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.

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.

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.

Don’t be fooled by the name! This is a thick, decadent cooking sauce. The chipotle pepper is the star here—yielding an earthy fruitiness that pairs perfectly with the juicy mango. Shreds of the fruit punctate the sauce, lightening the sauce’s overall character, but not in a way that’s too acidic. It’s been cooked and reduced, so the fruit is sweeter, more stewed character— not bright and acidic and tropical.

Don’t be bugged out by the ground grasshopper in this traditional Oaxacan salt—they add an incredible camp fire-like smokiness and meatiness to the bright sea salt used in this blend. This manages to be so much more than a flavored salt, though, it has sweetness and mellow bitterness from the blend of chiles, saltiness and savoriness from the salt and grasshoppers, and even a subtle lemony, fruity tang. This is a great all-around finishing seasoning, and compared to a chile powder, this is smokier in a “slow roasted over a campfire” way, not in a bottled smoke or charred way. It’s incredibly complex, with a rich aroma and perfect balance between salt and other flavors.