3rd Annual delicious Feria de Los Moles – Battling it out are the states of Puebla vs. Oaxaca

3rd Annual delicious Feria de Los Moles – Battling it out are the states of Puebla vs. Oaxaca

{The most exquisite event of Mexican cuisine, taste and tradition}

October 10, 2010 at Placita Olvera in Los Angeles, CA

More than 15,000 people of all ages gather annually for this tasty event. This year, La Feria de Los Moles will also include several family attractions and traditional activities, a kids area, folkloric performances, and an array of vendors offering the best in traditional Mexican gastronomy.

Vesper Public Relations. Los Angeles, Monday, October 4, 2010. – The third edition of the most appealing and delicious event showcasing the taste and tradition of Mexican cuisine, La Feria de Los Moles: Puebla vs. Oaxaca, will take place on October 10, 2010, at Placita Olvera, the historic birthplace of Los Angeles, CA.

More than 15,000 people of all ages participate in this delicious event. This year will feature traditional activities, folk music, fun for the whole family, and host of options of Mexican traditional cuisine.

La Feria de Los Moles attracts thousands of families looking to celebrate Mexican culture along with entertainment, music, folklore, and, of course, the rich culinary experience that Mexico offers.

With diversity in mind and to showcase a wealth of options of one particular dish in the Mexican culinary repertoire, the Mole competition will take place between the states of Puebla and Oaxaca, two cities known specifically for their unforgettable moles.

La Feria de Los Moles was established not only to show the delicious Mexican cuisine and tradition, but also to support the educational and health issues that affect the immigrant communities of Puebla and Oaxaca, as the event is professionally organized by the local immigrant communities from both Mexican states.

Mole (pronounced “moh-leh”) is a delicious dish that offers a unique flavor that represents the richness and diversity of Mexican culture and cuisine, combining its indigenous essence and Spanish ancestry.

History of La Feria de Los Moles:

Puebla and Oaxaca, two states rich in gastronomy, united via The Poblanos Exterior Union (UPEXT), and organization that then invited the Oaxacan Business Association (AON) to join forces and present the first Mole Fair, which was titled “De Mole A Mole” (“From Mole to Mole”) and took place at Placita Olvera in Los Angeles, California, on October 12, 2008 (Columbus Day), marking an unprecedented event.

La Feria de Los Moles is organized by the immigrant community of Puebla and Oaxaca residing in United States and is sponsored by City Councilman Jose Huizar and the Los Angeles Council of Mexican Federations in North America (COFEM).

History of the Mole:

Ancient chronicles tell the tale of the discovery of the tomato, cocoa, vanilla and spices, as well as the “molli”, an ancient Nahuatl word for an important dish of salsa. With this and taking into account that most of its ingredients come from Mexico, and that its preparation involves an important ancient utensil called “metate”, made of stone used to chop and mix all of the condiments for this sauce, it is easy to determine that mole is a dish that was born prior to the arrival of the Spanish conquistadors.

Later, during the colonial era, more ingredients such as cinnamon, cloves, pepper and almonds were added to the indigenous molli, giving birth to a new version of the dish in the state of Puebla, one that was then named “mole poblano” (“Puebla-style mole”) which combined culinary elements and flavors from both indigenous and Spanish ancestry.

After the arrival of the Spanish in the 16th century, a wide range of recipes emerged from the fusion of the Spanish and indigenous cultures. Much of the success of Mexican cuisine is due to the indigenous people’s taking special interest in the various condiments brought over by the Spaniards from the old continent, some which they successfully integrated into the traditional molli.

Thus was born a unique hybrid dish: the mole. The most famous version is the Mole Poblano, created in 1680 in the kitchen of the Convent of Santa Rosa in Puebla de los Angeles. It is said that, during the visit of the Viceroy of New Spain, the nun Sor Andrea de la Asunción had to honor him by presenting him with a stew of her own creation.

By order of the Bishop Manuel Fernández de Santa Cruz, Sor Andrea de la Asuncion had to invent a dish so special that the Viceroy would be amazed, and so the nun decided to sum up all of the luxuries of New Spain in one culinary creation made with the poblano Baroque spirit of the time. Sor Andrea de la Asunción mixed several ground chiles, spices imported from Europe, chocolate, tortilla, tomato and onions, among some 100 ingredients, resulting in  what became the homogeneous mixture of the brilliant dark red mole.

Oaxaca is a state where the most variety of moles exist, counting seven main versions  of the Republic of Mexico: Negro (black), rojo (red), coloradito (colored), mancha manteles (table cloth staining), verde (green), amarillo (yellow) and chichilo.

Visit: http://www.feriadelosmoles.com/

Mexican Federation Council– UPEXT, Instituto Oaxaca, City of Los Angeles, El Pueblo de Los Angeles, COFEM

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