The Mole, exhibition of flavor, originality, color and tradition.

Sweet and spicy, the mole is synonymous of enjoyment of Mexico.

Holiday, color, flavor and smell have its origin in the pre-Hispanic epoch when the Aztecs were preparing the "molli" or "mulli", word of origin náhuatl that refers to a species of sauce prepared with ingredients ground in put you or in molcajete, both utensils of volcanic stone.

From May 14 to June 7, 2009

The mulli was preparing itsself so much in the daily thing as for the big celebrations; also the aborigines were grinding cocoa to prepare a sweet and sour drink, in agreement to the information registered in diverse codices as the Florentine Codex.

The line of the time takes us up to the epoch of the conquest in which there come ingredients of other continents to the Mexican kitchen (cuisine) to enrich our saucers.

During the viceroyalty there begins the union of autochthonous ingredients those who came from the old world, overcoat in the kitchens of the convents.

Thus the chocolate is in use not only as drink but as principal ingredient of the one that at present is a saucer that is representative of our country, the Mole.

The culinary art of Mexico is recognized as one of the most important three worldwide.

The Mole is a saucer recognized by its exquisiteness, by its complicated elaboration and by the quantity of ingredients that are in use for its preparation: cinnamon, garlic, onion, almonds, nuts, pepper, peanuts, sweet marjoram, thyme, laurel, nail, cumin, anise, salt, chiles mulato, pasilla, ancho peper, banana, you spend (pass), corn, tomato, cookies, seeds of sunflower, sesame, only for mentioning some.

La Parrilla Group, it is proud in presenting the twelfth edition of The Fair of the Mole.

One of the principal aims of feasting to one of the saucers with more rooting in Mexico is to promote the gastronomy and the tradition that along the history they have affected our culture.

As every year, Group La Parrilla feasts in big to this typical saucer that has given renown to the Mexican gastronomy.

This festival has turned into a tradition for Cancún.

In every edition they get excited and rescue the culinary traditions of Mexico, for delight of everybody.

During the Festival, they present the following varieties of Moles: Camarón, Mole Black of Oaxaca, Pipían, Mole White(Target), Pink Mole, Mole of Tamarind, Xico's Mole, Tlaxcala's Mole, Mayan Mole (Mole of the House), Mole of Guava, Green Mole, Mole Coloradito, Mole Yellow Villager, Mole of Pot and Mole of Mar's Pot, Mole, Mole of Plum and Peanut's Mole.

The XII Fair of the Mole is the unique opportunity to take delight with more than fifteen varieties of mass prepared with original recipes.

They stand out particularly among our visitors the Mole Rosa of Taxco for his originality and the Mole of Guava, our own creation of La Parrilla, for its flavor.

The Festival of the Mole will be carried out from May 14 to May 31, 2009.

The XII Mole fair, a rich showcase of the flavor, originality, color and tradition.

You have to try it ALL!

LAE.Sandra Cruz Novelo
Public Relations Management
Grupo La Parrilla
Phone: (998) 1 93 01 71 Conm. (998) 2 87 81 18
www.laparrilla.com.mx