Welcome to the Feria del Mole, a unique food festival held in the heart of Mexico City. This event celebrates the rich and diverse culinary heritage of mole, a traditional Mexican sauce known for its complex flavors and ingredients.
At Feria del Mole, you will find:
- A variety of mole dishes prepared by local chefs and vendors, showcasing different regional styles and recipes.
- Vendor credits that highlight the artisans and businesses behind each dish, allowing you to connect with the community.
- Tasting maps to guide you through the festival, ensuring you don’t miss any of the delicious offerings.
Join us for a day filled with flavor, culture, and community as we honor the beloved dish of mole. Whether you are a local or a visitor, Feria del Mole promises an unforgettable culinary experience.
How to Taste Your Way Through a Mole Festival
Mole is not one sauce but a whole family of them, and the best way to enjoy a festival built around it is to taste with a plan. Many visitors fill up on the first plate they see and miss the contrast between styles. Start small, share portions with friends, and move from lighter, brighter moles towards the darker, richer ones.
Know the main styles
- Mole poblano is the one most people recognise: deep reddish-brown, built on dried chiles such as ancho, mulato and pasilla, with a touch of chocolate, nuts and spices.
- Mole negro, strongly associated with Oaxaca, is darker and smokier, often using chilhuacle chiles and charred ingredients for a bittersweet depth.
- Mole verde relies on fresh herbs, pumpkin seeds and green chiles, giving a fresher, more vegetal flavour that works well early in a tasting.
- Pipián is thickened mainly with ground seeds and has a nutty, toasty character.
- Mole amarillo and coloradito sit in the middle, with brighter chile notes and lighter body than mole negro.
Practical tips for the day
Arrive with an appetite but pace yourself; mole is rich, and a few spoonfuls of several kinds tell you more than one large plate. Keep water or an agua fresca nearby to reset your palate between tastings, and try plain tortillas or rice with each sauce so you can taste the mole itself rather than only the meat. Ask vendors where their recipe comes from: many moles are family recipes tied to a particular town, and those stories are part of the experience.
Many stalls also sell mole paste to take home. If you buy some, store it somewhere cool and thin it gradually with stock when cooking, tasting as you go. For ideas on what to make with it, browse our mole recipes, and use the tasting map to plan which regional styles you want to try first. Dates and details can change, so check the schedule before you set out.
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