Join us at the Feria del Mole, a vibrant food festival held in the heart of Mexico City. This annual event celebrates the rich and diverse flavors of mole, a traditional Mexican sauce known for its complex ingredients and rich history.
At the Feria del Mole, you'll have the opportunity to taste an array of mole dishes crafted by talented chefs and local vendors. Each vendor brings their unique twist to this classic dish, showcasing regional variations and innovative recipes.
Our festival features:
- Mole Cast: Discover the different types of mole, from the famous mole poblano to lesser-known varieties.
- Vendor Credits: Meet the artisans behind the dishes, learn about their culinary techniques, and support local businesses.
- Tasting Maps: Navigate the festival with ease using our tasting maps, ensuring you don’t miss out on any delicious offerings.
Whether you're a mole enthusiast or trying it for the first time, the Feria del Mole promises a delightful culinary experience for all. Come celebrate the flavors of Mexico with us!
From Countertop Grill to Mole Plate: Simple Cooking Meets a Complex Sauce
The George Foreman grill became a fixture in many kitchens because it made cooking feel approachable. Its hinged double plates cook both sides at once, its sloped surface lets fat drain away, and it heats up quickly. For plenty of people, including many men who had rarely cooked before, it turned weeknight dinners into something quick and low-risk: a chicken breast, a few vegetables, a sandwich, and minimal cleanup.
Mole sits at the opposite end of the spectrum. A classic mole poblano can combine several kinds of dried chiles, nuts and seeds, spices, dried fruit, toasted tortilla or bread, and a little chocolate. These are toasted, soaked, ground and slowly simmered into a sauce that can take hours or even days to make by hand. Many families make it for weddings, baptisms and holidays, and treat a good mole recipe as an heirloom.
Where the two worlds meet
The two are not as far apart as they seem. Plenty of home cooks pair a jar of ready-made mole paste, sold widely in Mexican markets, with quickly cooked protein. A contact grill works well for this:
- Grilled chicken with mole: grill thin chicken breasts or thighs, then spoon warmed mole over the top and finish with toasted sesame seeds.
- Mole quesadillas: spread a thin layer of mole inside a tortilla with shredded chicken and cheese, then press on the grill until crisp.
- Grilled vegetables: courgettes, peppers or mushrooms take on a smoky edge that suits darker moles such as mole negro.
When thinning mole paste, add stock a little at a time over low heat and stir constantly. The sauce scorches easily, and its flavour deepens as it simmers.
Learning from the experts
A grill shortcut is a good first step, but tasting moles made the slow way shows how much variety this sauce has. At a festival you can compare sweet, nutty, smoky and fruity styles side by side and ask vendors how they make them. Browse our recipes for home versions, and check the vendors page to see who is cooking before you visit.
Also on this site: Blogs · Blogs · All coverage