17 Sep ¡You’re invited to the largest Annual Mexican Gastronomy festival in the United States!
Save The Date:
Celebrating its 12th Anniversary
‘LA FERIA DE LOS MOLES’
Los Angeles’ tribute to one of Mexico’s most famed and historically significant dishes
October 6, 2019 at Grand Park- #DTLA
Follow us #FeriaDeLosMoles2019
Vesper Public Relations- Los Angeles –-September, 2019. “La Feria de Los Moles” is now celebrating its 12th anniversary; over a decade of flavor, culture and tradition; represented by the best Mexican gastronomy and succulent mole varieties for 2019.
Mole has and continues to be one of the most representative culinary offerings of Mexico since the country’s colonial period. The dish is now a symbol of Mexico’s mixed indigenous and European heritage, both for the types of ingredients it contains, and because of the legends surrounding its origin. Its popularity throughout the world has grown significantly over the past few decades, and La Feria de Los Moles seeks to preserve this tasty tradition for generations to come.
Although many ingredients in the first moles are still present in the dish today, modern mole is a mixture of ingredients from North America, Europe, Africa, and Asia making it one of the first intercontinental dishes created in the Americas. The term mole is most often associated with thick, dark, brownish-red sauces, but it is actually prepared in a variety of textures and colors, from dark and thick to soup-like and bright green, red, yellow and black moles each claiming fans in different regions.
The states of Puebla and Oaxaca are ready to present the best in culinary dishes on Sunday October 6, 2019 in Grand Park: 200 North Grand Avenue, in the heart of Los Angeles at 10:00 am. and lasts until 6:00 pm. Entrance is free and the traditional food is available for purchase.
Last year La Feria de Los Moles received a special recognition from the City of Los Angeles for bringing a quality event to the City that highlights and helps strengthen diversity.
You are invited to join a flavorful event offering of Mexican moles (Mole Poblano, Pipian Verde, Huaxmole, Mole Negro-Oaxaca, Coloradito, Chichilo, Manchamanteles, Mole Verde- Oaxaca, Mole Almendrado, Vegan Mole, and Mole Blanco & Adobo) to enjoy and bringing together record attendances of people of all ages, generations and cultures.
****
- The unforgettable Pulitzer Prize-winning Los Angeles Times food critic Jonathan Gold spoke about Feria de Los Moles (2012): https://www.youtube.com/watch?feature=player_embedded&v=MkJfW0AWUMc
- 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, a tradition- recognized by the UNESCO world patrimony. The fair was founded by Pedro Ramos & Lourdes Juarez ˜Union de Poblanos En El Exterior (UPEXT), 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.
Founder Pedro Ramos: FERIA DE LOS MOLES
Has visited communities from Puebla & throughout Mexico in search of colors, taste and texture that characterize the Mole. In his quest to find the best representation of this succulent culinary he has uncovered rich culture and communities that many times go unnoticed. After this valuable finding, Pedro Ramos sends them to United States with the objective to introduce the rich Mexican gastronomy and be crowned best mole at this 12th Anniversary of foundation La Feria de Los Moles.
Click here to watch short film about founder Pedro Ramos
HISTORY OF MOLE
Mole is a dish that originated from the collision of indigenous and Spanish cultures in Mexico. Legend chronicals the discovery of the tomato, cocoa, vanilla and condiments that are part of most mole recipes. Also the ancient Nahuatl name molli was an important dish 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 for molli. Because of the use of this pre-Columbian utensil, we can say that mole has an important role in the culinary history of Mexico.
Later on, during the colonial era 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 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 another state in Mexico with a wide variety of moles: Negro (black), rojo (red), coloradito (colored), mancha manteles (table cloth stained), verde (green), Amarillo (yellow) and chichilo.
Follow us #FeriaDeLosMoles2019
YouTube Channel Feria De Los Moles
https://www.youtube.com/channel/UCiRn8syr824Fd5AQVJo8sCQ
https://www.instagram.com/laferiadelosmoles/
https://twitter.com/feriadelosmoles
Sorry, the comment form is closed at this time.