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 world’s 9th best restaurant.
Infused with Papaya Sunset from Moon Gazer Farms, a terpene-rich strain bred from two indica leaning parents. The result is a relaxing, cheerful blend with aromas of papaya and cream.
You must be 21+ to order. Please have your valid ID ready. We accept Cash only.