Join us at the Feria del Mole, a unique food festival in Mexico City celebrating the rich flavors and traditions of mole. One of the highlights this year is the Black Feb 5th Toaster Oven, an innovative cooking tool designed to enhance your culinary experience.
The Feria del Mole features a diverse array of vendors showcasing their delicious mole dishes, each with its own unique twist. You'll have the opportunity to taste various mole recipes, learn about their origins, and discover how to incorporate them into your own cooking.
As you navigate the festival, be sure to grab a tasting map to guide you through the different vendor stations. This map will help you explore the festival's offerings and ensure you don't miss any of the mouthwatering dishes available.
Whether you are a mole enthusiast or a curious foodie, the Black Feb 5th Toaster Oven and the Feria del Mole promise an unforgettable experience filled with flavor and culture.
Using a Toaster Oven for Mole at Home
A countertop toaster oven is surprisingly well suited to some of the most time-consuming steps in making mole. Many traditional recipes start by toasting dried chiles, seeds, nuts and spices until fragrant, a stage that is usually done on a comal over a flame. A small oven with an even, controllable heat can handle much of this prep in batches, which helps if you are cooking in a compact kitchen or want to avoid filling the room with chile smoke.
Toasting chiles and seeds
Dried chiles such as ancho, mulato and pasilla scorch quickly, and burnt chiles turn a mole bitter. Spread them in a single layer on the tray and watch closely, checking after a minute or so and pulling them out as soon as they soften and darken slightly. Sesame seeds, pumpkin seeds, almonds and peanuts benefit from the same approach: a low to moderate setting, a shallow tray and a stir partway through. Toast each ingredient separately, because they brown at different rates.
Roasting tomatoes, onion and garlic
Tomatoes, tomatillos, onion halves and unpeeled garlic cloves can be roasted on the tray until blistered and soft. This adds the charred, sweet depth that many cooks get from a comal. Let them cool before blending with the chiles and broth.
Reheating and finishing
A toaster oven is also handy for warming tortillas, crisping leftover chicken before you spoon mole over it, or gently reheating enchiladas without drying them out. Cover dishes loosely with foil so the sauce stays glossy.
If you want a starting point, our mole recipes walk through the classic preparations, and the vendors page introduces the cooks whose regional styles inspire them. When shopping for any appliance, compare features such as temperature range, interior size and tray depth rather than relying on seasonal sale labels, and check current prices with retailers directly.
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