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.
Tribune photo by Lauren R. Harrison