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.