Welcome to Feria del Mole, a vibrant food festival held in the heart of Mexico City, celebrating the rich and diverse flavors of mole. This event is inspired by the traditional Feria de los Moles, showcasing the artistry and heritage of this beloved Mexican sauce.
At Feria del Mole, you will have the opportunity to:
- Explore a wide array of mole dishes, each prepared by talented local chefs.
- Engage with vendors who share their passion for mole and its cultural significance.
- Utilize our tasting maps to guide you through the festival and discover unique flavors.
Whether you are a mole enthusiast or new to this culinary delight, Feria del Mole offers something for everyone. Join us to savor the flavors, learn about the history of mole, and celebrate the vibrant food culture of Mexico City.
Bringing Good Coffee to a Day of Mole Tasting
A long afternoon of tasting rich, layered moles is easier with a steady supply of good coffee, and a portable espresso maker or heated travel mug lets you brew your own while you wander between stalls. Compact manual espresso devices, which build pressure with a hand pump, and battery-powered models that heat water and extract a shot can both fit in a day bag. Insulated or heated e-mugs then keep the coffee at drinking temperature for hours, which helps on cooler Mexico City mornings before the crowds arrive.
Why coffee pairs so well with mole
Many moles, especially mole poblano and mole negro, are built on toasted chiles, nuts, seeds, spices and chocolate. Those roasted, slightly bitter notes echo the flavours of a well-made espresso. A short, strong cup between tastings can refresh the palate and make it easier to notice the differences between a sweeter, darker mole and a brighter, more herbal green mole. Mexico also grows excellent coffee in states such as Chiapas, Veracruz and Oaxaca, so bringing beans from a Mexican roaster keeps the theme local.
Practical tips for festival brewing
- Charge everything the night before. Battery models vary widely in how many shots they manage on one charge, so check your device's manual.
- Pre-grind or pack pods. Grinding on site is fiddly in a crowd; sealed portions travel better.
- Carry hot water if your device does not heat it. A good vacuum flask is often the simplest option.
- Bring a cloth and a small bag for used grounds so you leave no mess behind.
- Respect vendors. Many stalls sell their own café de olla or champurrado, and buying a cup supports the cooks who make the event possible.
Planning your route
Coffee works best as a pause rather than a distraction. Use the tasting map to plan a break midway through your circuit, then check the vendor list to see which stalls offer traditional drinks, such as cinnamon-spiced café de olla, so you can compare them with your own brew.
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