Welcome to the Feria del Mole, a unique food festival held in the heart of Mexico City. This event celebrates the rich culinary heritage of mole, a traditional sauce that embodies the flavors of Mexican cuisine.
At the Feria del Mole, you will find a diverse array of vendors showcasing their signature mole dishes. Each vendor brings their own twist to this classic recipe, allowing you to experience a wide range of flavors and styles.
To enhance your experience, we provide tasting maps that guide you through the festival, helping you discover the best dishes and vendors. Whether you are a mole enthusiast or a newcomer, there’s something for everyone to enjoy.
Join us for a day filled with delicious food, cultural performances, and the vibrant atmosphere of Mexico City. Celebrate the art of mole with us and indulge in a culinary adventure that you won’t forget!
How a Mole Tasting Day Actually Works
Mole is less a single sauce than a family of them, and the best way to approach a festival built around it is to taste with a plan. Most moles share a common logic: dried chiles for depth and colour, something to thicken the sauce such as nuts, seeds, tortilla or bread, aromatics like garlic, onion and spices, and often a touch of sweetness from fruit, sugar or chocolate. How those elements are balanced is what separates one cook's pot from the next.
Know the main styles before you start
- Mole poblano is the best-known style, dark reddish-brown and built on several dried chiles, with chocolate playing a supporting rather than starring role.
- Mole negro, closely associated with Oaxaca, is deeper and smokier, often made with chiles toasted until nearly black.
- Mole verde relies on fresh green ingredients such as tomatillo, herbs and pumpkin seeds, and tastes bright and grassy.
- Mole rojo and coloradito sit in the middle, rich but usually a little lighter and fruitier than the black moles.
- Pipián, thickened mainly with seeds, is a close cousin that many vendors offer alongside their moles.
Pacing your tasting
Start with lighter green moles and pipián, then move toward red styles, and finish with the darkest, most intense moles, so your palate is not overwhelmed early. Small portions let you compare more vendors; sharing plates with friends helps too. Plain tortillas and water are the simplest palate cleansers between stalls.
Pay attention to texture as much as flavour. A well-ground mole should coat the back of a spoon smoothly, while some home-style versions are deliberately coarser. Ask vendors what they serve their mole with, since chicken, turkey, pork, enchiladas and rice each show a sauce differently.
Browse the vendor listings to shortlist stalls in advance, and use the tasting map to plan a route that follows the light-to-dark order. If a mole inspires you, the recipes section is a good place to try a version at home.