I remember that as a child I used to steal the sweet tasting raisins, the small golden animal shaped crackers because they tasted delicious and the peanuts. I remember that the cooking pots were very big since they had to feed more than 1,000 people and that it would take one week to fry all of the spices. My grandmother would grind the spices on a metate (mealing stone) or in a grinding mill made out of stone because she says that the mole acquires an exquisite taste when those methods are used. Also, the spices have to be fried using mesquite firewood because the combination of fire, mesquite firewood, and the clay cooking pot is what gives mole the exquisite flavors that made my grandmother’s recipe the preferred one in town and outside of town as well.

When I arrived in Los Angeles like any other immigrant with a hand tied behind my back and the other hand in front (in other words, without anything) I began from scratch. I only had a dream and a university title from my country that was no longer valid here.

I also faced a language barrier because I did not know English. I was able to get ahead and I started a family business. In my nostalgia for the gastronomy of Mexico, in my case, Puebla, I remembered the food of my grandmother. She not only knew how to season her mole well, all of her dishes were delicious. I remember my mom would get mad whenever I would tell her that my grandmother’s dishes were tastier. In all of this, my grandmother Doña Kailita inspired me with her mole and so LA FERIA DE LOS MOLES was born.