Machacadora (Wooden Bean Masher)
The most wonderful thing that you had no idea that you wanted: the best tool for making refried beans (and a fine sauerkraut masher as well).
We've been looking for a good machacadora for years. Who hasn't? Normally when you find them they are made of cheap pine and split even with oiling and care. This beautiful version comes from Michoacan and uses a local wood called granadillo that looks a little like pomegranate wood and only grows in the southern part of the state.
To make really memorable refried beans, saute white onion rings in some freshly rendered lard, bacon fat or olive oil. Obviously lard is the best choice here but olive oil is perfectly delicious, just not so authentic. When the onions are soft, add some beans and their broth. Allow to heat and then start running your machacadora along the bottom of the skillet. The bean, fat and onions will start to incorporate and you will start to salivate! Keep going until you have the texture you like. Smooth as velvet or chunky and rustic- you can't lose!
As if this wasn't enough, we can say this makes a great masher for making sauerkraut. After you slice through the cabbage and add salt, most recipes have you mash the mixture until the water starts to give. We tried a wood spoon and just about everything else in our kitchen only to end up frustrated and very tired. The machacadora was perfect.
These machadoras come with a honey wax finish that comes off with repeated use. There have been no stains used. With use they are still beautiful but a little different. We recommend using a thick mineral oil for cutting boards to help protect the wood.
Please note, these are handmade items and they vary a lot. We will only send you one that we would want for ourselves, but it may differ from these models shown a bit.
Not available for shipping to Canada.
Rancho Gordo-Xoxoc Project
These items are the results of our two companies working together since 2008 to help small farmers and producers continue to grow their indigenous products in Mexico, despite international trade policies that seem to discourage genetic diversity and local food traditions.
Product of Mexico. Produced in Mexico under the supervision of the Rancho Gordo-Xoxoc Project.