Mole is one rich topper, and a little goes a long way.
Wait. There are two incorrect things about that statement. Let's start with "a little goes a long way." Did you laugh when you read? We nearly laughed while typing it. Yes, a little probably should go a long way, but for mole fans, that just isn't fact. They want to eat copious amounts of the savory-sweet elixir, at one sitting.
The second incorrect thing is calling it a topper. Yes, we know, it is the perfect addition to a roast chicken or chilaquiles. But please raise your hand if you've ever just eating mole straight from a bowl, or sipped it warm from a cup. We're not the only person with our hand in the air here, right? Didn't think so.
The Best Mole Gastronomical Showdown will look at Pueblo v. Oaxaca. There will be mole-y food for sale. There will be free dance performances.
Getting in is free and the eats are additional. Hours are 10 a.m. to 7 p.m.
We encourage you to discuss, at length, with your companions, whether mole should have a slightly desserty edge or if it should be strictly spicy and made for top-level, big-flavor entrees. It's a topic that probably won't find ultimate resolution soon, and we don't want it to, but it is fun to mull over mole. Especially while waiting in line to purchase some.