Sweet, salty, spicy, black, green, red or yellow--mole has everything, and you'll be able to taste lots of versions this Sunday (October 6) at the 6th annual La Feria de los Moles at Olvera Street in downtown Los Angeles.
Even better, you'll learn how to make it at workshops on mole poblano and red and green pipián. These will be presented by El Mural de Los Poblanos, a restaurant in Puebla that is participating in this year's event. In the photo above is Juan José Cue de La Fuente of El Mural. Behind him is Miss Mole 2013. Partially visible next to her is Miss Oaxaca.
The workshops are from 11 a.m. to 2 p.m., but the feria continues from 10 a.m. to 7 p.m. Admission is free. You pay only for what you eat.
Mole grew out of a tumultuous contact between indigenous and European cultures, with input from Asian spices that passed through Mexico on their way to Europe. No wonder the dish is so complex.
At the top is mole negro (black mole) from Rincon Oaxaqueño in Los Angeles, presented during a feria preview at the restaurant (above).
This year's feria will be a combat zone, with moles from Puebla and Oaxaca dueling to determine which state's is the best.This year, Tlaxcala and Guerrero have been invited to join the fray. Dramatizing the battle will be a lucha libre match with luchadores representing Oaxaca and Puebla. That's one of them above.
Although the focus will be on traditional moles like those in the photo above, there will also be unique mole-flavored desserts including crepes, ices and cupcakes to keep things sweet no matter how fierce the competition.
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