Feria del Mole is not just a food festival; it is a celebration of one of Mexico's most beloved culinary traditions. Set in the heart of Mexico City, this event showcases the rich and diverse flavors of mole, a sauce that has deep cultural significance.
At the festival, you will find a variety of vendors offering their unique takes on mole, each with its own special ingredients and preparation methods. This is an excellent opportunity to taste different styles of mole, from the traditional to contemporary interpretations.
To enhance your experience, we provide tasting maps that guide you through the festival, helping you discover the best dishes and vendors. Each vendor is credited, allowing you to learn more about their culinary journey and the stories behind their dishes.
Join us at Feria del Mole to indulge your senses and immerse yourself in the rich tapestry of Mexican cuisine. Whether you are a mole enthusiast or a newcomer, there is something for everyone to enjoy!
How Mole Is Built: Ingredients, Regions and Tasting Tips
Behind every spoonful of mole is a long list of ingredients and hours of patient work. Most moles start with dried chiles such as ancho, pasilla, mulato or guajillo, which are toasted, soaked and ground into a paste. Cooks then layer in nuts and seeds like sesame, peanuts or pumpkin seeds, along with spices such as cinnamon, clove and black pepper. Many recipes add fruit, toasted bread or tortilla to thicken the sauce, and some include a little chocolate to round out the bitterness of the chiles. The paste is fried and then simmered slowly with stock until it turns glossy and deep in flavour.
Regional styles worth knowing
Mole is not a single dish but a family of sauces, and different regions have their own signatures:
- Mole poblano from Puebla is the best-known dark, rich mole, often served over turkey or chicken.
- Oaxaca is famous for its many moles, including mole negro, coloradito, amarillo, verde and chichilo.
- Mole verde relies on fresh herbs, green chiles and pumpkin seeds for a brighter, lighter taste.
- Pipián is a close cousin thickened mainly with ground seeds.
In the Mexico City area, the town of San Pedro Atocpan in Milpa Alta is well known for producing mole pastes and has long been associated with mole fairs, which is part of why the city has such a strong mole culture.
Getting the most from a tasting
When sampling several moles in one visit, start with lighter green or yellow styles and work towards the darker, sweeter ones so your palate is not overwhelmed early. Take small portions, keep water or a plain tortilla nearby to reset between tastes, and ask vendors which chiles they use; the answers often explain the differences you notice. If you want to recreate a favourite at home, our recipes page is a good starting point, and the vendors section shows who makes each style. Many pastes are sold in jars or blocks, so it is worth bringing a bag if you plan to take some home.
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