This Sizzling Bowl of Meat Is Way Better Than a Fajita Platter

Digital subscribers can listen to this article. Subscribe today for unlimited access to Texas Monthly. Already a subscriber? Log in. The Tex-Mexplainer series explores the ingredients, techniques, history, and culture of Mexican food in Texas. Norma Loredo remembers growing up without electricity near Rioverde, a rural town in the Mexican state of San Luis Potosí. Her family’s molcajete was an important part of daily life. “I remember wanting a banana shake, and my mom would smash the bananas, like, very ripe bananas” using the kitchen tool, says the co-owner of La Cruderia, in Houston.Made from granite or, most traditionally, basalt volcanic stone, the stubby, three-legged mortar (and its pestle, the tejolote) is used to grind spices and foods into mashed delights such as moles, marinades, salsas, and—yes—smoothies.In the…

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