Sink your teeth into sweet, savory at Chiles & Chocolate Festival
Chocolate and chiles unite at one great event this weekend at the Chiles & Chocolate Festival at the Desert Botanical Garden in Phoenix.
About 30 vendors will set up shop inside Dorrance Hall and outside in the Boppart Courtyard at the garden this Nov. 11-13 with plenty of samples on hand.
“We try to find those unique, fun and quality vendors that our guests look forward to seeing and purchasing from every year,” garden special events manager Amber Hahn says of this event that is in its 15th year. “We also provide a really comfortable shopping venue with music and dancers.”
Every day, DJ Miguel Ivery will play fiery beats from Latin America and beyond. On Friday, Ivery will be joined by Cuban percussionist Juan Pino.
Alma Phoenix Bachata will make an appearance on Saturday to perform interactive bachata and mambo dancing.
Fabulous Food Fine Catering and Events will be on-site selling chile-themed menu items and offering fresh fire-roasted chiles for purchase.
A full cash bar will be open all three days from 11 a.m. to 5 p.m., featuring two themed drinks (chocolate martini and spicy cucumber martini).
Some of vendors at this year’s event include David Jeffries Kitchen, selling sweet and savory biscotti and macaroons; DeCio Pasta with red-pepper pasta; a variety of tea vendors selling chile and chocolate teas; SpunLight Cotton Candy, selling chocolate cotton candy and chile cotton candy; and Mano Y Metate offering six varieties of powdered moles.
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Owner of Mano Y Metate Amy Valdes Schwemm has been in business since 2007 and has been a regular at this event since 2009.
“I grew up eating mole,” she says. “But my mom always says there are as many mole recipes as there are grandmas.”
Valdes Schwemm says she started her business when a popular mole vendor from Mexico went out of business, and there seemed to be a need in the market.
It took her nine months to come up with the right recipes for her mole powders, using her family as testers. The moles come in powder form so that each individual cook can add whatever oil they wish, and it’s fresh every time.
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Mole Dulce is Valdes Schwemm’s bestseller. This mole powder combines four kinds of dark chile, raisins, Oaxacan chocolate, bananas and spices.
“Mole dulce is less complex but lovable. It really appeals to a lot of people for that reason,” she says.
Lately, Valdez Schwemm says she has been playing with her powders and using them in different ways – not just as mole sauces.
“I sprinkle a little over roasted vegetables,” she says. “And I mix it into raw meat. (With the powders), you have more flexibility.”
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Chiles & Chocolate Festival
When: 10 a.m.-5 p.m. Friday-Sunday, Nov. 11-13.
Where: Desert Botanical Garden, 1201 N. Galvin Parkway, Phoenix.
Admission: Entrance included with paid Desert Botanical Garden admission. $22, $20 for seniors, $12 for students, $10 children get 3-12.
Details: dbg.org/events/chiles-chocolate.