The Largest Mexican Food Festival In The USA! The rich flavor, folklore, culture of the  5th Annual ‘La Feria de los Moles’  Puebla vs. Oaxaca

 October 7th at Olvera Street in Los Angeles – Pulitzer Prize-winning food critic Jonathan Gold speaks about Feria de Los Moles

Vesper Public Relations- Los Angeles – September 18, 2012 The rich flavor, folklore and color of the 5th Annual ‘La Feria de Los Moles’ (The Mole Fair) Puebla vs Oaxaca in Los Angeles. An all day event that congregates an attendance record of 30,000 providing the opportunity to taste over 13 different Mexican Moles ranging from sweet savory to hot spicy. 

During La Feria de Los Moles special participation at The Taste ‘Flavors of LA’, Pulitzer Prize-winning food critic Jonathan Gold editor of Los Angeles Times/Food shares his thoughts about this year’s celebration click here to watch: 

https://www.youtube.com/watch?feature=player_embedded&v=MkJfW0AWUMc

On October 7th, La Placita Olvera will once again witness the celebration feast filled with flavor featuring an array of food stands showcasing a diversity of flavors of Mole a dish that originated by the colliding of the Indigenous & Spanish cultures. 

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.

Click here to watch 5th Annual Feria del Mole EPK

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

 

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 ‘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.

 

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