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Holy Mole: Celebrate Oaxacan and Pueblan Cuisine at Olvera Street on Sunday
(Photo by Krista Simmons/LAist)
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If a cauldron full of rich, stewed meat is your style, then you should definitely pencil in theFeria de los Moles taking place this Sunday from 10 a.m. to 7 p.m. at Olvera Street.
Over 30,000 people turned out for last year's Feria, where snaking lines waited to sample black gold from both the Puebla and Oaxaca regions of Mexico.
The event sprung out of a friendly argument between co-founders Gabriel Cruz of Oaxaca, and Pedro Ramos of Puebla. Each contended that their region's mole was superior, but they wanted to let the public decide. The first installation took place in 2008, and the event has been going strong ever since.
Though the debate over which region's produces the best iteration of the dish still remains, there is a general agreement about its origins: Mole dates back to pre-colonial times in Mexico. The sauce was called "molli", and after the Spanish conquistadors arrived, cooks in Puebla added ingredients like cinnamon, cloves, pepper and almonds, making what's known today as mole poblano. Because of this, Puebla is regarded as being the birthplace of modern mole. Due to their addition of poblano chiles, Pueblan mole is known for being a more fiery blend than its Oaxacan counterpart.
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Oaxaca, however, is where the most varieties of mole exist. There are seven main categories of mole that are recognized in the region: negro (black), rojo (red), colorodito (brick red), mancha mantales ("table cloth staining," which contains tropical fruits), verde (green), amarillo (yellow) and chichilo (made with beef stock).
Guests will get to sample many of the varieties at the Feria de Los Moles this weekend, and what's better is that the event is free. Tickets for food can be purchased on site.
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