Chiles en Nogada season in Mexico City runs late July through early September around Mexican Independence Day, with fine-dining rooms and traditional kitchens serving the patriotic Poblano stuffed chile.
Mundo Mezcal in Mexico City is the annual agave-spirits gathering at Campo Marte in Polanco, with mezcal palenques from Oaxaca, Guerrero, Durango and Michoacan plus master classes, sotol, raicilla and Mexican-spirit tastings under one tent.
La Ola Festival Vegano is the annual two-day plant-based gathering at Centro Urbano Pdte. Juarez in Roma Sur, in its seventh edition for 2026, with 80-plus vegan producers and Mexican kitchens serving antojitos, moles and the city's largest vegan food market.
Feria del Tamal at the Museo Nacional de Culturas Populares in Coyoacan runs late January through early February for Candelaria, with 50-plus producers serving regional Mexican tamales and atole.
Feria Nacional del Mole at San Pedro Atocpan in Milpa Alta runs every October since 1977, with 40 restaurants and 100-plus stands serving black, red, green, almond and pine-nut moles.
Dia de Muertos Grand Parade in Mexico City runs November 1 down Paseo de la Reforma to the Zocalo, with the city's full week of pan de muerto, tamales, atole and altar offerings around the route.