Welcome to the Sabor Newsletter, your go-to source for all things related to the Feria del Mole, a vibrant food festival in Mexico City.
Stay informed with practical insights and updates that enhance your festival experience. Our newsletter features:
- Exclusive information about participating vendors
- Details on mole tasting events
- Maps to help you navigate the festival
- Special highlights and unique offerings
At Feria del Mole, we celebrate the rich culinary tradition of mole, showcasing a diverse array of flavors and styles. Our festival is inspired by the beloved Feria de los Moles, ensuring a unique and authentic experience for all attendees.
Join our community of food lovers and be part of this gastronomic journey. Sign up for the Sabor Newsletter today and never miss an update!
What Each Issue of Sabor Explores
Beyond festival logistics, every issue of Sabor takes a closer look at mole itself: where the styles come from, how they are made, and how to taste them with more attention. Mole is not a single sauce but a family of preparations, and understanding a few of its branches makes a day of sampling far more rewarding.
A field guide to mole styles
Readers can expect regular profiles of well-known varieties. Mole poblano, associated with Puebla, is the dark, glossy sauce many people picture first, built on dried chiles, nuts, seeds, spices and a touch of chocolate. Oaxaca is often called the land of seven moles, including negro, rojo, amarillo, verde, coloradito, chichilo and manchamanteles, each with its own balance of chile, herbs and sweetness. Closer to Mexico City, the town of San Pedro Atocpan in Milpa Alta is famous for its mole-making families and for the paste-style moles sold by weight, a tradition that inspired festivals like the one this site celebrates.
Tasting with purpose
We share simple habits that help you compare sauces side by side:
- Start with lighter, herb-forward moles such as verde before moving to darker, richer ones.
- Notice the chiles: ancho brings fruitiness, pasilla a raisin-like depth, mulato a hint of bitterness.
- Keep plain tortillas or water nearby to reset your palate between stalls.
- Ask vendors how they serve their mole at home; the answers are often the best part of the visit.
From the stall to your kitchen
Many visitors leave with a bag of mole paste and questions about what to do with it. Sabor regularly covers how to thin paste with stock, how to fry it briefly to deepen the flavour, and which dishes suit each style, from enchiladas to tamales. For full methods, browse our recipe collection, and before your visit, check the vendor listings to plan which moles you most want to try.