Mexico City’s iconic Feria Nacional del Mole (National Mole Fair) returned for its 48th edition in 2025, drawing thousands of food lovers to the San Pedro Atocpan neighborhood in the Tláhuac borough. From October 5 to 27, the fair showcases one of Mexico’s most beloved and complex dishes: mole, a rich, layered sauce made from chiles, spices, nuts, and chocolate.
This year’s fair features over 2,000 varieties of mole, including classics like mole poblano, verde, almendrado, and manchamanteles, as well as innovative fusions that blend traditional recipes with modern twists. More than 50 local producers and restaurateurs are participating, offering tastings, cooking demonstrations, and cultural exhibitions.
The fair also includes live music, folkloric dance performances, artisan markets, and family-friendly activities, making it a vibrant celebration of Mexican gastronomy and identity. Organizers expect over 300,000 visitors during the three-week event, boosting tourism and supporting local economies.
San Pedro Atocpan, known as the “cradle of mole,” produces nearly 60% of the mole consumed nationwide. The fair not only honors this culinary legacy but also promotes sustainable agriculture and traditional cooking methods passed down through generations.
Mayor Martí Batres inaugurated the event, emphasizing its role in preserving cultural heritage and strengthening community ties. “Mole is more than food—it’s history, tradition, and pride,” he said during the opening ceremony.
Visitors can enjoy mole dishes served with chicken, pork, tamales, and even vegan options, reflecting the dish’s versatility and enduring popularity. Entry to the fair is free, and public transportation has been reinforced to accommodate the influx of attendees.
The 48th Feria Nacional del Mole reaffirms Mexico’s status as a global culinary powerhouse, where flavor and tradition converge in every bite.
Source: El Universal
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