Vendor Application for Feria del Mole

Preparing a Strong Vendor Application

A good application tells reviewers not just what you cook, but why your mole belongs at a festival devoted to it. Mole is not a single sauce but a family of preparations, from the dark, chocolate-tinged mole poblano to the many moles of Oaxaca, green pipián thickened with pumpkin seeds, and the regional moles of the Mexico City area. Naming the specific style you make, and where your recipe comes from, helps organisers build a varied line-up so that visitors can taste genuine differences from stall to stall.

What to include in your description

• Your mole styles: list each mole you plan to offer and its key ingredients, such as the chiles, seeds, nuts or spices that define it.
• Your story: whether the recipe is a family tradition, tied to a particular town, or developed in a restaurant kitchen, a few honest sentences give useful context.
• How you serve it: mention whether you offer mole with rice and chicken, in enchiladas or tamales, as a tasting portion, or as paste sold to take home.
• Dietary notes: many moles contain nuts, sesame, wheat or lard. Clearly listing common allergens and any vegetarian options makes planning easier for everyone.

Practical considerations

Outdoor food festivals usually ask vendors to think carefully about food safety, holding temperatures, water access and waste. Describe your setup in plain terms: how many people work the stall, whether you cook on site or bring prepared mole, and what equipment you rely on. Local health and permitting requirements in Mexico City apply to food sellers, so it is wise to confirm what paperwork you need well before any event date.

Before submitting, review the current vendor listings to see the range of styles already represented, and check the schedule for timing details. If anything about the process is unclear, the contact page is the best place to ask.