Bites 2013: Mole Chicken Plate
Finally! A mole sauce that's truly chocolaty — like damn near dessert. It starts with a dark enchilada sauce bearing spices like cumin and the smoky, earthy flavor of house-ground chile de árbol powder. To that, Ghirardelli dark chocolate chips are rained in, to-order, so there's no separation under a heat lamp. The thick, dark goodness coats a trio of nicely charred, juicy boneless breasts, served with good, cheese-laced refried beans and a bright tomato-onion-jalapeño relish. ($12)