The 5th Annual ‘La Feria de los Moles’ makes a delicious appearance at this year’s Los Angeles Times’ THE TASTE 2012

29 Aug The 5th Annual ‘La Feria de los Moles’ makes a delicious appearance at this year’s Los Angeles Times’ THE TASTE 2012

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The Largest Mexican Food Festival In The USA! 

The enticing flavors, colorful folklore, and rich cultural history of The 5th Annual ‘La Feria de los Moles’ makes a delicious appearance at this year’s

Los Angeles Times’ 

THE TASTE 2012 

Sunday, September 2, 2012 from 11 a.m.  to 3 p.m. 

Click here to watch 5th Annual Feria del Mole EPK

http://www.youtube.com/watch?v=BpZsavncfs0&feature=youtu.be

Follow Us: @Feriadelosmoles @TheTasteLA

 

Vesper Public Relations. Los Angeles – August 29, 2012. For the first time, the rich flavor, folklore and color of the 5th Annual ‘La Feria de Los Moles’ (The Mole Fair) will offer a delicious and decadent preview at the renowned Taste of LA 2012, taking place on Sunday, September 2, 2012, on ‘Flavors of LA  at The Taste from 11 a.m.  to 3 p.m.

Come to Feria del Mole’s booth to preview some of the Moles that will be presented at the leading Mexican food fair on October 7, 2012 at Olvera Street, and enjoy other surprises planned exclusively for Taste of LA. 

Photo opportunities include a model wearing the famous Mole dress, a gown adorned with the ingredients of the most delicious Mole recipes.

The 5th Annual Feria del Mole to be hosted on October 7, 2012 at Olvera Street is an all-day event that boasts an attendance record of 30,000 people annually, providing an array of food stands showcasing a diversity of flavors of Mole, a dish that originated with the colliding of the Spanish and indigenous cultures of Latin America.

La Feria de Los Moles is an all day event starting at 10 a.m.-7:00 p.m. at Olvera Street, entrance is FREE & Food is available for purchase.

La Feria de Los Mole’s 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 Founder of ‘Union of Poblanos En El Exterior’ (UPEXT) –Union of Poblanos in the Exterior- an organization that recently received 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.

AON A.C. -ASOCIACION OAXAQUEÑA DE NOGOCIOS- OAXACAN BUSINESS ASSOCIATION,

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