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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 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.
​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.
​Ingredients: Canola oil, chipotle morita, peanuts, sea salt
​Net Weight: 10 fluid ounces
Place of Origin: New York, USA
Vain Mexican Vanilla in Cane Rum
Mexico is believed to be the birthplace of vanilla, so it’s no wonder Mexican vanilla is such a beloved varietal of the staple baking ingredient. Vain’s small-batch Mexican vanilla extract is prepared completely by hand using only the best ingredients: top-shelf cane rum and pure Mexican vanilla beans. No artificial ingredients in sight. The combination highlights that familiar vanilla flavor while adding a spicy undertone reminiscent of cinnamon or nutmeg. The rum’s mellow sweetness pairs well with the smooth, creamy bean—which is thicker and darker than other varietals with a strong, rich fragrance. We especially love that Vain Vanilla leaves its vanilla pods in the bottle, which has two benefits. First, over time the extract will continue to deepen in color and become more complex as the pods release more flavor compounds. Second, when you're done with the vanilla extract, you can still slice open the pods and use the beans themselves in your desserts.
Mexico is believed to be the birthplace of vanilla, so it’s no wonder Mexican vanilla is such a beloved varietal of the staple baking ingredient. Vain’s small-batch Mexican vanilla extract is prepared completely by hand using only the best ingredients: top-shelf cane rum and pure Mexican vanilla beans. No artificial ingredients in sight. The combination highlights that familiar vanilla flavor while adding a spicy undertone reminiscent of cinnamon or nutmeg. The rum’s mellow sweetness pairs well with the smooth, creamy bean—which is thicker and darker than other varietals with a strong, rich fragrance. We especially love that Vain Vanilla leaves its vanilla pods in the bottle, which has two benefits. First, over time the extract will continue to deepen in color and become more complex as the pods release more flavor compounds. Second, when you're done with the vanilla extract, you can still slice open the pods and use the beans themselves in your desserts.
Ingredients: Rum, Vanilla Bean
Net Weight: 3.75 ounces
Place of Origin: USA