Yucatán Peninsula, Mexico
Chiltomate
A Yucatecan salsa of roasted tomato, habanero, and sour orange.
The complete directory
Find your next
favorite food.
34 foods match this view. Search local names, narrow the map, or follow a category.
Filters
Oaxaca, Mexico
Chintextle
A smoky Oaxacan paste of ground chiles, salt, and sometimes shrimp, used as a seasoning.
Oaxaca, Mexico
Guacachile
An Oaxacan green table salsa of chiles emulsified with oil, onion, garlic, and salt until creamy despite containing no avocado; served with tacos and bar snacks.
Mexico
Guacamole
Ripe avocado mashed with lime, onion, tomato, cilantro, and chile, served with tortilla chips or as a table condiment.
Mexico
Mojo de ajo
A Mexican garlic sauce of crushed garlic, oil, lime and chiles, used to marinate seafood and finish grilled dishes.
Oaxaca, Mexico
Mole amarillo
A yellow Oaxacan mole of yellow chiles, hoja santa, and herbs, bright and herbal.
Mexico
Mole blanco
A pale mole of nuts and seeds, mild and creamy, without dark chiles.
Oaxaca, Mexico
Mole chichilo
An intense Oaxacan mole of charred chiles and spices, dark and smoky.
Oaxaca, Mexico
Mole coloradito
A reddish Oaxacan mole, mild and sweet, with ancho chiles and fruit.
Mexico
Mole de Queretaro
A Querétaro mole, dark and lightly sweet, with fruit undertones.
Oaxaca, Mexico
Mole manchamantel
A fruity mole of pineapple, plantain, and chiles, a glossy sweet-savory sauce served with meat.
Oaxaca, Mexico
Mole negro
The black Oaxacan mole: dark chiles, chocolate, and dozens of ingredients.
Puebla, Mexico
Mole Poblano
A complex, dark sauce from Puebla built from multiple chiles, chocolate, nuts, seeds, and spices, traditionally served over poultry.
Oaxaca, Mexico
Mole rojo
A red mole of red chiles, nuts, and spices, glossy and warm.
Oaxaca, Mexico
Mole verde
A green mole of tomatillos, green chiles, and herbs, bright and tangy.
Mexico
Mole zacatecano
A Zacatecas mole, dark and savory, with a distinct chile depth.
Mexico
Pico de Gallo
A fresh salsa of diced tomato, onion, jalapeño, cilantro, and lime — a raw, crunchy table salsa.
Mexico
Pipián
A thick Mexican sauce of ground pumpkin seeds, chiles, and spices, served over chicken or pork.
Mexico
Salsa arriera
A smoky salsa of dried chiles and peanuts, coarse and textured.
Oaxaca, Mexico
Salsa borracha de Oaxaca
'Drunken salsa': a smoky Oaxacan salsa made with beer or mezcal.
Mexico
Salsa de cacahuate y chile de árbol
A peanut and árbol chile salsa, nutty, fiery, and thick.
Mexico
Salsa de canela botanera
A cinnamon-spiced salsa served with bar snacks.
Mexico
Salsa de chapulines
A salsa made with toasted grasshoppers, earthy and spicy.
Mexico
Salsa de chile cascabel
A salsa of cascabel chiles, which rattle with seeds, nutty and mild.
Mexico
Salsa de chile pasilla
A dark salsa of pasilla chiles, fruity and mild.
Mexico
Salsa de chipotle quemado
A smoky salsa of charred chipotle chiles.
Mexico
Salsa de piña picante
A spicy pineapple salsa, sweet, hot, and chunky.
Mexico
Salsa macha
A crispy, oily salsa of dried chiles, garlic, and seeds, fried until crackling.
Mexico
Salsa ranchera
A cooked tomato-chile salsa, the classic table salsa.
Piedmont, Italy
Salsa Verde
Piedmontese green sauce of parsley, garlic, capers, anchovies, olive oil, and bread or vinegar. Served with bollito misto and fish.
Mexico
Salsa verde
A tomatillo salsa, tangy and green, raw or cooked.
Yucatán Peninsula, Belize
Sikil pak
A Maya dip of ground toasted pumpkin seeds, tomato, and habanero.
Jalisco, Mexico
Valentina Hot Sauce
Salsa Valentina
A Mexican vinegar-forward hot sauce from Grupo Tamazula, whose Guadalajara company introduced Valentina as an everyday bottled salsa for snacks and meals.
Yucatán Peninsula, Mexico
X'Nipek
A Yucatecan habanero-tomato salsa, fiery and fresh.