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At La Feria de los Moles, over a dozen moles with a side of lucha libre

La Feria de los Moles celebrates all things mole with several varieties of the regional Mexican sauce.
(Patrick T. Fallon / For The Times)
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La Feria de los Moles, the annual Mexican food festival, takes place on Olvera Street on Saturday, Oct. 6., with music, lucha libre and, of course, the Mexican sauce mole -- more than 13 different types from Oaxaca and Puebla along with special guest moles from the states of Guerrero and Tlaxcala.

This year also includes the introduction of Ms. & Mr. Mole 2013, the former wearing a dress decorated with mole ingredients. The Puebla restaurant El Mural de los Poblanos will present workshops on mole poblano and pipian rojo y verde (a sauce made with pumpkin seeds, chiles and roasted vegetables). And Mexican rock icon and Puebla native Alex Lora will perform.

Mole, at least modern mole, is the first international dish of the Americas, a mixture of ingredients from North America, Europe and Africa, but its base -- what Nahuatl speakers called molli, or chile sauce -- is indigenous.

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Among those providing mole at La Feria de los Moles will be: Moles Elenitas, Delicias Poblanas, Moles Tepatlaxco, Sabores de Oaxaca, Juan’s Restaurant, Tatiana’s Catering, Tacos Manzano, El Nuevo Rinconcito Oaxaqueño, Sabores Oaxaca, Tlaculula, Juquila Restaurant, JJ Burrito, Saby’s Café, Morenita Restaurant and Rincon Oaxaqueño. Desserts made with mole will include cupcakes, ice cream and crepes.

A debate among representatives of the states of Oaxaca, Puebla, Guerrero and Tlaxcala will cover the origin of mole. Puebla documented the first mole dish, but the origin is uncertain. According to one version of the legend, the nuns of the Convent of Santa Rosa in Puebla presented the first mole after a wind blew ingredients into their pot for a meal prepared in honor of the archbishop.

La Feria de Los Moles, 10 a.m. to 7 p.m. Oct. 6; entrance is free, and food is available for purchase.
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