LOS ANGELES - eTradeWire -- Celebrate the 18th annual Feria de Los Moles, a vibrant culinary celebration that embodies the heart and soul of Los Angeles.

Participate in this traditional event, which continues to unite our community across all ages and cultures. Sample a variety of Mexican moles and experience their distinct flavors. Some of the moles you will have the opportunity to taste include Mole Poblano, Mole de Camarón, Pipian Verde, Huaxmole, Mole Negro-Oaxaca, Coloradito, Chichilo, Manchamanteles, Mole Verde-Oaxaca, Mole Almendrado, Mole Vegano, Mole Blanco, and Adobo.

This year, the traditional gourmet offerings feature traditional cook Margarita Villegas from the Mexican state of Puebla. She will be preparing classic dishes such as 'Chiles en Nogada' and Mole de Camarón (Shrimp Mole), which are seasonal delicacies. Learn more about Margarita Villegas.

This year, we are introducing the Mole Combi vehicle, which will cruise around Los Angeles to share news about the upcoming festival, so be on the lookout.

More on eTradeWire News

• BevWire Founder John Jusko Analyzes Fat Tuesday x Snoop Dogg 'Pink Kush' Launch
• The Sacred Elucidation Series©
• U.S. Nonprofit Launches First Digital Birth Identity Passport to Protect Children From Birth
• Independent Prostate Health Resource to Help Men Make Informed Supplement Decisions
• Centrum of Concave Souls Tarot

A special performance of the Voladores de Papantla, 'the flying men' from Veracruz, who will perform an adaptation of the ritual symbolizing the worldview and values of indigenous communities, aimed at ensuring fertility and communicating with the gods, particularly regarding rain and harvests.

Mole is a dish that originated from the blending of indigenous and Spanish cultures in Mexico, referred to as "molli" in Nahuatl. Key ingredients include tomato, cocoa, vanilla, and spices, traditionally ground on a stone tool called the "metate."

During the colonial period, additional ingredients like cinnamon, clove, and almond led to the creation of Mole Poblano in Puebla. Legend has it that Sister Andrea de la Asuncion invented this dish for Viceroy Tomas Antonio de la Cerda y Aragon.

Oaxaca is known for at least seven varieties of mole, such as negro, rojo, and verde. Mole has become one of the most iconic dishes in Mexican cuisine, symbolizing the cultural fusion between indigenous Mexicans and Europeans. Its recipe has remained largely unchanged, but many styles exist today, contributing to its global popularity as the first intercontinental dish from the Americas.

More on eTradeWire News

• Owner to Dueño Revolutionizes Homeownership in Memphis with Accessible Owner-to-Owner Financig
• All American Home Renovators: Transforming Bathrooms into Masterpieces, One Home at a Time
• Ariana Lyons, Evaluates Insurance Denial Impacts for Metro Atlanta
• IHANA Global Introduces DDP Delivery and Net 90 ROG Payment Terms for US Retailers and Wholesalers
• MGM Resorts International Appoints Grant Michael Leingang to Lead Intellectual Property

***
October 7 is now recognized as the Day of Mole in Los Angeles, CA, thanks to La Feria de los Moles. The State Congress has also supported the initiative to declare it the National Day of Mole in Mexico.

La Feria de Los Moles aims to celebrate this traditional Mexican dish, recognized by UNESCO as a World Heritage. It was founded by Pedro Ramos and the Union de Poblanos En El Exterior (UPEXT), an organization acknowledged by Los Angeles for its commitment to health issues affecting the Latino community.

La Feria de Los Moles will be held on Sunday, October 5, 2025, at Gloria Molina Grand Park. 200 N Grand Ave, Los Angeles, CA 90012.  The hours are from 10 a.m. to 6 p.m. / Free Admission/ Food for Purchase.

https://feriadelosmoles.com/

Feria de Los Moles promotional video 2025: https://youtu.be/sAA1kzzO6iM