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Mexico City Mole
Chef Rick Bayless’s take on Mexico City’s iconic mole
Regular price
$11.99
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Mexico City Mole - 2.8 oz glass jar is backordered and will ship as soon as it is back in stock.
Why Burlap & Barrel?
Single origin spices sourced directly from small farms
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Created in collaboration with Chef Rick Bayless — a James Beard Award–winning, Michelin-starred chef who’s spent decades cooking and learning in Mexico. This blend is inspired by the sesame-scented, chili-packed air of San Pedro Atocpan (aka mole central in Mexico City).
Toasted sesame and pumpkin seeds, Mexican chilis, warming spices like clove and cinnamon, and a touch of chocolate come together in a deeply flavorful rub that’s as versatile as it is bold. Use it to season ribs, chicken thighs, or roasted squash — or stir it into broth for a quick mole that tastes like it took all day.
For those looking to stock their spice cabinet with Rick’s go-to flavors, this blend is also part of a thoughtfully curated 6-pack — a collection of the essential spices he reaches for most.
The 6-spice set contains:
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Chef Rick Bayless’s take on Mexico City’s iconic mole
Ingredients:Pasilla chili, guajillo chili, ancho chili, panela cane sugar, wind-blown sea salt, purple stripe garlic, toasted onion, sesame seed, sun-dried tomato, pumpkin seed, cacao, cinnamon verum, robusta black peppercorns, Pemba cloves
Contains Sesame
Heat index: Medium
Size: 2.8 oz
- Rub onto chicken thighs before roasting or grilling — serve with warm tortillas and lime
- Stir into simmering broth with a spoonful of tomato paste for a quick, delicious mole sauce
- Toss with cubed sweet potatoes and olive oil, then roast until caramelized and tender
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Our Smoked Chipotle Chili peppers are grown on Fire Tongue Farms in California and smoked over fruit tree branches pruned from a nearby orchard. A chipotle is a smoked jalapeño pepper, so these are the darker, deeper siblings to our El Jefe-variety Red Jalapeños. They're medium-hot and are perfect for cooking or garnishing, in a tomato sauce, with eggs or on fresh fruit.
Ingredients:Capsicum annuum v. Jalapeño, smoked
Heat index: Medium
Size: 2.0 oz
Origin:Santa Cruz, California
Process:Sun-dried & ground
- Season grilled meat or veggies for a bright spiciness
- Sprinkle over dips like baba ghanoush and hummus
- Add to chocolate and fruit for a sweet/spicy kick!
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Our Wild Mountain Cumin has a savory, penetrating aroma and bright, umami flavor evocative of grilled meats and sweet caramelized onions. The tiny, oblong seeds are hand-picked by foragers in the Hindu Kush mountains of Afghanistan. The seeds are smaller and softer than the cumin you may be used to, and they do not need to be ground before use.
Ingredients:Whole wild cumin (Bunium persicum)
Size: 1.5 oz
Origin:Badakhshan, Afghanistan
Process:Sun-dried
- Bloom seeds in hot oil or ghee and use as the base for stews, curries or braises
- Grind seeds and mix with other spices like coriander and black pepper for a savory protein rub
- Mix whole seeds into guacamole, vinaigrettes or yogurt-based spreads
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Our gingery, savory, workhorse-of-the kitchen Robusta Black Peppercorns come from a small organic farm in Vietnam. They're harvested when the peppercorns are ripe, and their classic, herbaceous, robust flavor captivated us at first grind! They're grown by two friends, Dūng and Thanh, using regenerative integrated agricultural techniques. This is your daily black pepper
Ingredients:Black peppercorns (Piper nigrum v. Vĩnh Linh and Trâu Xanh)
Size: 2.2 oz
Origin:Dalanka Forest Farm, Đắk Lắk, Vietnam
Process:Sun-dried
- You know what to do: grind over everything
- Add to tomato sauces, braises, beans, soups and stocks
- Try pairing a little ground peppercorn with fresh fruit
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Our Cinnamon Verum (aka Ceylon cinnamon or "true" cinnamon) is complex, herbal and a little savory, with notes of pine, citrus peel and sea salt. It comes from Zanzibar, where our partner farmers harvest the inner bark of the cinnamon tree, then dry and grind it.
Ingredients:True Cinnamon Bark (Cinnamomum verum)
Size: 1.8 oz
Origin:Zanzibar, Tanzania
Process:Sun-dried
- Add to braises or sauces that need a little sweetness
- Sprinkle over yogurt and oatmeal, and add to smoothies
- Stir into your favorite coffee, tea or hot chocolate
- Adorn the top of baked goods and pastries
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Bright, fruity and tart, perfect for teas, infusions and cocktails
Ingredients:Hibiscus flower petals (Hibiscus sabdariffa)
Size: 2.3 oz
Origin:Fayoum Oasis, Egypt
Process:Sun-dried, then ground
- Steep in hot water to make tea
- Add powder to muffins, scones or cookies
- Infused in equal parts water and sugar for a gorgeous simple syrup
- Add to rubs for a tart, bright note
Highlights
Heat index:
Medium
Tasting notes:
Toasted Sesame • Dark Chocolate • Sun-Kissed Chilis
Ingredients
Pasilla chili, guajillo chili, ancho chili, panela cane sugar, wind-blown sea salt, purple stripe garlic, toasted onion, sesame seed, sun-dried tomato, pumpkin seed, cacao, cinnamon verum, robusta black peppercorns, Pemba cloves
Contains Sesame
Cooking tips
- Rub onto chicken thighs before roasting or grilling — serve with warm tortillas and lime
- Stir into simmering broth with a spoonful of tomato paste for a quick, delicious mole sauce
- Toss with cubed sweet potatoes and olive oil, then roast until caramelized and tender
Recipes
Sourcing
ABOUT RICK BAYLESS
Rick Bayless is a James Beard Award–winning chef, bestselling author of nine cookbooks, and the first-ever Top Chef Master. For more than 40 years, he’s dedicated his career to studying, cooking, and celebrating the diverse regional cuisines of Mexico — a journey shaped by deep relationships with home cooks, chefs, and farmers across the country. His Chicago restaurants have earned Michelin stars and national acclaim, but his heart is always in the kitchen — sharing the deep, regional flavors of Mexico with home cooks everywhere.
More at @rick_bayless
