Welcome to Feria del Mole, an exciting food festival held in the heart of Mexico City. This event showcases the diverse and rich culinary heritage of mole, a traditional Mexican sauce known for its complex flavors and ingredients.
At Feria del Mole, you will find:
- Mole Cast: Experience a variety of mole types, each with its unique taste and preparation method.
- Vendor Credits: Meet talented local chefs and vendors who bring their passion for mole to the festival.
- Tasting Maps: Navigate the festival with ease using our tasting maps, designed to help you discover the best mole dishes available.
This festival is inspired by the original Feria de los Moles, celebrating the art of mole-making while fostering community and cultural exchange. Whether you are a mole enthusiast or a curious newcomer, Feria del Mole promises an unforgettable culinary adventure.
Useful Things to Bring Home from a Mole Festival
The title promises useful products, and at a mole fair the most useful things are the ones that let you keep cooking after the stalls close. Many vendors at events like this sell mole paste or powder by weight, and a few well-chosen ingredients and tools will make that purchase go much further in your own kitchen.
Mole pastes and powders
Concentrated mole paste is the classic take-home item. Dark styles such as mole negro and mole poblano are rich with chillies, chocolate, nuts and spices. Lighter styles like mole verde or pipián rely on pumpkin seeds and herbs. Paste usually needs to be thinned with warm stock and simmered gently, stirring often, until it coats the back of a spoon. Ask vendors how they recommend preparing their blend, because ratios vary from one family recipe to the next.
Dried chillies and seeds
If you want to try making mole from scratch, dried chillies are essential. Ancho, mulato, pasilla and guajillo appear in many recipes. Look for pods that are pliable rather than brittle and that smell fruity. Sesame seeds, pumpkin seeds and Mexican cinnamon (canela) are also worth buying while you are there.
Practical kitchen tools
- A comal or heavy pan for toasting chillies and seeds evenly.
- A molcajete, the traditional volcanic stone mortar, for grinding small batches of spices and salsas.
- A clay cazuela for slow simmering, if you can carry one home safely.
- Airtight jars to keep paste and spices fresh.
Tips for shopping well
Taste before you buy, since most stalls are happy to offer a sample. Bring a sturdy bag and some containers. Check how each product should be stored. Many pastes keep well in the fridge, but freshly made sauces need eating soon. Before you go, plan your route with the tasting map and browse the vendor list. Then find inspiration for your purchases on our recipes page.
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