Dallas. The restaurant even promotes the offerings: "Summer is heating up and so are the 400° Flaming Fundido Molcajete Bowls,” announced a recent Instagram post. The menu includes several varieties of dishes served in molcajetes — a vessel that “absorbs and retains the flavors and aromas of the ingredients used,” the menu explains.
Verde Molcajete
The Queso Blanco — One of the simplest dishes made with jalapeños, tomatoes, peppers, onions and cilantro
The Flaming Fundido — Oaxaca cheese, flour tortillas and a choice of trompo pastor, veggies, chicken tinga or chorizo
The Mexican Alambre — Mesquite grilled steak, fajita veggies, mixed cheese, spicy Vidorra sauce, and flour tortillas
The Parrillada en Fuego — Hickory grilled marinated beef short ribs, jalapeno-cheddar sausage, chipotle BBQ chicken breast, fajita veggies, garlic butter, flour tortillas
Molcajete Queso Fundido
The Verde — Fajita steak & chicken, grilled shrimp, Oaxaca cheese, grilled onion, zucchini, yellow squash, bell pepper, nopales, and salsa verde
Have you used molcajetes in creative ways in your restaurant? Let us know and we’ll feature some ideas in an upcoming issue and on social media. Email Editor Kathleen Furore at kfurore@restmex.com.