Chef Enrique Olvera's Poached Pear in Chile Ancho infused gummies uses Papaya Sunset flower rosin, 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 by Enrique’s team in the Pujol kitchen. It’s not often California’s edible eaters get to enjoy ingredients from the 12th best restaurant in the world in their edibles.