There is no better souvenir that the Pilon from Puerto Rico (also known as a mortar and pestle). The Puerto Rican Pilon has a rich and long history and has been a very important kitchen tool throughout it’s history.

The pilón has roots in Taíno culture, where similar wooden vessels and pounding tools were used to process food, herbs, and other materials. Early accounts by visitors to Puerto Rico describe Indigenous people using large vessels to mash and process different ingredients. Traditional pilones were often made from hollowed tree trunks and could be much larger than the handheld versions commonly used today. The accompanying maceta, or pestle, was carved from wood and used with a pounding motion. Some pilones were simple and practical, while others featured smooth finishes or decorative carvings. Taínos used these tools to process corn, spices, medicinal herbs, and other materials.

The Pilón is still useful today in the modern Puerto Rican kitchen. It is important to use the pestle (or maceta) in a crushing motion, not grinding.

The Puerto Rican Pilón is most often made of wood from the Caoba or Guayacán trees, native hardwoods to the island. These woods offer a fine finish and are very durable, full of veins and fibers. They are not likely to crack over time. A good Pilón should have a polished wood and be sealed almost to a lacquer finish.

To cure a new pilón, soak a towel in corn or vegetable oil and apply to all the pilón. Let the oil absorb for at least 24 hours. Remember that the pilon absorbs the flavors of the ingredients you use over time. This added flavor over time will add an extra distinction to your cooking’s flavor profile.

Uses of the Puerto Rican Pilon:

The pilón is used to prepare spice mixtures, condiments, and pastes. It can crush garlic, plantains, corn, and coffee, as well as fresh herbs. One of its best-known uses is preparing Puerto Rican sofrito by pounding herbs, garlic, and other ingredients into a flavorful paste. Click here for Recipe.

The key tool needed to make Mofongo, a signature Puerto Rican dish of mashed seasoned plantains stuffed with your choice of meat. The Pilon is used to not only create the mashed plantains, but as the form used to make the presentations. Recently, many restaurants have begun serving the Mofongo in the Pilon. This gives a rustic, authentic presentation to the didh, and is really lovely. For instruction on how to make mofongo, and use the pilon, click here.

If you would like to purchase a pilon, visit Our Stores.

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