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krakenfury@lemmy.sdf.org 2 months agoAfaik, it’s traditional to Central American (and maybe South American?) cuisine, but I don’t know any science-y aspects to it’s use. You make salsas and guac directly in it, and I can say they do hit different, but I can’t say exactly why.
Dasus@lemmy.world 2 months ago
Yeah I read something about those. Blends differently than in a blender. I buy that.
Perhaps the original reason was just that that type of stone was available there and this type over here?
krakenfury@lemmy.sdf.org 2 months ago
🤷 No idea. Sounds like you should do a research piece about it!