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  "path": "/articles/mole-pechuga-mezcals-about-to-take-off/",
  "publishedAt": "2026-05-04T13:00:12.000Z",
  "site": "https://vinepair.com",
  "tags": [
    "Reading About Drinking",
    "agave",
    "mezcal",
    "Is Mole Pechuga Mezcal About to Have Its Moment?",
    "VinePair"
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  "textContent": "Last year, while on a trip to Mexico City, I finally had the pleasure of dining at Pujol, Enrique Olvera’s famed two-Michelin-starred tasting menu restaurant. There, I was, of course, served their signature Mole Madre, a black mole made with chilhuacle chile that has been reheated for years, with fresh mole of seasonal ingredients added every few days. This dish has become so iconic that it has been highlighted in foodie documentaries such as Netflix’s “Chef’s Table.” The June evening I was there, the mole had already reached 3,714 days old.\n\nThe article Is Mole Pechuga Mezcal About to Have Its Moment? appeared first on VinePair.",
  "title": "Is Mole Pechuga Mezcal About to Have Its Moment?"
}