Xilli Chipotle Adobados
The adobo sauce from grocery stores can often taste too tomato-y, often diminishing the flavor and aroma of the chili. In this one, made by hand in small batches, that smoky chipotle flavor rings loud and clear. Five different pepper chili pepper varietals are used here to impart a layered, smoky-sweet taste. It’s not competing with the sauce, but being enhanced by it. It’s earthy, with a BBQ-like sweet smolder and quite spicy, but not too much. We especially love how the peppers themselves are soft and tender, with a braised, nearly spreadable suppleness.
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 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.
Ancient Cookware Pig Molcajete
The molcajete is an iconic and essential part of the Mexican kitchen, and this one by Ancient Cookware is made with that same centuries-old tradition in mind. In a whimsical twist, this one is shaped like a pig. Hand-crafted from volcanic basalt, the rough, textured surface is ideal for blending, grinding and breaking apart chilies, tomatoes, whole spices and other ingredients when making salsa, guacamole or even mole. We also appreciate it for its size—light enough to maneuver easily while large enough to hold a good amount without pieces falling out of the bowl. The gently curved shape also makes grinding easier than with the steeper sides of many mortars and pestles.
El Sabor de Oaxaca Mole Rojo
Mole pastes aren’t difficult to find, but most of the ones we’ve tried are either intensely bitter (and not able to be balanced with addition of sugar) or tooth-achingly sweet (which doesn’t allow for any adjustment for personal preference). And Milk Street is the only vendor in the U.S. that carries this decadent mole crafted in Oaxaca, Mexico. Lusciously smooth, this mole is nutty and spicy-sweet. The dried chiles follow quickly after with a deep, dark fruity flavor. There’s a really strong sweetness, from plenty of fruits and nuts, but it’s also incredibly savory, so it’s not going to read as candy-like as some brands we’ve tried. It’s lovely as-is, but still room for a bit of sugar or salt to taste. The extra tomato brings a welcome umami base compared to other types of mole. Simply dilute with water or broth for a smooth sauce.
Victoria Cast Iron 8-Inch Tortilla Press
Made by a three-generation family metalworking business, this cast iron tortilla press is made with care and craftsmanship in mind. Aluminum tortilla presses are common, but sturdy cast iron yields more even pressure and extra weight. Its plates are made through a precise sand-casting and molding technique to ensure they (and your tortillas) are perfectly flat. A lever helps you evenly press the plates together, while the base and handle are reinforced so it will last for generations. Plus, it’s pre-seasoned with flaxseed oil, which is generally regarded as the most durable oil for seasoning cast iron because, when it polymerizes at high temperatures, it forms a structure that’s more durable than other common oils.
Masienda White Masa Harina
This finely ground, masa (corn) flour yields a more intense corn flavor than others we’ve tried, which truly sets it apart from lesser brands. It’s earthy and slightly sweet. Originally established to assist restaurants in creating their own in-house masa production programs, Masienda developed their sourcing and production methods with professional chefs in mind, so you know their focus is on flavor over just volume and speed. The primary purpose of masa is to make homemade tortillas and Masienda makes it easy—simply add warm water and mix for the perfect tortilla dough, no grinding or mortar and pestle necessary. When cooked, the tortillas will be pliable with a pleasant chew and, of course, packed with traditional corn flavor.
Masienda Blue Masa Harina
This finely ground, masa blue (corn) flour yields a more intense corn flavor than others we’ve tried, which truly sets it apart from lesser brands. It’s earthy and slightly sweet, with a bit more of a robust nuttiness than its white corn counterpart. Originally established to assist restaurants in creating their own in-house masa production programs, Masienda developed their sourcing and production methods with professional chefs in mind, so you know their focus is on flavor over just volume and speed. The primary purpose of masa is to make homemade tortillas and Masienda makes it easy—simply add warm water and mix for the perfect tortilla dough, no grinding or mortar and pestle necessary. When cooked, the tortillas will be pliable with a pleasant chew and, of course, packed with traditional corn flavor.
Mexico by Hand Terra Cotta Bowl
These lovely little bowls are handmade by artisans in Capula, Michoacán. We love the traditional touch these give a tabletop when filled with herby garnishes, dipping sauces and small snacks like olives or nuts. Available in blue or green. Purchase includes one 4 ounce bowl.
DISCLAIMER: We only carry the larger size bowl, not the extra-small size depicted in the photos.
Verve Culture Mexican Servilletas - Set of 4
These versatile and vibrant Mexican servilletas, which come in a set of four, are an ideal piece to upgrade your table schemes for the holidays. Handmade by Mexican artisans and inspired by traditional pre-Hispanic fabric-making practices, you’ll love the mix of modern designs and striking colors that exemplify Mexico's rich culture.
Guelaguetza Designs Multicolor Otomi Table Runner
Handcrafted by artisans in Hidalgo, Mexico, this stunning table runner is embroidered with colorful flowers and birds. This style of embroidery has been passed down for generations among women, and each piece takes weeks to complete, finished with care and skill.
Lolo Mercadito Hand-Embroidered Tortilla Warmers
Traditional Mexican embroidery adorns this lovely fabric-style tortilla warmer. It's made from 100% cotton, with inner batting to help insulate the tortillas to keep them flexible for filling tacos. We recommend microwaving the warmer itself before use, so your tortillas will keep warm for the duration of your meal.
El Sabor de Oaxaca Mole Coloradito
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 broth for a smooth sauce.
El Sabor de Oaxaca Mole Negro
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.
Verve Culture Handblown Glass Pitcher
Verve Culture Handblown Glass Carafe
Verve Culture Small Molinillo Whisk
This intricate wooden whisk from Mexico is the traditional tool used to prepare Mexican hot chocolate. Each molinillo is beautifully carved by hand from a single piece of alder wood, resulting in a one-of-a-kind product. And the designs aren't just decorative—the extra nooks and crannies are great for aerating liquid, resulting in an especially creamy drink. Simply roll the shaft back and forth between your palms to whip milk into a light, frothy consistency. For the most authentic experience preparing your hot chocolate and a visually appealing addition to your kitchen, Mexico's time-tested molinillo is perfect.
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.