Welcome to Feria del Mole, an extraordinary food festival held in the heart of Mexico City, dedicated to celebrating the rich and diverse flavors of mole. This festival is inspired by the traditional Feria de los Moles, showcasing the art of mole preparation through a variety of unique recipes and culinary techniques.

At Feria del Mole, attendees can indulge in a wide array of mole dishes prepared by talented chefs and local vendors. Each vendor brings their own twist to this beloved Mexican sauce, ensuring a delightful tasting experience for all.

To enhance your experience, we provide detailed tasting maps that guide you through the festival, highlighting the best spots to savor different mole variants. Whether you are a mole enthusiast or a newcomer, there’s something for everyone to enjoy.

Join us for this vibrant celebration of culture and cuisine, where you can connect with local vendors, learn about the history of mole, and taste the incredible flavors that make this dish a staple in Mexican gastronomy.

How to Taste Your Way Through the Moles

Mole is not one sauce but a whole family of them, and the best way to enjoy a festival devoted to it is to taste with a little structure. Most moles are built from the same broad ingredients: dried chiles, nuts or seeds, spices, something to thicken the sauce such as tortilla or bread, and often fruit or chocolate for depth. What changes from stall to stall is the balance. Some are smoky and bitter, others sweet and round, and a few are bright and herbal.

Know the main styles

  • Mole poblano: the best-known style, dark reddish-brown, with chiles such as ancho, mulato and pasilla, plus a touch of chocolate.
  • Mole negro: associated with Oaxaca, very dark and complex, often made with charred chiles and seeds.
  • Mole verde: green and fresh, made with pumpkin seeds, green chiles and herbs rather than dried chiles.
  • Mole rojo and coloradito: red styles that tend to be fruitier and a little lighter than the darker moles.
  • Pipián: a seed-based sauce, usually from pumpkin or sesame seeds, nutty and gentle.

Practical tasting tips

Start with lighter, greener sauces and work towards the darker, richer ones, so your palate is not overwhelmed early on. Ask for small portions where vendors offer them, and keep water or a plain tortilla on hand to reset between tastings. Many cooks sell mole paste to take home, so it helps to note which stalls you liked best as you go. Our tasting map and the vendor listings can help you plan a route.

Mole is traditionally a dish for celebrations, and recipes are often passed down within families, which is why two moles of the same name can taste quite different. If you want to try making one yourself after the festival, our recipes section is a good place to begin. Expect a long ingredient list and patient toasting and grinding, but the result rewards the effort.

Also on this site: Blogs · Blogs · All coverage