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.

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.

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. It’s 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.

Named for its place of origin, La Chamba clay cookware from Colombia is crafted completely by hand using centuries-old methods. Made from local river clay, this stunning matte-black comal can be used directly on the stovetop for everything from toasting spices and charring vegetables to frying eggs or warming tortillas. It is perfect for use on the grill when cooking delicate vegetables or fish that benefit from the smoky heat of the grill but could stick or fall apart if cooked directly on the grate. Use the La Chamba comal to char vegetables for our Oaxacan Green Mole with Chicken. Making La Chamba cookware is quite literally a community effort, and every piece passes through the hands of various skilled artisans in one village in Colombia. The three types of clay used in the dishes’ construction make them strong enough to use in the oven, microwave or on your stove—but as with all clay cookware, La Chamba pieces should not be exposed to extreme temperature shock. Instead, heat your comal over low flame, or put it in the oven before preheating.

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.

Hotter and deeper-tasting than smoked hot paprika, Romín Casero Morita Chili Powder is a great option to have on hand in your pantry for adding smoky-sweet flavor. Morita chilies are a type of chipotle pepper, made from jalapeños that have fully ripened before being smoked and dried. Because the peppers are red, ripe and sweeter than other smoked chilies, the powder has an especially pronounced fruity-sweet aroma that we love, which is rounded out with pungent garlic and a touch of salt. Morita chilies pack a ton of flavor in each chili pepper, and in this powdered form you can conveniently adjust your level of spice as you like. Use this Morita Chili Powder to add bold flavor to all manner of Latin foods. Or use in conjunction with conventional chili powder for easy extra flavor for your chili or quick refried beans. Swap out 3 to 4 teaspoons for the canned chipotles in our quick Refried Beans, or add some to the marinade of our Grilled Tacos al Pastor for extra dimensions of heat. We also like to blend with kosher salt, ground coriander, black pepper and brown sugar to use as a rub on chicken, pork or even steaks before roasting or grilling. For a sweet and salty combination, try blending into melted butter with a touch of sugar and drizzle over salted popcorn.