This Sunday, Los Angeles will once again become the epicenter of Mexican culinary tradition as the Feria de los Moles returns to Gloria Molina Grand Park for its 19th edition. But this year, the beloved festival adds a new chapter: Michoacán joins the celebration for the first time, bringing the rich flavors of Purépecha cooking to the heart of downtown.
Founded by Pedro Ramos in 2008, the festival began as a friendly rivalry between Puebla and Oaxaca over which state makes the best mole. That debate has grown into one of the largest Mexican food events in the United States, drawing between 30,000 and 40,000 visitors annually. This year, the spotlight expands to include Michoacán, whose cooks will present moles in beef, mushroom, cheese, and chicken variations, alongside traditional corundas and refreshing avocado water.
A three-state showdown
The addition of Michoacán adds a new layer to the festival's friendly competition. Puebla will defend its iconic mole poblano, while Oaxaca brings its famous array of black, red, coloradito, yellow, green, and chichilo moles. As the festival's history shows, a spoon settles the debate better than an argument—and this year, there's even more to taste.
More than 80 vendors and guest chefs will be on hand, offering a journey through Mexico's regional cuisines. Beyond the food, the festival features artisans, music, and performances, including the Voladores de Papantla, who will perform the Totonac ceremonial ritual high above the park. For those curious about the craft behind the dishes, a talk on mole's origins starts at 11:00 a.m., followed by a mole poblano demonstration at 12:30 p.m. and a pairing session at 2:00 p.m.
General admission is free, with no tickets or registration required. Visitors can purchase food and drinks throughout the day, from Michoacán's new offerings to the classic moles of Puebla and Oaxaca. The festival runs from 10:00 a.m. to 6:00 p.m. at 200 N. Grand Ave., making it an accessible and family-friendly outing.
For those who can't make it, the festival's growth reflects a broader trend of Mexican culinary pride across the diaspora. In recent years, Los Angeles has also seen major investments in community spaces that host such cultural gatherings, underscoring the city's commitment to celebrating its Latino heritage.
As the festival expands, it also highlights the diversity within Mexican cuisine—a reminder that mole is not a single dish but a universe of flavors shaped by geography, history, and family tradition. Whether you're a loyal fan of Puebla's rich, chocolate-laced sauce or curious about Michoacán's earthy mushroom mole, this year's Feria promises to be a delicious lesson in regional pride.
With the city's vibrant food scene and a growing interest in authentic Mexican cooking, the Feria de los Moles remains a must-visit event for anyone who believes that food is the best way to understand a culture. So come hungry, bring your curiosity, and let your taste buds travel from the highlands of Oaxaca to the lakes of Michoacán—all without leaving Los Angeles.
