Join us at Feria del Mole, an exciting food festival held in the heart of Mexico City, dedicated to celebrating the diverse and rich flavors of mole. This event showcases a variety of mole dishes from talented chefs and local vendors, each bringing their unique twist to this traditional Mexican sauce.

At Feria del Mole, attendees can explore an array of mole styles, from the classic to innovative interpretations. Our tasting maps guide you through the festival, ensuring you don’t miss any of the culinary delights available.

In addition to the delicious food, the festival highlights the stories and backgrounds of each vendor, providing insight into their culinary heritage and the significance of mole in Mexican culture.

Whether you are a mole enthusiast or new to this iconic dish, Feria del Mole offers a welcoming atmosphere for everyone to enjoy. Come and indulge in the flavors of Mexico while discovering the artistry behind each recipe.

Understanding the Main Families of Mole Before You Taste

Mole is not a single sauce but a whole family of them, and knowing the broad styles makes a festival visit far more rewarding. Most moles start from the same building blocks: dried chiles that are toasted and soaked, seeds or nuts for body, spices, and some form of sweetness or acidity to balance the heat. What changes from one mole to the next is the proportion of those elements and the particular chiles chosen.

Styles worth looking out for

  • Mole poblano: associated with Puebla, it is dark, rich and slightly sweet, typically built on ancho, mulato and pasilla chiles with a small amount of chocolate. It is often served over turkey or chicken and finished with sesame seeds.
  • Mole negro: a deep, almost black mole closely linked to Oaxaca, where chiles such as chilhuacle are traditionally toasted until very dark, giving a smoky, bittersweet flavour.
  • Mole rojo and coloradito: redder and often brighter, with more emphasis on chile fruitiness than on chocolate.
  • Mole verde: a fresher style made with green ingredients such as pumpkin seeds, tomatillos, fresh chiles and herbs.
  • Mole amarillo: a lighter Oaxacan style, often thickened with masa and served with vegetables or meat.

How to taste mole well

Start with lighter, greener moles and work towards the darker, more intense ones, as you would with wine. Take a plain bite of tortilla or rice between samples to reset your palate. Notice the texture as well as the flavour: some moles are silky and pourable, others thick and almost paste-like, which often reflects how long the sauce has been ground and cooked.

Many families in the Mexico City area, especially around San Pedro Actopan in Milpa Alta, have been preparing mole paste for generations, and each vendor's version tends to carry a personal story. Ask what chiles are used or how long the paste is aged; most cooks are happy to share. To plan which stalls to visit, browse the vendor profiles, and if you would like to try making a version at home afterwards, our mole recipes are a good place to begin.

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