9th Edition of ‘La Feria de los Moles’

30 Sep 9th Edition of ‘La Feria de los Moles’

Annual Largest Mexican Food Festival in the United States

October 9, 2016 at Olvera Street- #DTLA 

Follow us #LaFeriaDeLosMoles

Vesper Public Relations- Los Angeles – September  2016– the most important folkloric event in Los Angeles, The 9th Edition of ‘La Feria de Los Moles’ (Mole Fair), brings more flavor and delicious mole this year from Puebla & Oaxaca.

This delicious event includes a special presentation on the origin of the famous mole, which is one of Puebla & Oaxaca’s main dishes, a delicious and fun gastronomic debate amongst judges from the Mexican states known for their mole, and tastings of the different mole styles for all in attendance. Which mole do you like the most?

On October 9, La Placita Olvera will once again witness this celebratory feast filled with flavor and featuring an array of delicious moles that go from sweet to salty and hot. This year, for the first time an array of delicious pastries and other dishes will be prepared right along with mole, the unique star of the event.. Mole is a dish that originated from the collision of indigenous and Spanish cultures in Mexico.

You are invited to join the flavor of an event that brings together a record assistance of over 30,000 people of all ages, generations and cultures, offering more than 13 different Mexican moles to enjoy.

The delicious event starts at 10:00 a.m. and lasts until 7:00 pm. taking place at Olvera St., Los Angeles. Entrance is free and dishes are available for purchase.

Pulitzer Prize-winning Los Angeles Times food critic Jonathan Gold speaks about Feria de Los Moles (2012): 

https://www.youtube.com/watch?feature=player_embedded&v=MkJfW0AWUMc

Visit: • http://feriadelosmoles.com/

• Follow: Twitter@feriadelosmoles
• Facebook: Feria de Los Moles
• Click here to listen to interview by PRI/The World (BBC)http://www.theworld.org/?s=Feria+del+Mole 

La Feria de Los Moles goal is not only to showcase the delicious Mexican cuisine and its tradition- recognized by the UNESCO a world patrimony-; the fair was founded by Pedro Ramos ˜Union of Poblanos En El Exterior (UPEXT) “Union of Poblanos in the Exterior- an organization recognized with a Proclamation from the City of Los Angeles recognizing its efforts in support of education, health and issues that affect the Latino community in the city.

HISTORY OF MOLE

The ancient chronics of the discovery of the tomato, cocoa, vanilla and condiments, also the ancient Nahuatl name molli was an important dish of salsa. This way, discovering that most ingredients comes from Mexico involving an important and ancient utensil such  as the metatemade of stone used to chop and mix all of this condiments for molli, becoming a pre-Hispanic utensil, we can say that mole has an important role in the culinary history of Mexico.

Later on, during the colonial era, at the indigenous mulli was added more ingredients such as cinnamon, clove, pepper and almond, giving this kind of combination in Puebla the name of mole poblano such dish combined culinary elements of indigenous and Spanish ancestry flavors.

Although Puebla documented the first state of the mole dish, there’s no certain origin, but the legend is well known, and it tells that Mother Andrea de la Asuncion, from Santa Rosa Convent in Puebla, presented the first mole, thanks to a divine wind that dropped all these different condiments to the pot where she was preparing this mole for the sympathy of Viceroy Tomas Antonio de la Cerda y Aragon, Marques de La Laguna.

Oaxaca is a state of major variety of moles where 7 different dishes exists in the Mexican Republic: Negro (black), rojo (red), coloradito (colored), mancha manteles (table cloth stained), verde (green), Amarillo (yellow) and chichilo.