Cerdo en salsa de Molcajete
Pork meat in roasted tomatoe, chilli, onion sauce, perfectly seasoned with rice on the side. Like in the rancho!
Dish story
Molcajete-style sauces have been part of everyday Mexican cooking for centuries. Traditionally prepared by grinding roasted tomatoes, chillies, onions and spices in a volcanic stone mortar, they are known for their deep flavours and subtle smokiness.
These sauces are commonly found in homes, markets and small eateries across Mexico, with each cook bringing their own balance of chillies and seasonings.
Cutzamala version
Our version features slow-cooked pork served in a traditional molcajete-style sauce made from roasted tomatoes, onions and chillies. The result is a comforting dish full of flavour, with the smoky character that defines many of Mexico's most beloved sauces. It is served with rice to make the most of every spoonful.
Main ingredients
The molcajete is a volcanic stone mortar that has been used in Mexico since pre-Hispanic times. Its rough surface helps release aromas and essential oils from ingredients in a way that modern food processors cannot replicate. Today it remains one of the most iconic tools in Mexican cooking.
