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Smoky reds—classic, chipotle, quemada.
Bright tomatillo—jalapeño-lime or avocado.
Taco-stand style—clean, punchy heat.
Oil-based chile crisp: pepita, peanut, sesame.
Mango habanero, pineapple morita, and more.
Árbol, molcajete, salsa negra—deep cuts.
