Slow Food Southern Arizona board member Vicki Gilbert mixed some chiltepin chile with agave nectar and tequila, a splash of mole and queso blancohas to earn a berth among the 12 finalists in the 2014 Slow Food Speakeasy Ark of Taste Cocktail Competition.

Online voting ended last weekend, and Gilbert did not find her “Holy Mole” spicy concoction among the four winners. Those folks will take their winning ways to Italy in October for an international slow foods competition.

Gilbert owns Hereford’s Pizzeria Mimosa.