Welcome to the first Sunday Funday in May with our brand-new Mexico City Mole! Made in collaboration with Chef Rick Bayless @rick_bayless, award-winning restaurateur and Michelin-starred authority on Mexican cuisine, our newest blend features three heirloom chilis (pasilla, guajillo, ancho) from a single estate in Guanajuato, Mexico. “Mole” means sauce in the Nahuatl language (think “guacamole,” which literally translates to “avocado sauce”), encompassing a wide variation of different flavors and recipes, the way “curry” does. Made with a trio of sun-dried heirloom Mexican chilis, nutty sesame and pumpkin seeds, our Mexico City Mole also features smooth cacao, rich panela sugar and a touch of sun-dried tomato. Chef Rick says, “There is nothing in the world like the flavors of a perfectly made mole, but for the home cook, spending three days on a sauce that requires complex techniques may not be reasonable. That’s why I am so proud to have worked with my friends at Burlap & Barrel to source incredible ingredients for a Mole Rub that will bring the flavors of mole easily to your favorite dishes. Now the vibrant flavors of Mexico’s mother sauce can be enjoyed anytime and often. ¡Buen Provecho!” With a pleasant smokiness from cinnamon, black pepper and sun-dried tomato, this blend is great as a one-stop steak seasoning or dry spice rub for grilling. The mix of sweet umami and toasty chili heat transports us, through taste alone, to sun-kissed San Pedro Atocpan, Mexico City’s mole-producing capital. The fruity heat of Mexican chilis bloom best in fat: Rick’s tip is to whip Mexico City Mole into butter. You can pair your flavored butter with crudités and popcorn, spread it on toast or brush over steaks. For those with a sweet tooth, you can add this blend to spice up your favorite brownie recipe!