Mole and Cinco de Mayo are two of Mexico's most recognizable exports — or "brands" — to the United States, yet relatively few Americans associate either one with Puebla, the place where both originated. Perhaps this is because many people do not yet understand that mole (as a mixture of pre-hispanic molli with old-world ingredients) was created in Puebla or realize that Cinco de Mayo commemorates the Battle of Puebla of May 5, 1862.
The International Mole Festival recognizes Puebla's heritage and promotes its legacy as the capital of Mexican gastronomy.
The festival will take place May 2 and 3, 2012, at the William O. Jenkins Convention Center, Boulevard Héroes del 5 de Mayo #402, Col. Centro. The event will feature expert discussions by renowned chefs and authors, as well as mole demonstrations by third-generation moleras. All of these activities will showcase mole by exploring its history, discussing its versatility, and emphasizing its global reach in the city and state that gave birth to it.
The festival is aimed at foodies, tourists, cooking professionals, and students from the more than 20 culinary schools in Puebla. English and Spanish simultaneous translation will be available.