Join us at the Feria del Mole, a unique food festival held in the heart of Mexico City, dedicated to celebrating the rich and diverse flavors of mole. This festival showcases the artistry of mole preparation, featuring a variety of vendors who bring their own interpretations of this beloved traditional dish.

At Feria del Mole, you'll have the opportunity to taste an array of mole dishes, each crafted with care and passion. Our tasting maps guide you through the festival, ensuring you don’t miss any of the delicious offerings from our talented vendors.

Whether you are a mole enthusiast or a newcomer to this iconic Mexican sauce, the Feria del Mole promises a delightful experience filled with culinary discovery. Come and immerse yourself in the vibrant atmosphere, meet the chefs behind the dishes, and enjoy the rich cultural heritage that mole represents.

We invite you to explore the various mole styles, learn about the ingredients, and appreciate the diverse culinary traditions that contribute to this festival. Join us for a memorable celebration of food, culture, and community!

Reading the Mole Landscape: Styles Worth Seeking Out

Mole is not a single sauce but a family of them, and knowing a few of the main styles makes any tasting route far more rewarding. Most moles share a basic method: dried chiles are toasted and rehydrated, then ground with nuts, seeds, spices, aromatics and sometimes fruit or chocolate, before being fried and slowly simmered with stock until the sauce turns glossy and deep.

Styles you are likely to meet

  • Mole poblano: the best-known style, associated with Puebla. It is dark reddish-brown, built on chiles such as ancho, mulato and pasilla, with a touch of chocolate for depth rather than sweetness. It is often served with turkey or chicken and topped with sesame seeds.
  • Mole negro: a hallmark of Oaxaca, very dark and smoky, made with chilhuacle or similar chiles that are charred to give the sauce its colour.
  • Mole verde: a fresher, herbal mole thickened with pumpkin seeds and coloured by tomatillos, green chiles and leafy herbs.
  • Mole amarillo and coloradito: lighter Oaxacan styles, the first often thickened with masa, the second brick-red and gently sweet.
  • Pipián: a seed-based relative of mole, nutty and usually milder.

How to taste well

Start with lighter, greener moles and work towards the darker, richer ones, so your palate is not overwhelmed early on. Small portions let you compare more vendors, and a plain tortilla or a sip of water between samples helps reset your taste. Ask vendors which chiles they use and whether their paste is made from a family recipe; many cooks are happy to explain what makes their version distinctive.

Many families also sell mole paste to take home. Paste usually needs to be loosened with warm stock and simmered before serving, so ask for preparation tips when you buy. If you want to try cooking it yourself, our recipes page covers the basics, and the festival map helps you plan which stalls to visit for each style. Check the schedule for current details before you go, as arrangements can change from year to year.

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