Welcome to Feria del Mole, a unique food festival held in the heart of Mexico City, dedicated to celebrating the rich culinary tradition of mole. This event showcases a variety of mole dishes from different regions, each with its own distinct flavor and history.
At Feria del Mole, you will have the opportunity to taste a wide range of mole recipes, crafted by talented chefs and local vendors. Each vendor brings their own twist to this beloved dish, ensuring a diverse and memorable tasting experience.
Explore our tasting maps to guide you through the festival, helping you discover the best mole offerings and vendor highlights. Whether you are a mole enthusiast or trying it for the first time, there is something for everyone to enjoy.
Join us at Feria del Mole to indulge in the flavors of Mexico and experience the vibrant culture that surrounds this iconic dish. We look forward to welcoming you!
Getting to Know Mole Before You Taste
Mole is less a single recipe than a family of sauces, and knowing a little about that family makes a festival visit far more rewarding. The word comes from the Nahuatl molli, meaning sauce, and most moles share a basic method: dried chiles, seeds, nuts, spices and sometimes fruit or chocolate are toasted, ground and slowly cooked into a thick, layered sauce. Beyond that common ground, regional styles differ enormously in colour, heat and texture.
Styles worth seeking out
- Mole poblano – the best-known version, associated with Puebla, dark and rich with chiles such as ancho, mulato and pasilla, balanced by a touch of chocolate.
- Mole negro – an Oaxacan classic, deep and smoky, often made with chilhuacle chiles and charred ingredients.
- Mole verde – fresher and herbal, built on green ingredients such as pumpkin seeds, tomatillo and leafy herbs.
- Mole amarillo and coloradito – lighter Oaxacan styles, brighter in colour and often served with vegetables or chicken.
- Pipián – a close relative thickened mainly with ground seeds, nutty and gently spiced.
How to taste well
With so many vendors in one place, pacing matters. Start with lighter, greener moles and move towards the darker, more complex ones, as the intense sauces can overwhelm your palate for subtler flavours later. Ask for small portions where offered, and keep water or a plain tortilla on hand to reset between tastings. Many cooks are happy to explain which chiles they use or how long their paste is cooked, and those conversations are often the most memorable part of the day.
Many vendors also sell mole paste to take home. If you buy some, store it in a cool place, and when cooking, loosen it gradually with warm broth rather than water for a fuller flavour. Our recipes page has ideas for using it, and the tasting map helps you plan a route between regional styles. Before visiting, check the schedule for current details.
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