Young mezcal calls for clean contrasts: worm salt, citrus and corn-based dishes. An earthen-oven espadín sits well beside mild moles and grilled fish.
With an oak-aged añejo the logic inverts: look for toasted sweetness — stone-ground chocolate, aged cheeses, piloncillo desserts.
The constant rule is respect for the spirit: veladora cups, short sips, no ice. Mezcal does not mix with food; it converses with it.