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Thursday, September 29, 2011

4th Annual ‘La Feria de los Moles’



**SAVE THE DATE**

Description: Post%20Cards%20feria%20de%20Los%20Moles%20Ingles3.jpg
The rich flavor, folklore, culture of

4th Annual ‘La Feria de los Moles’
Puebla vs Oaxaca

Sunday October 9th at Olvera Street in Los Angeles


Vesper Public Relations- Los Angeles – The rich flavor, folklore and color of the 4th Annual ‘La Feria de Los Moles’ Puebla vs Oaxaca (The Mole Fair) in Los Angeles. An all day event that congregats an attendance record of 20,000 providing the opportunity to taste over 13 different Mexican Moles ranging from sweet savory to hot spicy.

On Sunday October 9th, 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 Puebla vs Oaxaca is an all day event starting at 10 a.m.-7:00 p.m. at Olvera Street, entrance is FREE.

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 ‘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.

Click here to listen to interview by PRI/The World (BBC)  

·         Visit: http://www.feriadelosmoles.com/
·         Follow: Twitter: @feriadelosmoles
·         Facebook: Feria de Los Moles

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 prehispanic 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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