Good Food: XILLI Salsa Macha


Credit: Wenting Gu

by Kate Malin

In Nahuatl, the language of the Aztecs still spoken in Central Mexico today, the word xilli means chili. In naming his collection of authentic Mexican sauces XILLI, founder and chef Nacxitl Gaxiola honors the salsas, moles, escabeches, and adobos that have been staples in Mexican kitchens for centuries. Crafting these staples with an eye towards authenticity in his Brooklyn kitchen, Nacxi offers traditional flavors made with fresh, responsibly sourced ingredients. In bringing the delicious authentic flavors of Mexico to Brooklyn and beyond, Nacxi strives to represent the cultural heritage of Mexico and to honor its rich culinary history.

In Nahuatl, the term macho translates to “one who is worthy of imitation,” or “enlightened one” and XILLI Salsa Macha certainly lives up to this name. Fried chipotle chili adds depth and heat while ground toasted peanuts lend a nutty complexity to this smoky oil-based salsa, which can serve as a complement to nearly any meal. Nacxi recommends eating with meat or tacos, on eggs for breakfast, or as the base for a spicy stew or soup. With the strength of centuries of tradition behind it, the benefits of modern technology to enhance it, and the expert eyes of a passionate and conscientious chef watching over every step of production, this stellar salsa truly is made for machos.


Credit: Todd Schmiedlin

XILLI Salsa Macha is available at and in stores across the New York. XILLI is a proud member of the Good Food Merchants Guild, national association uniting American craft food businesses to connect, convene and promote Good Food businesses of all sizes.


From her grassroots work at the Good Food Awards to her continued education at NYU’s Food Studies Master’s Program, Kate Malin brings an unparalleled passion for great food and good people.

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  3. Markie Carlson

    Nacxi’s products are of the highest quality and delicious!
    They will be featured in the holiday baskets I give to employees and friends this year.

    October 30, 2015 at 9:43 pm

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