Demo Kitchen Schedule

Getting the Most Out of Each Demo Session

Mole is a sauce built in stages, and the demo kitchen is one of the few places where you can watch every stage happen in order. Knowing what to look for makes each session far more rewarding than simply waiting for the tasting spoon.

What to watch for at the stove

Most traditional moles begin with dried chiles such as ancho, mulato, pasilla or guajillo. Pay attention to how the cooks toast them: a few seconds too long on the comal and the chiles turn bitter, which is why experienced cooks work quickly and keep moving them. Next come the seeds, nuts, spices and often bread, tortilla or plantain, which thicken the sauce and add body. The final step, frying the blended paste in hot fat and then simmering it slowly with stock, is where the colour deepens and the flavours come together. Ask the chef how long they simmer and how they judge when the mole is ready; the answers often reveal family habits as much as technique.

Understanding regional styles

The regional session is a good primer before you explore the stalls. Oaxaca is famous for its many moles, including the dark mole negro, the brick-red coloradito and the green mole verde. Puebla is associated with mole poblano, a rich sauce that traditionally includes chocolate among dozens of ingredients. Around Mexico City, the town of San Pedro Atocpan in Milpa Alta is well known for producing mole pastes. After the talk, use the tasting map to find vendors whose styles match what you have just learned.

Practical tips for attendees

• Arrive a little early, as seating and standing room near the counter fill up quickly for popular sessions.
• Bring a notebook or use your phone to jot down ingredient ratios and the order of steps.
• If you have allergies, mention them before tastings; many moles contain peanuts, sesame, almonds or wheat-based thickeners.
• Session times can shift on the day, so confirm details on the official festival schedule before you plan your visit.

If a demonstration inspires you to cook at home, our recipes page offers a starting point. Start with a simpler mole, master the toasting and frying stages, and build up to the more elaborate versions once you are confident.