The Jeep® Brand is proud to announce its partnership with the World Surf League (WSL) Founders as the exclusive automotive partner. This collaboration highlights the Jeep® Brand's commitment to adventure and exploration, aligning perfectly with the spirit of surfing.

As part of this partnership, Jeep® will support various WSL events, showcasing its vehicles in dynamic settings that resonate with surf culture. The partnership aims to enhance the experience for surf fans while promoting the Jeep® Brand's rugged and adventurous image.

For more details on this collaboration, visit Jeep® Brand Rides.

In addition to this exciting partnership, we invite you to explore the vibrant culinary landscape of Mexico City at the Feria del Mole. This annual food festival celebrates the rich tradition of mole, featuring a variety of vendors and tasting maps that guide you through the diverse flavors of this iconic dish. Join us to savor the unique combinations and discover the stories behind each vendor's offerings.

Experience the essence of Mexican cuisine at Feria del Mole, where food lovers can indulge in a feast of flavors and cultural heritage.

From Surf Sponsorship to Festival Plates: Getting Around a Mole Fair

Brand partnerships like the one between Jeep and the World Surf League's Founders' Cup, a 2018 announcement, show how much a big event depends on logistics: moving people, equipment and supplies to where the action is. Food festivals in Mexico City face the same challenge on a smaller, more fragrant scale. Mole is not a dish you improvise on site. Many versions combine dried chiles, seeds, nuts, spices, chocolate and toasted bread or tortilla, and the paste is often prepared days in advance before being carried to stalls.

Why mole travels well

Traditional mole is often made as a concentrated paste, which is part of why it suits festival culture. Producers can grind and cook the base at home or in a family kitchen, then thin it with broth at the stall and serve it over chicken, turkey, pork or vegetables. Mole poblano, mole negro, mole verde, pipián and mole rosa each have their own ingredients and regional roots. A single fair can bring several of these traditions together in one walkable space.

Practical tips for visitors

  • Plan your route. Use the tasting map to group stalls by style so you can compare similar moles side by side.
  • Check timings first. Dates and hours can change from year to year, so confirm details on the schedule page before setting out.
  • Use public transport where you can. Parking near busy festival areas in Mexico City is often limited, so the Metro, Metrobús or a taxi is usually simpler than driving.
  • Bring cash in small denominations. Many small vendors prefer it, and it speeds up queues.
  • Pace yourself. Ask for small tasting portions where they are offered, and keep water handy, because some moles carry real heat.

Taking the flavours home

Many stalls sell mole paste by weight. Stored in a sealed container in the fridge, it can last a good while. To use it at home, fry the paste briefly in a little oil, then loosen it gradually with warm stock until it coats a spoon. For ideas on pairing and adjusting sweetness or heat, browse our recipes and find out which vendors' styles you enjoyed most.

Also on this site: All coverage · Blogs · Blogs