Since the early 20th century, most of the Mexican immigrants to Chicago came from the country's central and southern states, bringing with them the meaty braises and stews of Jalisco (most famously pozole), fiery salsa de molcajete from Guerrero, and golden - fried pork carnitas and fresh - juice paletas from Michoacán. (bonappetit.com)
Watch as Chef Rudy prepares his delicious Molcajete Mixto dish using authentic HERDEZ ® Salsa Verde, just like his mom did in her kitchen, too. (herdeztraditions.com)
IMUSA Lava Rock Molcajete is made from ultra-durable and totally natural volcanic lava rock and is large enough to grind up a party - size batch of guacamole! (thefashionablehousewife.com)