Brand
- Alcantara-Frederic
- Alibaba
- Ancient Cookware
- ANDHOME TEKSTIL
- Aux Co. Ltd.
- Aydan Büyükkalaycı
- B.C.N. Trading
- Bisbell
- Blis Gourmet
- Breka
- Browne
- Casablanca Market
- Chinese Laundry Kitchen
- Colonel Pabst
- Cuisipro
- Dao Vua
- Dreamfarm
- Eat This Yum
- El Sabor de Oaxaca
- Elevated Craft
- From Spain
- Graza Co.
- Harold Imports Co.
- Home3000
- Huilerie Beaujolaise
- Japanese Pantry
- Jewel Japan
- KariKari
- Kinto
- Kiss That Frog
- Kix NY
- Koy Pantry
- Kuhn Rikon
- LA BOITE A MARON
- Linden Sweden
- Manicaretti
- Marna
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- Megachef
- Milk Street
- Milk Street Cooking School
- Milk Street Store
- Miya Company
- Mount Mansfield Maple Products
- Mutti
- Olive Harvest
- PalmPress
- Pure Indian Foods
- Saikai
- Serrv International
- Soom Foods
- Suncraft
- Tân Tân
- The Toffee Merchant
- Tojiro
- Triangle
- Umami Insider
- Vain Vanilla
- Wa Imports
- Widgeteer Inc.
- Wismettac
- Xilli
- Y-Yacht
- Zulay
El Sabor de Oaxaca Mole Verde
Milk Street is the only vendor in the U.S. that carries this herby green mole crafted in Oaxaca, Mexico. Bright, nutty and herbaceous, this mole verde packs a pale green hue and a wallop of vegetal flavor. While its starting texture is drier and crumblier than some of the other moles from El Sabor de Oaxaca, the mole cooks up velvety smooth and thick. The flavor is deeply complex (it would take hours to achieve if making it from scratch at home). And while many moles we sampled were too sugary, this one is perfectly balanced and can be sweetened to taste. Our favorite way to use is for braising; thin the mole with stock or water then braise chicken legs, pork shoulder or other protein (and reduce any remaining braising liquid into a thicker finishing sauce). Or, simply dilute with water or broth for a quick sauce for enchiladas or drizzling on nachos with some crema, cotija and crunchy sliced radish. A little goes a long way—the jar contains several servings.
Milk Street is the only vendor in the U.S. that carries this herby green mole crafted in Oaxaca, Mexico. Bright, nutty and herbaceous, this mole verde packs a pale green hue and a wallop of vegetal flavor. While its starting texture is drier and crumblier than some of the other moles from El Sabor de Oaxaca, the mole cooks up velvety smooth and thick. The flavor is deeply complex (it would take hours to achieve if making it from scratch at home). And while many moles we sampled were too sugary, this one is perfectly balanced and can be sweetened to taste. Our favorite way to use is for braising; thin the mole with stock or water then braise chicken legs, pork shoulder or other protein (and reduce any remaining braising liquid into a thicker finishing sauce). Or, simply dilute with water or broth for a quick sauce for enchiladas or drizzling on nachos with some crema, cotija and crunchy sliced radish. A little goes a long way—the jar contains several servings.
Ingredients: Ground Garlic, Powdered Onion, Ground Coriander, Pumpkin Seed, Green Tomatoes, Green Serrano Chile, Bread, Chicken Broth, Vegetable Oil, Salt, Ground Epazote, Ground Mint, Celery, Lettuce, Onion Stalk, Chopped Parsley, Sodium Benzoate, Potassium Sorbate
Net Weight: 17.63 ounces
Place of Origin: Oaxaca, Mexico
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.
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.
Ingredients: Canola oil, chipotle morita, peanuts, pecans, almonds, pumpkin seeds, sunflower seeds, sea salt.
Net Weight: 10 fluid ounces
Place of Origin: Mexico