Join us for the Feria del Mole, a vibrant food festival in Mexico City that celebrates the rich tradition of mole. This event is inspired by the renowned Feria de los Moles and showcases a diverse array of mole dishes from various regions of Mexico.
At the festival, you will have the opportunity to:
- Sample an extensive variety of mole recipes, each with its own unique flavor profile.
- Meet local vendors and learn about their culinary heritage.
- Use our tasting maps to navigate the festival and discover hidden gems.
Your participation helps support local artisans and preserves the cultural significance of mole in Mexican cuisine. Come taste, learn, and celebrate with us!
Getting the Most from a Day of Mole Tasting
Mole is not a single sauce but a family of them, and a festival day goes better when you know a little about what you are tasting. Most moles are built from dried chiles, toasted seeds or nuts, spices, aromatics and often a touch of chocolate or fruit, ground and cooked slowly until the flavours merge. The balance shifts from region to region and from family to family, which is why two stalls offering the same name can serve very different plates.
Styles worth seeking out
- Mole poblano: the dark, rich style associated with Puebla, usually layered with several chiles, spices and a little chocolate.
- Mole negro: one of Oaxaca's best-known moles, deep and smoky, often made with chilhuacle or other darkly toasted chiles.
- Mole verde: fresher and lighter, built on pumpkin seeds, green chiles and herbs.
- Mole rojo and coloradito: brick-red versions that sit between sweet, spicy and earthy.
- Pipián: a seed-based relative of mole, nutty and gently thickened.
Practical tasting tips
Start with the lighter green and seed-based sauces before moving to the darker, sweeter ones, so your palate does not tire early. Ask for small portions where offered, keep water nearby and share plates with friends to cover more ground. Many vendors also sell mole paste to take home, so it helps to bring a bag and note which stall impressed you most. Our tasting map can help you plan a route, and the vendor pages offer background on the cooks behind each recipe.
Mexico City gets crowded on festival weekends, so arriving early, using public transport and checking official announcements for dates and opening times will save you stress. If you want to recreate a favourite at home, browse our recipes for a starting point, then adjust the chiles and sweetness to suit your taste.
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