Xilli Mole Poblano
This decadent mole takes 5 days and 30 different ingredients to make. And the effort is well worth it. Most pre-made mole pastes and powders we’ve tried in the States have been awful—at best, they are bland and at worst, they are chalky and bitter. Xilli’s Mole Poblano, prepared by hand in small batches using traditional methods, is the polar opposite: It’s smooth and decadent with a pleasant moderate heat. Once it hits the palate, it truly opens up into an extraordinary melody of tastes. The first flavor to pop out is earthy dark-sweet dried chili and chocolate. This gives way to a nuttiness that is almondy and smooth. There is a warming, woodsy spice to it, but it’s not sticking out in a prominent way—just enough to round out the cacao flavor. The sweetness is caramel-like, as though many of the ingredients were carefully roasted, but a subtle brightness keeps it from becoming cloying. Though it takes days to make, this mole is the perfect kitchen shortcut, offering decadent, long-cooked flavor in little time.
Xilli Salsa Macha
Salsa macha is not readily available in grocery stores, but it’s worth it to track some down—especially if it’s this one from Xilli, which is made by hand in small batches. It has clear chili flavor— smokey, fruity, darkly roasted without being burnt—and a satisfying, crunchy texture from ground buttery, roasted peanuts and flakes of tender chili. They’re almost confetti-like suspended in the silky oil. The taste is dark and deep, but without any bitterness. Simple, yet still nuanced, it’s the perfect condiment.
Xilli Pipian Verde Mole
Herbaceous, refreshing and nutty, this classic pipian verde mole from Xilli is made with Mexican herbs and green pepitas. Otherwise known as mole verde, most other versions you’d find come in the form of a paste or powder, with ingredients that aren’t fresh or high-quality. This mole is the real deal, getting its name and nutty flavor from the main ingredient, pumpkin seeds, along with tomatillos and jalepeños that contribute to the earthy green color. The nutty creaminess from the pepitas pairs well with the jalapeños, adding a nice sweetness and aroma without an overpowering heat. The fresh herbs in this mole add a refreshing and acidic sweetness, almost reminiscent of a sour green apple. Add this mole to rice or enchiladas, pour and simmer over the protein of your choice or use as a dipping sauce.
Xilli Salsa Seca
A close relative to salsa macha, and known in Mexico as “Salsa De Semillas,” this salsa seca, or “dry salsa,” from Xilli is a crunchy, texturally interesting blend of fried nuts, seeds and chilies. Nutty and salty upon first taste, you’ll find a noticeable heat on the back end that lingers as well as a sweet smokiness from the chipotle peppers. The fat from the nuts and seeds are a nice cushion against the heat from the chili-infused oil, so as to not overpower your palate. With a unique texture and structured heat, this salsa seca makes a great topping for just about anything, almost like you would a chili crisp. Try it on a runny fried egg or drizzled over roasted vegetables.
Xilli Salsa Taquera
Considered an indispensable companion to tacos, salsa taquera has a sweet and spicy balance perfect for punching up their flavor. This spoonable one from Xilli has robust flavor and deep earthy red color, flecked with bits of black char from the roasted vegetables for a noticeable smokiness. Chipotles give it an almost chocolatey sweetness and a subtle tang on the finish. Though not overpowering, this salsa does leave a lingering heat that complements any dish it’s served with, from tacos and tortilla chips to chilaquiles.