Table sauces
SALSAS — 20
The pours, dips, and molcajete blends that make a taco. From raw verde to smoky morita, dial in the heat and pick your lane.
20 salsas
TraditionalSalsa Roja Tatemada
Charred tomato and guajillo, blended smooth in the molcajete.
Central Mexico
TraditionalSalsa Verde Cruda
Raw tomatillo, serrano, and cilantro — bright and grassy.
Central Mexico
TraditionalSalsa de Chile Morita
Smoky morita chiles toasted dark for a deep, earthy heat.
VeracruzTraditionalSalsa Macha
Crunchy fried chile, garlic, and peanut oil condiment.
Veracruz
FusionHabanero Mango
Fruity habanero heat cut with ripe mango sweetness.
YucatánTraditionalSalsa de Árbol
Fiery chile de árbol with toasted sesame and garlic.
JaliscoTraditionalSalsa Taquera
The creamy orange taquería classic built on árbol and tomato.
CDMXTraditionalPico de Gallo
Fresh chopped tomato, onion, chile, and lime.
Central MexicoTraditionalChiltomate
Roasted tomato and habanero table salsa from the peninsula.
YucatánTraditionalSalsa Cascabel
Nutty cascabel chiles with a mild, rounded warmth.
QuerétaroTraditionalSalsa de Aguacate
Silky blended avocado and tomatillo for pouring.
CDMXFusionPiña Serrano
Grilled pineapple and serrano — sweet, smoky, sharp.
NayaritTraditionalSalsa Guajillo
Mild, glossy guajillo base for enchiladas and tacos.
ZacatecasTraditionalSalsa Chipotle
Smoky adobo chipotle blended thick and rich.
PueblaTraditionalXnipec
"Dog's nose" — habanero, sour orange, and red onion.
YucatánTraditionalSalsa Borracha
Pasilla chiles loosened with a splash of pulque or beer.
HidalgoFusionGochujang Verde
Tomatillo salsa spiked with Korean gochujang funk.
CDMXTraditionalSalsa Negra
Inky, concentrated chile and garlic oil paste.
VeracruzTraditionalVerde Aguacate
Tomatillo and avocado whipped into a creamy green.
JaliscoFusionMango Ghost
Ghost pepper and mango — a modern five-alarm pour.
CDMX