Clay utensils for wood and charcoal fires

Utensils created by indigenous communities of the Central Mexican Plateau, and which are still present in the kitchens of Puebla. The casserole dishes are round vessels, wider than they are deep, made of clay and glazed on the inside. They are used to cook traditional stews.<br>

Before being used and in order to prevent the clay from cracking with the heat, the casserole dishes are "cured" by applying "nejayote" (leftover water after nixtamalization) several times, with a totomoxtle leaf.

Special casseroles dishes to make mole, also called moleras or party casserole dishes, which come in full, three-quarter, half and quarter sizes. The casserole dish is used to prepare the mole according to the number of guests invited to the party.

Thin, rimmed, unglazed clay disc. It has a variety of uses: cooking corn tortillas, roasting chili peppers and seeds, and placing a container with liquid on top to cook it. Before being used, it is also "cured".<br>

Other uses of the comal are: to cook solid foods, as a lid for pots, and for cooking over two burners. In the latter case, a comal with charcoal is placed on top of the container where the food is being cooked.

Pots are hemispherical containers with two handles, suitable for cooking food and boiling water. Because of their glazing, they do not retain odors or flavors and are easy to clean. The pots must also be cured before use.<br>

Jugs are single-handled, cylindrical vessels with a spout for pouring liquid. They are very useful for making atole, coffee, tea and for boiling water. In addition, they are found on tables with fresh water.<br>

Wider vessel with a low body and glazed inside. Its shape makes it easier for the rice to cook evenly.<br>

In Mesoamerica, this utensil was used from early times to cook tamales. This tall, hemispherical pot, also called a steamer, is made of clay and glazed on the inside. It consists of three pieces: the pot, a lid and a rack, which is used to aid in the steaming process.<br>

Made of volcanic rock, this stone is a variety of the metate, only that it has no legs. With a simple, linear movement, it is used to shuck corn from the cob.<br>

Mortar-like utensil for grinding made of volcanic rock and with three legs and complemented by its tejolote. Its function is to reduce a food by pressure, via a thick pestle, until it becomes a puree. <br>

It was an essential utensil in indigenous, Spanish and Creole kitchens. Today, it is still in use. A good cook who prides herself on it will have it in her kitchen, especially to make so-called "molcajeteada" sauces.<br>