The advance of industrialization changed the way our great, great, grandmothers used to cook. The electricity also made that the long hours spent in the kitchen were reduced drastically thanks to the invention of new kitchen appliances. The food industry created new food buying habits, and all those changes made some traditional cooking items end up as ornaments or in museums. Here are some of those cooking items that few people will ever think of buying and that others will display them as antiques. As for me, these items still have a use in my kitchen.
The Molcajete is used to grind spices, peppers, tomatos, garlic, etc. to make sauces and condiments. It is said that a salsa or a guacamole made in a molcajete has a better flavor that one made in a blender. It is also use to serve the salsas and the famous guacamole. It is easily cleaned with a brush and water.
are not only used to cook or heat tortillas, but also to toast seeds and roast peppers,
almost every kitchen in Mexico has a comal. The Clay griddle is round shaped with
an unglazed finish, it is very fragile and it needs to have a light coat of cal
and water mix (Calcium Hydroxide). This type of griddle is used in rural areas in
Central Mexico, and they were the standard griddle during Pre-Hispanic time.
Nowadays, metal and non-stick griddles are popular on the market, some round
others in an oval shape. This last one specially designed for the stoves that
have a burner in the center to cook the tortillas. I have three griddles, the
ones you see in the above picture; the clay one for thick tortillas, the long
oval shaped for days when I have to make several tortillas, and need a larger
work surface, and finally the large nonstick round griddle for flour tortillas
References: Larousse de la Cocina Mexicana, Gastronomía & Compañía and The Universal.