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I haven't been there but there was a review in yesterday's Free Press.
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re: JanPrimus
JanPrimus
Dec 5, 2008 01:30 AM
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re: JanPrimus
I wondered why it would be called Mojo ("I soak"). Rojo is more logical. Menu looks good--I'd say it's neither "authentic" nor "usual Tex-Mex" but rather new Mexican cuisine. Huitlacoche sounds gross (look it up on Wikipedia), but it's a hot item in larger cities. Alambres ("wires") are a dish often served in Mexico. Let us know how it is. ¡Buen provecho! I'll check it out if I'm in Novi.
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re: Jim M
If you saw the menu, you'd see the place IS actually called Rojo (red). The process by which huitlacoche mushrooms are grown and harvested may sound gross, but so does the process of raising and slaughtering animals for the same purpose. The mushrooms TASTE absolutely delicious in the Quesadilla de Huitlacoche, where they are paired with shitaki and portabello mushrooms and accompanied by chihuahua, cojita, and queso fresco cheeses. Delicious! When I visited, the executive chef Luis Garza came and made our guacamole for us right by the table, and he told us how he brought his favorite recipes from Mexico to this new location in Novi. We'll be back.
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