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seafood and mole

igj | Mar 17, 2004 11:58 AM

Last night, I went to Monte Alban (on Santa Monica, in W. LA). Since I don't eat meat or poultry, I had only one listed option to get mole: Mole Negro con Salmon. The mole was predictably complex - almost hard to taste because so many things are going on. I am not sure I could eat that mole frequently, but once a month or so, when I want my taste buds to work, it would be great.

The problem: the salmon. It was simply not very good. Fishy notes surfaced through--and given the amount and strength of the mole, that's saying something.

So, where can I go for fish or seafood mole and enjoy both the mole and the seafood parts of the dish?


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