LOS ANGELES - TelAve -- . Celebrate the 19th Annual La Feria de los Moles, a vibrant culinary celebration that represents the heart and soul of Los Angeles.

This cultural and culinary event, recognized as the largest of its kind in the United States, will bring together prominent traditional chefs, renowned chefs, cultural groups and artists, along with thousands of families to honor one of the most emblematic dishes of Mexican gastronomy.
We will offer three seminars: one on making mole with traditional mountain cook Margarita Villegas from Mexico's rugged Sierra Norte de Puebla region; another on preparing Chiles en Nogada with historian Marina Ortiz; and a third in which Mexican bakers will teach participants how to make puff pastry and Pan de Muerto (bread of the dead).
We will offer a wide variety of Mexican moles, including mole poblano, shrimp mole, green pipián, huaxmole, Oaxacan black mole, coloradito, chichilo, manchamanteles, Oaxacan green mole, almond mole, vegan mole, white mole, and adobo. In addition, to expanding our culinary offerings with mushroom mole and cheese mole.
In 2026, we recognize the State of Michoacán. From the city of Uruapan, you will be able to taste Corundas de Mole, Mole de Carne (beef), and Agua de Aguacate—all prepared by the expert hands of three traditional cooks.

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In the coming days the Mole minibus will tour Los Angeles to share news about the festival, so stay tuned.

In our cultural agenda we will be accompanied again by the Voladores de Papantla, from Veracruz, who will perform an adaptation of the ritual that symbolizes the worldview and values of the indigenous communities, aimed at ensuring fertility and communication with the gods, particularly in relation to rain and harvests.
In addition to a special musical performance by the popular cumbia group from Puebla, Los Cometas Azules, plus banda music and sonideros.

HISTORY OF MOLE
Mole is a dish originating from the fusion of indigenous and Spanish cultures in Mexico, known as "molli" in Nahuatl. Its main ingredients include tomato, cocoa, vanilla, and spices, traditionally ground in a metate.

During colonial times, additional ingredients such as cinnamon, cloves, and almonds gave rise to mole poblano in Puebla. Legend has it that Sister Andrea de la Asunción invented this dish for Viceroy Tomás Antonio de la Cerda y Aragón.

Oaxaca is known for at least seven varieties of mole, including black, red, and green. Mole has become one of the most iconic dishes in Mexican cuisine, symbolizing the cultural fusion between indigenous Mexicans and Europeans. Its recipe has remained largely unchanged, but today there are numerous styles, contributing to its worldwide popularity as the first intercontinental dish in the Americas.

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October 7 is recognized as Mole Day in Los Angeles, California, thanks to La Feria de los Moles. The state Congress also supported the initiative to declare National Mole Day in Mexico.

La Feria de los Moles aims to celebrate this traditional Mexican dish, recognized by UNESCO as a World Heritage Site. It was founded by Pedro Ramos and the Union of Poblanos Abroad (UPEXT), an organization recognized in Los Angeles for its commitment to health problems affecting the Latino community.

Editors:
La Feria de los Moles will be held on Sunday, October 11, 2026, at the Gloria Molina Grand Park located at 200 N Grand Ave, Los Angeles, CA 90012. Hours are from 10:00 a.m. to 6:00 p.m. Admission is free. Food and crafts will be available for sale.

https://feriadelosmoles.com/

Promotional Video 2026
https://youtu.be/QEQKGDoCYT4?si=jPAJBLBhfJ7MPr5J