Mexico Sauces & Condiments

🇲🇽 Mexico

Mexican Sauce & Condiment Recipes

From table salsas and guacamole to mole, chamoy and crema, Mexico's sauces do the heavy lifting: they bring heat, acid and richness to everything from tacos to grilled fish.

The Best Authentic Guacamole Recipe (Fresh, Easy ’ Ready in 10 Minutes) Salsa Macha Mole Poblano Chamoy +5
9 sauces & condiments, each with a recipe ↓
📖 See the Full Roundup: 12 Must-Try Mexican Salsas →
Mexican cooking runs on its sauces. Raw salsas like pico de gallo and guacamole, cooked ones like salsa verde and salsa macha, the slow-simmered moles of Puebla and Oaxaca, and the sweet-sour chamoy and tangy crema that finish street snacks: together they are the flavor system behind the whole cuisine.
Authentic Mexican guacamole in a molcajete
Mexico's Most Loved Dip

Guacamole

Ripe avocados mashed in a molcajete with white onion, serrano, cilantro and lime. The authentic version is chunky, bright and made minutes before it is eaten.

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More Mexico Sauces & Condiments to Try

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Pico de Gallo
Pico de Gallo
The raw table salsa: diced tomato, onion, serrano, cilantro and lime. Fresh, crunchy and ready in ten minutes.
Salsa Verde
Salsa Verde
Tomatillos and roasted chiles blended into the tangy green sauce behind enchiladas verdes and chilaquiles.
Mole Poblano
Mole Poblano
Puebla's legendary sauce of dried chiles, chocolate, nuts and spices, simmered for hours and served over turkey or chicken.
Salsa Macha
Salsa Macha
Veracruz's smoky, crunchy chile-and-nut salsa in oil, spooned over eggs, tacos and grilled meat.
Chamoy
Chamoy
The sweet, sour and spicy pickled-fruit sauce that coats mangoes, cucumbers and paletas at every street cart.
Mexican Crema
Mexican Crema
Mexico's lighter, tangier answer to sour cream, drizzled over tacos, tostadas and enchiladas to cool the heat.
Tajín
Tajín
The chile-lime-salt seasoning shaken over fruit, corn and rim glasses; here is how to use it and make your own.
Mexican Hot Sauces
Mexican Hot Sauces
Nine bottled hot sauces taste-tested, from mild Valentina to fiery habanero blends, and what each one is for.

A Guide to Mexican Sauces and Condiments

Salsa is the fastest way to make a Mexican meal taste Mexican. Pico de gallo and guacamole are the raw ones, built on lime and fresh chile; salsa verde is cooked from tomatillos, and salsa macha fries dried chiles and nuts in oil until they crunch. Mole poblano sits at the other end of the scale, a day-long sauce of chiles, chocolate and spices. The finishing touches matter just as much: crema cools, Tajín sharpens, chamoy makes fruit taste like a street cart, and a bottle of Mexican hot sauce covers everything else.

Start with the recipes above, then see the full roundup of Mexican salsas, or explore Mexican main dishes, Mexican street foods, all Mexican food and sauces and condiments from across Latin America and Spain.

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