Clay utensils for wood and charcoal fires
Pre-Hispanic kitchens had a full range of utensils, as evidenced in the codices, manuscripts and archeological remains.
Utensilios de barro para el fuego de leña y carbónCocina Cinco Fuegos
CASSEROLE DISHES
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>
Utensilios de barro para el fuego de leña y carbónCocina Cinco Fuegos
CASSEROLE DISHES
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.
Utensilios de barro para el fuego de leña y carbónCocina Cinco Fuegos
DEEP CASSEROLE DISHES
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.
Utensilios de barro para el fuego de leña y carbónCocina Cinco Fuegos
COMAL
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>
Utensilios de barro para el fuego de leña y carbónCocina Cinco Fuegos
COMAL
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.
Utensilios de barro para el fuego de leña y carbónCocina Cinco Fuegos
POTS AND JUGS
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>
Utensilios de barro para el fuego de leña y carbónCocina Cinco Fuegos
JUGS AND POTS
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>
Utensilios de barro para el fuego de leña y carbónCocina Cinco Fuegos
RICE CASSEROLE DISH
Wider vessel with a low body and glazed inside. Its shape makes it easier for the rice to cook evenly.<br>
Utensilios de barro para el fuego de leña y carbónCocina Cinco Fuegos
LONG CASSEROLE DISH
For centuries, the Barrio de la Luz in Puebla has been a center of ceramic production. Unlike indigenous ceramics, its structure came from the colonial guild reserved for the Spaniards and their descendants.
LONG CASSEROLE DISH
Today, its producers no longer identify with those who practiced the trade in the past.<br>
Utensilios de barro para el fuego de leña y carbónCocina Cinco Fuegos
LONG CASSEROLE DISH
When creating this casserole dish, a mold was used bearing an imperial eagle, the legend "Recuerdo de Puebla" and a series of flowers.
LONG CASSEROLE DISH
Previously, it was common for visitors to the city to take this type of casserole dish home as a souvenir, and it was also used to decorate the walls <br>.
Utensilios de barro para el fuego de leña y carbónCocina Cinco Fuegos
TAMALERA (TAMALE STEAMER)
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>
Utensilios de barro para el fuego de leña y carbónCocina Cinco Fuegos
TAMALERA (TAMALE STEAMER)
The wrapped tamales are placed in the steamer and on top of the rack. The necessary amount of water is added and the tamalera is covered with the lid.
TAMALERA (TAMALE STEAMER)
To prevent the steam from escaping, it is sealed with corn masa, which turns it into a pressure cooker. Large tamale steamer, appropriate for communal celebrations.<br>
Utensilios de barro para el fuego de leña y carbónCocina Cinco Fuegos
SPOONS, SPATULAS AND MOLINILLOS
Wooden utensils made for serving, stirring and whisking. The spoons and spatulas are made by expert hands with wood from the region in various shapes and sizes. Some show traces of continuous use.<br>
SPOONS, SPATULAS AND MOLINILLOS
The molinillo is carved in one piece, with several rotating rings and a central sphere with a fluted tip. It is stirred in hot chocolate to create a froth.<br>
Utensilios de barro para el fuego de leña y carbónCocina Cinco Fuegos
METATE AND METLAPIL
The metate and the molcajete are not utensils to use with a flame, but they are important accessories to the pre-Hispanic kitchen utensils. <br>
METATE AND METLAPIL
The metate is made of volcanic rock of a quadrilateral shape and supported on three legs. Its upper face forms a plane that inclines forward. With the help of the metlapil or by hand, the grinding process is carried out.
METATE AND METLAPIL
Pieces so well designed that they are still used for grinding. In the Mexican Central Plateau, there is a custom that the mother passes her metate down to her daughter or daughter-in-law, which is an honor for the recipient.
METATE AND METLAPIL
In the event of the mother's death, the metate is buried near her kitchen.<br>
Utensilios de barro para el fuego de leña y carbónCocina Cinco Fuegos
HUILANCHE
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>
Utensilios de barro para el fuego de leña y carbónCocina Cinco Fuegos
MOLCAJETE CON SU TEJOLOTE
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>
Utensilios de barro para el fuego de leña y carbónCocina Cinco Fuegos
MOLCAJETE CON SU TEJOLOTE
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>
Curadora:
Lilia Martínez y Torres
Fotografías:
On The Shore
Utensilios:
Cocina Cinco Fuegos
