Mole blanco with blackened grilled salmon, rice, black beans and tortillas, $18.95 (in background: tortilla chips) at Fuego Mexican Grill, 2047 N. Milwaukee Ave., 773-252-1122.

The menu suggests pairing mole blanco — comprising white chocolate, walnuts, onions, garlic and a variety of dried fruit — with seafood or pork. We went with the salmon, expertly grilled with a crispy, blackened crust and flaky, tender fillet and covered with gravylike mole blanco. Flavors and texture play off of one another like a seasoned concerto: first the slightly powdery sweetness indicative of white chocolate, next a saltiness from the blackening seasonings, then heat from the mole's jalapeno and poblano chili peppers that grows in intensity on the tongue. The dish is served with Mexican rice; al dente, yet creamy black beans with shredded Chihuahua cheese in a crinkled tortilla bowl and soft corn tortillas — all of which are delicious.
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( Tribune photo by Lauren R. Harrison )

The menu suggests pairing mole blanco — comprising white chocolate, walnuts, onions, garlic and a variety of dried fruit — with seafood or pork. We went with the salmon, expertly grilled with a crispy, blackened crust and flaky, tender fillet and covered with gravylike mole blanco. Flavors and texture play off of one another like a seasoned concerto: first the slightly powdery sweetness indicative of white chocolate, next a saltiness from the blackening seasonings, then heat from the mole's jalapeno and poblano chili peppers that grows in intensity on the tongue. The dish is served with Mexican rice; al dente, yet creamy black beans with shredded Chihuahua cheese in a crinkled tortilla bowl and soft corn tortillas — all of which are delicious.

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