Largest Annual Festival of Mexican Gastronomy in USA La Feria de Los Moles is back, presenting Puebla vs. Oaxaca

Largest Annual Festival of Mexican Gastronomy in USA La Feria de Los Moles is back, presenting Puebla vs. Oaxaca

16th Annual La Feria de Los Moles Puebla vs. Oaxaca
Celebrating its 16th anniversary on October 8, 2023, at The Gloria Molina Grand Park
Special Guest Regional Mexican recording artist Edwin Luna of La Trakalosa de Monterrey

Follow us #LaFeriaDeLosMoles2023

Vesper Public Relations- Los Angeles September 2023-   One of the most beloved cultural events in Los Angeles, celebrates its 16th Year Anniversary – ˜La Feria de Los Moles” (Mole Fair). 16 years of flavor, Sweet 16 years of culture and tradition, and now ˜La Feria de Los Moles” brings more flavor and delicious mole in 2023.

The delicious event starts at 10:00 a.m. and lasts until 6:00 p.m., taking place at The Gloria Molina Grand Park on October 8th, 2023. Entrance is free and the traditional food is available for purchase.

Watch promotional reel 2023 https://youtu.be/4BR_B2pDb1Y?si=k5tKp_Ild_GO7u7J

This year’s special guest named ‘person of the year’ is Regional Mexican star Edwin Luna creator/ founder of the successful ‘banda’ La Trakalosa de Monterrey who will be present during the ceremony.

Mole has continuously been one of the most representative Mexican dishes in the culinary arts since the colonial period. Now the dish is a symbol of the indigenous mixture in Mexico and the European heritage, for both, the ingredients remain as a legend since their origin. Its popularity around the world has grown significantly over the past decades. La Feria de Los Moles seeks to preserve this delicious tradition for generations.
Although many ingredients of the first mole made historically are still present today, there is now a variety of mole styles from North America, Europe, Africa and Asia, making this the first intercontinental dish in the Americas. The term mole is usually associated with the texture, the color of the dark brown sauce with a touch of red; but it is rather prepared in a variety of textures and colors, from dark, thick and watery, with different colors such as green, red, yellow, red and black; each style clamoring fans from various regions.

Participants:

  • Antojitos Regionales Chabelita
  • Corredor Oaxaqueño
  • Sierra Mexican Cuisine
  • La Reyna del Sur
  • Las Jefas Kitchen
  • Delicias Oaxaqueñas
  • La Flama
  • Los Colorines
  • Un Rinconcito Poblano
  • Tacos Manzano
  • Mural de Los Poblanos
  • Pan de Fiesta San Juan Huactzinco
  • Mini Mercadito
  • Nieves de Garrafa Carrasco
  • Nieves Xóchi Oax

We invite you to participate in this traditional event that continues to unite the community of all ages and cultures, offering a variety of Mexican moles to taste their different flavors such as: Mole Poblano, Mole de camarón, Pipian Verde, Huaxmole, Mole Negro-Oaxaca, Coloradito, Chichilo, Manchamanteles, Mole Verde- Oaxaca, Mole Almendrado, Mole Vegano, Mole Blanco & Adobo.

  • Mole will be on sale with recipes from traditional migrant cooks who preserve the recipes they inherited from generation to generation.
  • La Feria de Los Moles has earned the recognition as October 7 was proclaimed ‘Dia del Mole” – by the City of Los Angeles.
  • La Feria de Los Moles has also earned the recognition of October 7 as ‘Dia del Mole” in the City of Puebla, Mexico and statewide.
  • La Feria de Los Moles is supporting the initiative for the Congress of the Union to approve October 7 as the National Day of Mole in Mexico.

La Feria de Los Moles’ goal is to showcase this delicious Mexican dish, a tradition recognized by the UNESCO world patrimony. It was created by Pedro Ramos and the Union de Poblanos En El Exterior (UPEXT), an organization recognized by the City of Los Angeles for its support of health issues that affect the Latino community in the city.

HISTORY OF MOLE

Mole is a dish that originated from the collision of indigenous and Spanish cultures in Mexico. Legend tells us that mixing tomato, cocoa, vanilla and other condiments are essential part of making “molli”, the ancient Nahuatl name of salsa. Most of the Mole ingredients come from Mexico and involve an important and ancient utensil, the “metate”, made of stone and used to chop and mix all of these condiments. Thanks to this utensil Mole has an important role in the culinary history of Mexico.

Later on, during the colonial period more ingredients were added to the indigenous “mulli”, ingredients such as cinnamon, clove, pepper and almond. In Puebla this combination was named Mole Poblano, a dish combining culinary elements of indigenous and Spanish ancestry.

Although Puebla is the first state to document the first Mole dish, there is no certain place of origin. The legend tells us that Sister Andrea de la Asuncion, from Santa Rosa Convent in Puebla, invented Mole thanks to a divine wind that dropped all the different condiments to a pot when she was cooking a dish for the sympathy of Viceroy Tomas Antonio de la Cerda y Aragon, Marques de La Laguna.

Oaxaca is another state in Mexico with at least seven varieties of moles, including negro (black), rojo (red), coloradito (colored), mancha manteles (table cloth stained), verde (green), amarillo (yellow) and chichilo.


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