La Feria de los Moles was founded in Los Angeles, California on October 2008
by Pedro Ramos, a native of Puebla, Mexico who has resided in Los Angeles
for many years.
I arrived in Los Angeles like any other immigrant, with nothing to my name and having to begin from scratch. I only had a dream and a university degree from Mexico that was no longer valid in the US. I also faced a language barrier because I
did not speak English. I was able to get ahead and start a family business. In my nostalgia for the cuisine of Mexico, and in my case specifically Puebla, I remembered my grandmother’s food.
She didn’t only know how to season
her mole well, but all of her dishes
I remember that my mother would get mad whenever I would tell her that my grandmother’s dishes were tastier. Thus it was my grand-mother, Doña Kailita that inspired me with her mole and LA FERIA DE LOS MOLES was born.
Mole poblano is a culinary specialty of the city of Puebla, Mexico. Originally consisting mainly of a sauce made from a variety of ingredients that was poured over pieces of turkey it is now common to use chicken or other meats. Mole poblano is one of the most representative Mexican dishes.
Hip Mole is a traditional dish made with goat meat that is found in the region of Tehuacan, Puebla, as well as the region of Huajuapan de León, Oaxaca in Mexico. Hip mole is considered one of the most important dishes in the states of Puebla and Oaxaca, due to the prolonged breeding and care in preparing the animal, whose entire flesh is used.
The state of Oaxaca has a great cultural and culinary richness that is recognized worldwide. This state is divided into seven regions, each of which has a variety of different moles. There is more than a dozen different types of mole in the state.