The molcajete is one of the most characteristics objects in Mexican cuisine and gastronomical history. Its tripod structure synthesises the formal values of the Mesoamerican world. 

This element is used to grind spices and grains, retrieving and mixing the flavour of each used ingredient, an attribute that makes it stand out at the time of cooking.
This project won the 4th Biannual Utilitarian Ceramic Prize, organized by the Franz Mayer museum in México, and was also awarded the Clara Porset Prize in 2009.

 This project was developed in the ceramics workshop of the CIDI (Industrial Design Research Center) from UNAM (Mexico’s National Autonomous University). Under the tutelage of Emma Vázquez and Marta Ruiz, and was developed with the experimentation with glazes in mind, in order to show how the same piece could transform itself with each different finish.
Each molcajete is produced in stoneware and high temperature glazings.

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