Essential Tools

10 Essential Tools for Mexican Cooking

As home cooks, we rely on our instincts, our knowledge, and our curiosities -- but we also have to rely on our tools. Which is why we're asking the experts about the essential tools we need to make our favorite foods attainable in our own kitchens.

Today: Margarita Arronte's book Mexico: The Cookbook will challenge your preconceptions about Mexican food. Here, she shares 10 tools and ingredients for making authentic Mexican dishes at home.

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One of the most common misconceptions about Mexican cuisine is that it is cheap, greasy, and unhealthy. On the contrary, our food is healthy, nutritious, and sophisticated, and it can be both delicate and dramatic.

In my kitchen, the tools that I most treasure are my huge stove with 6 burners, my blender, my food processor, and my Thermomix, as well as all of the kitchenware that belonged to my aunts in Michoacán, my mother, and my beloved grandmother, all of which I still use everyday.


In the U.S., there are many stores and websites where you can buy Mexican ingredients and Mexican kitchen tools. For the best result, always try to go for the high-quality stuff.

1. Molcajete (traditional stone mortar and pestle)
This is an indispensable and traditional tool in Mexican kitchens. When you grind with stone, you get the essential oils from squeezing the seeds at the same time that you pulverize them. It used to be that when a young lady got married, it was very important that she recieve a molcajete as a gift from her mother, grandmother, or another important woman in the family. Use a molcajete to make salsas and guacamole.

More: Make your own salsa, no recipe required. 


2. Chiles
These essential ingredients are not only for heat -- they also add flavor and color to many Mexican dishes. Because the same type of chile does not have the same level of heat every time, you should use caution when cooking with them. You can reduce the heat by seeding and deveining the chiles or by soaking them in water with salt, sugar, and coffee.


3. Blender or food processor
Traditionally, Mexican dishes like moles, pipianes (sauces or dips that are based on seeds or a seed mixture), and adobos are ground on a metate (stone). In most modern Mexican homes, the sauces are ground in a blender or food processor; I couldn't make my moles without one.


4. Clay or cast iron comal (flat griddle)
You need this to make tortillas, quesadillas, and sopes, as well as to heat the tortillas for everyday eating. Mextlapiques, cecina, chicken breast, and even some tamales are cooked on a comal. It is also used to dry-roast the basic ingredients -- onion, garlic, and tomatoes, for example -- that are used for salsas.

More: Use tortillas to scoop up Diana Kennedy's Scrambled Ricotta.

5. Steamer 
This is especially useful for cooking tamales, mixiotes (pit-barbecued meat), home-cooked barbacoa, and some mextlapiques.


6. Heavy casserole with a lid or clay pots
These are great for cooking moles, adobos, and pipianes. For recipes that require long cooking times, these types of pots are useful because they retain an even heat.

7. The basics: sharp knives, scissors, strainer, scale, measuring cups, and spoons
These tools are important not only for Mexican cooking, but in any kitchen whatsoever. Sharp knives are imperative and scissors are of great help when cleaning dry chiles. The strainer is key when rinsing beans and peeling tomatoes and chiles, and measuring cups and spoons are obviously essential for standardizing recipes.

9. Aromatic Mexican herbs
These are ingredients you must have on hand; you cannot cook authentic Mexican food without the aroma of traditional herbs like epazote, hoja santa, and avocado leaves. They are a “must” in my kitchen, and I use them in even the most basic foods, like beans.

10. Corn tortillas
Along with beans, pumpkin, chiles and wild greens, corn is the base of the Mexican diet. Traditional Mexican cuisine must be enjoyed with tortillas for wrapping the food; they can even replace plates and silverware.  


11. Dried beans 
From a simple pot of beans to elegant soups to dishes like tamales or enfrijoladas, beans make up the base of many traditional Mexican dishes. 

What authentic Mexican foods do you enjoy cooking? Share with us in the comments below! 


See what other Food52 readers are saying.

  • Cunt
  • boi
  • Jim Johnson
    Jim Johnson
  • MrsWheelbarrow
  • Tiller Stevens
    Tiller Stevens
Chef and restaurateur Margarita Carrillo Arronte was born into a large family who respected their deep cultural and culinary roots, and has devoted nearly 35 years to help traditional Mexican cuisine find its way to every corner of the world. She has lectured about Mexican food at schools including The Culinary Institute of America and Le Cordon Bleu; served as Vice‐President of the Mexican Conservatory of Gastronomical Culture; and acted as an official representative of Mexico for the G‐20 summit in Los Cabos. She is also a published author who has hosted several food shows for the El Gourmet channel in Mexico. Chef Margarita currently lives with her family and four dogs in Mexico City.


Cunt November 25, 2019
boi November 19, 2019
Dogs Asshole
boi November 19, 2019
Cunt November 25, 2019
Jim J. December 18, 2014
Cannot WAIT to get your cookbook! Thanks for great tips!
boi November 19, 2019
MrsWheelbarrow December 18, 2014
I have been looking for a traditional comal and can't find one in the states. I just don't want to carry a cast iron pan back from Mexico! Is that my only choice? Sign me comal-less in the US
Margarita C. December 18, 2014
Hi Cathy - I have not seen these comals in the US but hear they can be found in Los Angeles and Chicago in the Mexican markets/chain stores where they sell pottery. Be careful when you buy one - they are fragile. Buy two just in case one breaks. Cast iron is a good option.
Enjoy and happy cooking!
boi November 19, 2019
Ur a food Slut Eat out a 2 year olds ass and post it on pornhub.Com
Tiller S. December 17, 2014
As an Italian living in San Diego, I was surprised I didn't end up in Little Italy; and all for the best, because the richness and flavors of Mexican cuisine have been the staple of this Mediterranean climate. There is much to learn, and everyday I am excited to try something new in my kitchen.
Margarita C. December 18, 2014
Thank you and happy cooking!
boi November 19, 2019
U Slut Dumpstes
FJT December 17, 2014
I just treated myself to this book for Christmas - can't wait to start reading it on Christmas day!
Margarita C. December 18, 2014
Enjoy! Thank you.
aargersi December 17, 2014
We tend to be Yucatan-centric in our house (but you knew that) although we love food from all over Mexico. I am planning a Mexican twisted "thanksgiving in January" for a group of friends that will include my Pavo en Kol Indio, a cranberry jalapeno xni-pek, cumin roasted potatoes, and of course pumpkin flan ...
Margarita C. December 18, 2014
Sounds delicious! Enjoy.