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.

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.

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.

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Tia Lupita's Hot Sauce is an authentic, small-batch version of the classic red hot sauces you'll find at every taco truck or taqueria. Made with only eight ingredients and absolutely no preservatives, the moderately spicy sauce has a bright chili flavor, vinegary tang and stand-out oregano notes that perfectly complement the red jalapeño chilies. Whereas many hot sauces forego dried spices because they can overpower chili peppers' fresh flavor, the oregano in Tia Lupita's sauce is balanced to perfection and makes up part of its core character. Hector Salvidar named his company after his mother, the original Tia Lupita, and her namesake sauce is made to this day according to her original recipe.

Tia Lupita's Salsa Verde is an authentic, small-batch version of the classic green hot sauce you'll find at every taco truck or taqueria. Made with only six ingredients and absolutely no preservatives, this Salsa Verde pairs green jalapeño chilies with tart tomatillos, cilantro and a hint of garlic for a balanced sauce that has just the right amount of medium heat and a whole lot of flavor. Whereas some bottled hot sauces use artificial fillers for a fuller consistency, Tia Lupita uses a touch of all-natural vegetable oil to carry the other ingredients flavors and aromas and create a creamy mouthfeel. Hector Salvidar named his company after his mother, the original Tia Lupita, and her namesake sauce is made to this day according to her original recipe.

In the brand's own words, Tia Lupita's Salsa Verde tastes great on “anything wrapped in a tortilla,” such as our Fish Tacos with Lime-Pickled Jalapeños. We also like it in recipes with tomatillos to boost flavor and contribute a spicy accent. Add a dash to Mexican Beef and Tomatillo Stew (Entomatado de Res); you can even use Salsa Verde in place of fresh green chilies if you don't have any on hand for Arroz Verde.

• Net Weight: 8 ounces
• Ingredients: Tomatillos, green jalapeños, vegetable oil, cilantro, garlic, salt

Tia Lupita's hot sauces are authentic, small-batch versions of the classic red and green hot sauces you'll find at every taco truck or taqueria. Made with absolutely no preservatives and no sugar, these hot sauces will enliven any dish. Company founder Hector Saldivar started Tia Lupita in order to share his family's beloved hot sauces with the world. The secret recipes were entrusted to him by his mother, Lupita Maldonado (affectionately nicknamed “Tia Lupita”), whose home-cooked hot sauces are highly sought-after among friends and family in Mexico. This two-bottle set pairs Tia Lupita's signature red and green sauces: Bright and slightly tangy with a medium heat level, the company's Classic Hot Sauce features fruity red jalapeño and garlic for a savory foundation. And while many hot sauces forego dried spices because they can overpower chili peppers' fresh flavor, the oregano in Tia Lupita's sauce is balanced to perfection, setting it apart from other sauces. Made with only six ingredients, Salsa Verde pairs green jalapeño chilies with tart tomatillos, cilantro and a hint of garlic for a sauce with just the right amount of medium heat—and a whole lot of flavor.

Like flaky salt or a squeeze of lemon, pickled red onions are one of those essential hip-pocket ingredients that will make a dish pop. They’ve got the right combination of piquancy and sweetness to elevate and sharpen flavors and an addictive crunch to keep a dish engaging start to finish. But after being dissatisfied with the versions we found on the market, we decided to make our own. Milk Street’s Pickled Red Onions are the perfect balance of tart, sweet, spicy, with rich onion flavor. The addition of coriander, allspice and árbol chili adds a great depth to the mixture, while the fresh crunch adds bright texture—other versions we tried were mostly mush. Use as an all-purpose accent for almost any dish, from tacos to curries to salads.

These are the pickled jalapeños we’ve always wanted. Spicy and flavorful, with perfect acidity, these aren’t like American-style jalapeños; instead of coins floating in salty pickling juice, they’re rustically julienned and tightly packed with cloves of thinly sliced garlic, onion and herbs (“en escabeche” refers to the pickling method). You can still taste the flavor of the jalapeños themselves, rather than pure spice—they’re sweet, zesty, herby and earthy, delivering a gentle tingle when combined with the vinegar rather than a screaming heat. The peppers are tender and toothsome, and the garlic and onions melt in the mouth.

Salsa macha is not readily available in grocery stores, but it’s worth it to track some down—especially if it’s this one from Xilli, which is made by hand in small batches. It has clear chili flavor— smokey, fruity, darkly roasted without being burnt—and a satisfying, crunchy texture from ground buttery, roasted peanuts and flakes of tender chili. They’re almost confetti-like suspended in the silky oil. The taste is dark and deep, but without any bitterness. Simple, yet still nuanced, it’s the perfect condiment.

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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.

Considered an indispensable companion to tacos, salsa taquera has a sweet and spicy balance perfect for punching up their flavor. This spoonable one from Xilli has robust flavor and deep earthy red color, flecked with bits of black char from the roasted vegetables for a noticeable smokiness. Chipotles give it an almost chocolatey sweetness and a subtle tang on the finish. Though not overpowering, this salsa does leave a lingering heat that complements any dish it’s served with, from tacos and tortilla chips to chilaquiles.