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 that has captivated taste buds for centuries.
At the Feria del Mole, you can indulge in an array of delicious mole dishes prepared by talented vendors from across the region. Each vendor showcases their own interpretation of mole, providing a delightful experience for food enthusiasts and casual diners alike.
Our festival features:
- Tasting Maps: Navigate through the festival with our tasting maps, guiding you to the best mole dishes and vendors.
- Vendor Highlights: Meet the chefs behind the dishes and learn about their culinary inspirations and techniques.
- Community Atmosphere: Enjoy live music and cultural performances that enhance the festive spirit of the event.
Join us at the Feria del Mole to celebrate this iconic Mexican dish and discover the rich culinary heritage that it represents. Whether you're a mole aficionado or trying it for the first time, there's something for everyone to enjoy.
Bringing Mole Home: Reheating and Toasting with a Countertop Oven
Many visitors leave a mole festival with more than memories: tubs of mole paste, bags of dried chiles and leftovers wrapped in foil. A countertop toaster oven, the kind of small appliance online shoppers often praise for its convenience, turns out to be a surprisingly handy tool for making the most of those purchases in a home kitchen.
Toasting chiles, seeds and spices
Traditional mole recipes start with toasting. Dried chiles such as ancho, pasilla and mulato, along with sesame seeds, pumpkin seeds, almonds and whole spices, are usually toasted on a comal until fragrant. A toaster oven offers a gentle alternative for small batches. Spread ingredients in a single layer on the tray, use moderate heat and watch closely: chiles need only moments and turn bitter if they scorch, while seeds should turn golden rather than dark. Stirring once or twice helps them colour evenly.
Reviving tortillas and leftovers
Corn tortillas warmed briefly in a toaster oven regain their pliability, which makes them ideal for enmoladas, tortillas folded around chicken or cheese and covered in warm mole. Leftover chicken in mole reheats well in a covered ovenproof dish at low to moderate heat; a splash of chicken stock loosens a sauce that has thickened in the fridge. Avoid high heat, since the chocolate, nuts and seeds in many moles can catch and taste burnt.
Working with mole paste
Commercial and market mole pastes are concentrated. They are normally dissolved in warm stock on the stovetop rather than in an oven, then simmered until smooth and glossy. Once the sauce is ready, the toaster oven comes back into play for finishing dishes: sprinkle toasted sesame seeds over plated portions, or bake a small tray of enchiladas until bubbling.
For dishes to try with your festival haul, browse our mole recipes, and before your next visit check the vendors page to see who sells pastes, chiles and seeds you can take home.
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