Contact Us

Before You Write to Us

Many questions about the festival already have an answer somewhere on this site, so a quick look first can save you waiting for a reply. If you want to know which cooks and stalls are taking part, the vendors page lists the mole makers and the styles they bring, from deep, chocolate-tinged mole poblano to the sweeter, almond-rich mole almendrado associated with San Pedro Atocpan in Milpa Alta. For getting around the tasting areas, the festival map shows how the stalls are laid out. Journalists and food writers will find background material on the press page.

Helping us answer quickly

When you do email the festival desk, a few details make it much easier to give you a useful answer:

• Say who you are writing as: a visitor, a vendor hoping to take part, a member of the press or a researcher.
• Put the topic in the subject line, for example "Accessibility question" or "Recipe correction".
• For corrections, include the page and the dish or vendor name so we can find it straight away.
• For dietary questions, name the specific ingredient. Traditional moles often contain nuts, seeds, sesame, chocolate, wheat bread or tortilla as thickeners, and lard, so it is always worth asking a vendor directly on the day as well.

Planning a visit to Mexico City

Mole fairs in the south of the city can be busy, especially at weekends, and the outlying boroughs take time to reach from the centre. Allow plenty of travel time, bring cash in small pesos for tasting portions, and carry water and sun protection. Times and arrangements can change, so check the latest information before you set out rather than relying on older messages or past editions.

We read every message and reply as soon as we can, usually in English or Spanish, whichever you prefer.