Join us for the Feria del Mole, a unique food festival in Mexico City celebrating the rich culinary tradition of mole. This event showcases a diverse array of mole dishes, crafted by talented local chefs and vendors.
At the Feria del Mole, attendees will have the opportunity to taste various types of mole, each with its own distinct flavor profile and ingredients. From traditional recipes to innovative interpretations, there is something for every palate.
Our festival features:
- A curated selection of local vendors offering authentic mole dishes.
- Interactive tasting maps to guide your culinary journey.
- Engaging presentations and workshops highlighting the history and preparation of mole.
Whether you are a mole enthusiast or new to this iconic dish, the Feria del Mole promises an unforgettable experience filled with delicious food and cultural richness. Don't miss out on this celebration of one of Mexico's most beloved culinary treasures.
Getting to Know Mole Before You Taste
Mole is not a single sauce but a whole family of them, and knowing a little about the main styles makes a festival tasting far more rewarding. The word comes from the Nahuatl mulli, meaning sauce or mixture, and most moles share a basic method: dried chillies, seeds, nuts, spices and often fruit or bread are toasted, ground and slowly cooked into a thick, layered sauce. The differences lie in the balance of those ingredients and the regional traditions behind them.
Styles worth looking out for
- Mole poblano is the best-known style, associated with Puebla. It is dark, rich and slightly sweet, built on several dried chillies with a small amount of chocolate.
- Mole negro from Oaxaca is deeper and smokier, often made with charred chillies and seeds that give it an almost black colour.
- Mole verde relies on fresh green ingredients such as tomatillos, herbs and pumpkin seeds, giving a brighter, lighter taste.
- Mole rojo and coloradito sit between the extremes, with a red hue and a warm, rounded heat.
- Pipián, thickened mainly with ground seeds, is a close relative that often appears alongside moles.
How to taste well
Start with lighter, fresher moles and work towards the darker, more complex ones so your palate is not overwhelmed early. Small portions let you compare more styles, and a plain tortilla or a sip of water between samples helps reset your taste. Notice how the heat arrives: some moles build slowly, while others lead with sweetness or smoke before the chilli appears.
Many vendors sell mole paste to take home, which is a good way to keep exploring after the day ends. Thinning the paste with stock and simmering it gently is the usual approach; our recipes section covers simple ways to use it. To plan which stalls to visit first, take a look at the vendor listings and the tasting map before you arrive.