Mezcal pairings for things we actually cook here

I have been pairing mezcal with home-cooked Mexican food for a year and want to share what I have found works. Carnitas: a smoky mezcal is the obvious choice but I prefer a joven mezcal with light smoke — the fat in the carnitas provides enough depth that the mezcal does not need to add more. A heavily smoked mezcal competes. Chile verde: anything citrus-forward. The green chile and tomatillo base is already complex and acidic; a bright mezcal echoes rather than fights it. Mole negro: the most complex food in this category and probably the one place I reach for an añejo. The aged spirit can stand up to the depth of a proper mole negro without being lost in it.