A modern, traditional herb salt with one foot on each side of the equator. One foot shaped by a stretch of shoreline near Montañita, Ecuador — where passion fruit falls from the sky and surf culture salts everything. A hearty herb funfetti of bay leaves, sage, rosemary, thyme is peppered with pie-spice like cinnamon basil blooms. Passion fruit, intensely sweet and sour is an underlying sensation, coupled with fruity pineapple sage this screams tropical Latin America winter fun. Exacerbated by the other foot planted firmly in Mexico, with a spotlight on mole and spice — Oaxaca’s seeds and alchemy. This isn’t a recipe as much as a method: herbaceous, spice-forward, built from what’s around, traded, remembered. The result is a deeply Indigenous and ultra-creative crumble of sweet and sour pressed against herbal saline. Fruit, herb and floral set against chili’s fire. Cinnamon and avocado leaves bring wormwood-like rough greenery. Mezcal-soaked citrus zest lends smoke and brightness — honoring Indigenous ingenuity and a political drinking adventure had in Guerrero. This moves the way culture does: layered, adaptive, unresolved, fully in motion — it feels like ceremony. It holds complexity like mole and should be used as such. It also wants to remind that when brilliant things fall from the sky, you use them — like this salt’s namesake recipe, Passion Fruit Pork Mole. Use this where richness matters (simply): pork chops and belly, carnitas, tamales, butternut squash tacos, roasted cauliflower. Roast chicken or carrots. Carrot mole. Stewed white beans.