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In collaboration with Chef Enrique Olvera, Green D’anjou pears from Mt. Hood Organics are poached in Koch mezcal (the alcohol gets cooked off, leaving the smokey flavor behind) and finished with a smokey/sweet Ancho chili powder made for us by Enrique’s team in the Pujol kitchen. It’s a special opportunity for us to provide California’s edible eaters the ability to enjoy ingredients from the 9th best restaurant in the world in their edibles.

These Delights are part of our California Seasonals series, our effort to bring back beloved recipes from the past that were previously unavailable outside of California. Limited quantities of this recipe are made using this season’s harvest, packed inside their original California packaging.

20 Delights per box, 100MG total THC