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.

When serving tortillas, naan or pita breads with our sauces, we often make the flatbreads in batches ahead of time. In countries like Mexico, an insulated sleeve like this is essential for keeping tortillas hot for the duration of a meal or party. We love the festive colorful pattern on this neat product, which is handy for keeping all manner of flatbreads warm and retaining moisture for over an hour—we far prefer it to using a makeshift dish towel. Use the tortilla warmer as an attractive serving vessel for our Italian Piadina flatbreads or Middle Eastern Pita Bread in addition to tortillas.

Featuring four Milk Street bestsellers, this bundle of pantry essentials is the perfect entry to Mexican cooking. Smoky, Milk Street-exclusive Xilli Mole Negro; nutty Xilli Salsa Macha; earthy Masienda White Masa Harina for homemade tortillas; and floral Olé Rico Dried Mexican Oregano are the building blocks of great Mexican cooking. It makes an excellent gift for someone (or yourself): Each bundle arrives wrapped in a snowy white box, bound with sage-green linen Milk Street ribbon from Studio Carta, plus an extra couple of yards for you to use. Bonus: Bundled, they’re 20% cheaper than buying them individually.

Xilli Mole Negro Prepared by hand, this rich, black Oaxacan sauce gets smoky, deep flavor and moderate heat from toasted chilies, nuts and charred vegetables. Mole takes days to make; this Milk Street-exclusive mole is the perfect shortcut, offering long-cooked flavor—with chocolate notes, brightness from tomatillos and warm hints of ginger—out of the jar.

Xilli Salsa Macha This salsa macha, a rich chili oil, is made by hand in small batches. It has clear chili flavor—smoky, fruity, darkly roasted without being burnt—and a satisfying, crunchy texture. Ground roasted peanuts and flakes of tender chili are suspended confetti-like in the silky oil. The taste is dark and deep, but without any bitterness.

Masienda White Masa Harina Earthy and lightly sweet, this finely ground corn flour yields a more intense corn flavor and pleasantly chewy texture than others we’ve tried. 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 pestle necessary.

Olé Rico Dried Mexican Oregano This Mexican oregano has the herbal brightness of the Mediterranean oregano you might be familiar with, but with a softer, more delicate taste; it won’t overpower your dish. Grown and hand-selected by independent farmers in Mexico, this one’s medium-fine texture holds its integrity while blending seamlessly into any dish.