Welcome to the Feria del Mole, a unique food festival held in the heart of Mexico City. This event celebrates the diverse and rich flavors of mole, a traditional Mexican sauce known for its complex taste and cultural significance.
At the Feria del Mole, you will have the opportunity to explore a variety of mole dishes from different regions of Mexico. Our festival features talented vendors who showcase their culinary skills, offering you a chance to taste authentic recipes that have been passed down through generations.
To enhance your experience, we provide tasting maps that guide you through the festival, making it easy to discover new flavors and favorite dishes. Each vendor is credited for their unique contributions, ensuring that you can appreciate the artistry behind every dish.
Join us for a day filled with delicious food, cultural exchange, and community spirit. Whether you're a mole enthusiast or trying it for the first time, the Feria del Mole promises an unforgettable culinary adventure.
Understanding Mole Before You Taste: A Short Field Guide
Mole is not a single sauce but a whole family of them, and knowing a little about the main styles makes a festival visit far more rewarding. The word comes from the Nahuatl mōlli, meaning sauce or mixture, and most moles share a common method: dried chiles, nuts or seeds, spices and sometimes fruit or bread are toasted, ground and slowly cooked into a thick, layered paste that is then loosened with broth.
Styles worth looking out for
- Mole poblano: the dark, glossy mole associated with Puebla, often built on ancho, mulato and pasilla chiles with a small amount of chocolate for depth rather than sweetness.
- Mole negro: a deep, almost black Oaxacan style, famous for chilhuacle chiles and charred ingredients that give it a smoky, bittersweet edge.
- Mole rojo and coloradito: brighter, red-brown moles that tend to be fruitier and a little lighter on the palate.
- Mole verde: a fresh green sauce made with pumpkin seeds, tomatillos and herbs, quite different from the darker moles.
- Pipián: a seed-based mole, usually thickened with pepitas or sesame, nutty and gently spiced.
- Mole amarillo: a yellow-orange Oaxacan mole, often thinner and seasoned with hoja santa.
How to taste well
Start with lighter moles such as verde or pipián before moving to mole negro, so the heavier, smokier sauces do not overwhelm your palate. Ask for small portions where offered, and taste the sauce on its own before trying it with rice, chicken or tortillas. Notice the balance between heat, bitterness, sweetness and acidity; a well-made mole should feel rounded rather than dominated by any single note.
Many vendors sell mole paste to take home. It keeps well when sealed and refrigerated, and is usually thinned with stock and simmered before serving. If you want to try making one yourself, our recipe collection walks through the process step by step, and the tasting map can help you plan which regional styles to seek out first.
Finally, go early if you can, carry small change, bring water, and leave room in your bag: the best discoveries often come from the stall you had not planned to visit.