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Before You Write: Getting the Most from Your Message

A little preparation helps any enquiry get a useful answer quickly. Most questions about a mole festival fall into a few familiar groups, and including the right details from the start saves a round of back-and-forth.

Visitor questions

If you are planning a visit, it is worth checking the schedule and the tasting map first, since many practical questions about timing and layout are answered there. When you do write, mention the day you hope to attend, whether you are coming with children or a larger group, and any access needs. Dietary questions are common at a mole festival. Many moles contain nuts, seeds, chocolate, dairy-based garnishes or chicken and pork stocks, so let us know about allergies or vegetarian preferences and we can point you towards what information is available.

Vendor and cook enquiries

Cooks and stall holders interested in taking part should describe their mole style, for example a dark mole poblano, a green pipián, a mole negro in the Oaxacan tradition or a family recipe from their own region. Also say roughly what your stall would need. The vendors page shows how participating cooks and their dishes are credited, which gives a sense of what to include.

Press and media

Journalists, photographers and food writers are welcome to make contact. Please state your outlet, the angle of your story and your deadline so requests can be prioritised fairly.

A few practical notes

• Write in English or Spanish, whichever is easier for you.
• Keep one topic per message, so it reaches the right person.
• Replies can take longer in the weeks just before and during the festival, when everyone is busiest.
• For travel, remember that Mexico City traffic can be heavy, so public transport is often the most reliable way to plan your day.

Before You Get in Touch

A little preparation helps your message reach the right person and get a useful answer sooner. Most questions about a mole festival fall into a few familiar groups. Saying which group yours belongs to, ideally in the subject line, makes sorting much easier.

Questions from visitors

Many visitor questions are already answered elsewhere on the site. The schedule covers the general running order. The tasting map shows how stalls and serving areas are laid out. If you are planning a visit, it is worth checking those pages first.

If you still need to write, tell us:

• which day you plan to attend
• whether you will be with children or older relatives
• whether anyone has dietary concerns

Many moles contain nuts, seeds, chocolate, wheat-based bread or tortillas, and lard. If you have an allergy, always confirm ingredients directly with the cook at the stall. Do not rely on general descriptions.

Questions from cooks and vendors

If you make mole and want to take part, please introduce your kitchen briefly. Useful details include:

• the styles you prepare, such as poblano, negro, rojo, verde, almendrado or pipián
• where your recipes come from
• whether you sell paste, prepared dishes or both

The vendors page shows how participating cooks are credited. It may help you decide what to include.

Press and research enquiries

Journalists, students and food writers are welcome to ask about the traditions behind the festival's menus. Please mention:

• your deadline
• the angle of your piece
• whether you are looking for background on regional moles or practical festival information

A note on timing

Messages tend to increase in the weeks around festival dates, so replies may take longer then. If your question is urgent, such as a same-day visit, keep it short and specific. That gives you the best chance of a quick answer.