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.
Highlights
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
Supermarket
Fair Trade