Go Metro to ‘Feria de los Moles’ this Sunday 

One of Los Angeles’ most anticipated food festivals is back: Feria de los Moles at Grand Park this Sunday, October 5. 

“With this event, we want to showcase one of the most iconic dishes in Mexican cuisine — mole,” says Pedro Ramos, who has organized the celebration since 2008. “Festival-goers will get to taste moles from two Mexican states: Puebla and Oaxaca.” 

The word mole comes from the Nahuatl term molli or mulli, which means “mix” or “sauce.” Its culinary history dates back to pre-Hispanic times, when many foods were served with sauces made from a mix of chiles such as ancho, mulato, and pasilla.

Today, a mole can include up to 60 ingredients — onions, bay leaves, oregano, raisins, plantains, sesame seeds, peanuts, almonds, cloves … even chocolate. 

“Mole is a mix of sweet, spicy, and savory. Blending all those flavors might seem impossible, but the art of the dish is in making it happen,” says Pedro. “There are more than 50 varieties of mole in Mexico: mole negro, verde, rojo, manchamanteles, blanco, piñón, and many more. Each state puts its own unique touch on it.” 

For Pedro, who was born in Tlacotepec de Benito Juárez, Puebla, mole has always been part of his life. His grandmother, Micaela Cortes (known as Doña Kailita), was the town’s molera and the go-to cook for baptisms, weddings, and quinceañeras. 

“My abuelita always had pots filled with spices, and as a kid, I’d sneak away the sweet ingredients —raisins, plantains, or even animal crackers,” recalls Pedro. “I grew up surrounded by those aromas, and when I moved to the U.S., I wanted to bring a piece of that here,” adds Pedro, who has been living in LA for 30 years.  

When the first Feria de los Moles took place in Los Angeles in 2008, there were just two food stands —one from Oaxaca and one from Puebla. Within two hours, all the food was gone. Around 10,000 people attended, making the event an instant success. Today, the festival draws more than 35,000 visitors and is celebrating its 18th anniversary with 24 food booths — 12 from each state. “The vendors are migrants who’ve managed to open restaurants here in L.A.,” Pedro notes. 

While mole is traditionally served with chicken or turkey, visitors will also find vegan mole paired with shrimp patties and nopal (cactus), plus mole-flavored ice cream, black bean tamales with mole, and tlayudas with mole. 

The Feria de los Moles always takes place on the first Sunday of October as part of Hispanic Heritage Month. “Gastronomy is one of the strongest expressions of our heritage, and it’s something that must be preserved for generations to come,” says Pedro. 

Los Angeles has embraced the annual festival and one time, Pedro’s grandmother—who passed away in 2020 at the age of 96 — was able to attend la Feria de los Moles. “She even came once to receive an award and see how the event was inspired by her,” he says with pride. 

The festival has grown so popular that people from all cultures — Latino, African American, Asian, and Anglo — attend every year. “I like to think of this event as one big table where everyone can eat and share,” says Pedro. 

Along with food, the event will feature folkloric performances from Michoacán, Veracruz, Morelos, Puebla, Oaxaca, Yucatán, and Tlaxcala, plus mariachi and live cumbia music. “We hope to see you this Sunday,” says Pedro. “And to skip parking fees, take Metro — the station is right across the street.” 

Event Details:

📅 When: Sunday, October 5 – free / no ticket required

🕙 Time: 10 a.m. – 6 p.m.

📍 Where: Grand Park, 200 N Grand Ave, Los Angeles, CA 90012

🚇 Go Metro: Take the B/D Line to Civic Center/Grand Park Station

ℹ️ More info: feriadelosmoles.com