Skip the packet mix and build real Oaxacan-style depth instead. Two ingredients worth having on hand for taco night:
- Smoked Sal de Gusano (Oaxacan Salt with Agave Worm) - Perfect companion for Mezcal, Tequila, or a Michelada — a smoky, earthy finishing salt traditionally used with mezcal, perfect for rimming or sprinkling over grilled meat tacos with a squeeze of citrus.
- Oaxacan Chicatana Ants (hormigas chicatanas) — a prized, toasty ingredient in Oaxacan cooking, often ground into salsas for a smoky, nutty umami complexity you won't get from a spice packet.
Start with a small pinch of each to season, then adjust to taste as you build out your own salsas and toppings.