Chef Enrique Olvera uses green D’anjou pears from Mt. Hood Organics, poached in Koch mezcal (not to worry -all of the alcohol has cooked off leaving only the flavor behind) and finished with a smokey/sweet Ancho chili powder made for us by Enrique’s team in the Pujol kitchen.
10mg CBD each / 200mg CBD per box (20 delights)
It’s not often edible eaters get to enjoy ingredients from the 12th best restaurant in the world in their edibles.
Infused with Sonoma Hills Farm: Prism CBD flower rosin
Ingredients: pear, lime, agave, water, cane sugar, tapioca syrup, non-gmo potato starch, mct coconut oil, non-gmo citric acid, hemp flower rosin, kosher salt. Coating: ancho chili, cane sugar, citric acid