Mexico City Mole

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.