Milk Street is the only vendor in the U.S. that carries this decadent mole crafted in Oaxaca, Mexico. Lusciously smooth with a brick red hue, this mole is thick and rich, yet bright with robust chili flavor. A pleasant hint of garlic lingers at the base, while the almond’s fruity nuttiness plays up the paste’s subtle sweetness and emphasizes the paste’s pleasant heat. While many moles we sampled were too sugary, this one is perfectly balanced and can be sweetened to taste. Simply dilute with water or brother for a smooth sauce.

Milk Street is the only vendor in the U.S. that carries this decadent mole crafted in Oaxaca, Mexico. The black paste yields a velvet-smooth sauce when diluted with water or stock that leads with aromatic sweet chili notes from four different chili varietals. The taste then transitions into layers of nutty richness from peanuts, walnuts and almonds. A touch of bitterness and moderate hit of heat rounds out the complex range of flavors. While many moles we sampled were too sugary, this one is perfectly balanced and can be sweetened to taste.

This incredibly crunchy, spicy salsa is laden with crisp, dried chili flakes that are sizzled in oil and packed with sesame and pumpkin seeds. It’s deep flavor comes from the chiles de arbol—which yield a slight smokiness and big hit of spice—and the substantial amount of richly earthy seeds. A touch of salt ties the tastes together. While we’re beginning to see Sichuan-style crispy chili condiments on the market, we don’t often find one from Mexico. This one is brighter and punchier than its Asian counterpart, with a less distinctive blend of spices, so it’s easier to incorporate into a variety of dishes.