The Rojas Campos Family |
Mamá Mexico would like our valued patrons to experience Mexican regional specialty dishes, as taught to us by our loving Mexican mamas. Thus, you are going to experience our "Cocina de Mexico." You are going to experience multi-layered, subtle flavours, that are also found in French, Italian and East Indian cuisines.
Mamá Mexico is a first business venture run by an honest first generation immigrant family. During their fifteen years in the USA, they have learned how to please their new fellow Americans and how to share their 3,000 year old cultural heritage with them. |
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Juan Rojas Campos |
On the day Mama Mexico opened for business I had a powerful yen to sample its food if for no other reason than to learn if what comes out of its kitchen pleases the palate as much as its colorful, insouciant décor pleases the eye. Now that I, my wife, and daughter have eaten there several times, I have good news to report: there’s no dissonance whatever between what you see and what you eat. In short, the promise of gourmet fare so strongly suggested by its striking interior (designed by noted Indian architect Mohindra Kawlra) has not been betrayed in any way by the bill of fare. The one is as distinctive as the other.
The success of the Taco Bell chain has had the unfortunate side effect of seducing millions of Norteamericanos into the false belief that burritos and tacos and enchiladas are the alpha through omega of Mexican cuisine. If you’ve been so deceived, a few meals at Mama Mexico should put tour head straight.
Mama & Papa Rojas Campos |
Lest you doubt me, sample one of these entrees at Mama Mexico: Cabrito Monterey, grilled marinated rack of lamb; Filete a la Tampique-a, grilled T-bone steak with tampique-a sauce; Enchiladas Mi Bandera, three soft corn tortillas variously filled with chicken, cheese, and beef, and topped with three different sauces; Enchiladas del Mar, soft corn tortillas rolled with crab meat, calamari, and shrimp and covered in a delicious green sauce; or Huachinago al Ajillo, whole red snapper with garlic sauce. My daughter, a vegetarian, has nothing but praise for Fajita Guadala-jara (marinated zucchini, peppers, onions, mushrooms, broccoli, cauliflower, and fresh tomatoes) and Enchiladas con Queso (two soft corn tortillas stuffed with cheese or vegetables). These last two dishes, like most entrees on the menu, are served with beans, rice, and guacamole on the side.
If you imbibe, you absolutely must start off with one of their tall margaritas, the best outside of Mexico, according to the same New York reviewer who lavished superlatives on the ambience. They’re available in almost any flavor imaginable.
Juan, Mama & Papa with Govener Pataki |
Follow that up with one of some twenty listed appetizers. One of my favorites is Setas del Paparazzo, a roasted portobello mushroom with olive oil, garlic, balsamic vinegar, and fresh spinach. Or try one of the homemade soups; all are robust and delicious. Beyond the three regular soup offerings is a Sopa del Dia; if fortune smiles you'll be there on a day when the lobster soup is featured. At meal’s en, try the Dulce de Kahlua (homemade kahlua mousse with fresh whipped cream) or the deep fried ice cream.
Mama Mexico is the culmination of years of planning and hard work on the part of Juan Rojas Campos, his seven brothers and a brother-in-law. Born in the tiny town of Tlaxcuapan in the province of Puebla Juan and his brothers have no sisters. Their mother, the inspiration for their new restaurant’s name, taught them how to cook. She still lives in Tlaxcuapan but flies regularly to New York to teach them new dishes she's been perfecting back home in her kitchen.
Juan & Designer Mohindra Kawlra |
I wish the Campos brothers every success. If what they've achieved so far is any indication, were witnessing another immigrant success story in the making. And we, their patrons, can guarantee that by regularly patronizing their fine new restaurant. If everything works as the Campos brother’s hope, it will eventually become a beloved neighborhood institution. We should be so lucky.
Recently my daughter, a student at Oberlin College in Ohio and home for a mid-semester break, joined my wife and me for a memorable meal at Mama Mexico. Sitting beside me in a banquette along one wall, savoring her dessert, and gazing at a mural depicting Mexican peasant life by artist Jairo Barragan along the other wall, my daughter contentedly summed up everything the food, the surroundings by saying... you know, you can’t get this in Ohio. Indeed you can’t. -New York Times
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