At one point in my early adult life, Rojo was a line item in my budget. Almost every Wednesday, I went to play trivia in their side room. I’m not great at trivia itself, but I’m awesome at making up snarky and inappropriate non-answers. Even if we didn’t win, we won a few things for being imaginative.
They’re also participating in Birmingham Restaurant Week’s Second Helpings. Until the 29th, their BRW special meals are still available at the same price. Because it’s still patio weather, we sat outside on theirs. It was packed out for Sunday brunch/lunch, and there was a line to order food for the entire time we were there.
Since Adam went with me, our two appetizers together covered six of the seven dips you can choose from for their appetizer. Queso is one of my favorite dips that exists, and Rojo’s is classic and delicious. If you’re in the mood for something a bit sweeter, the pineapple salsa is sweet without being spicy. The guacamole is also well-balanced, with a varied texture and just enough cilantro.
Out of the entrées, Adam and I both preferred the tomato and basil quesadilla to the tilapia sandwich. Tilapia isn’t my favorite, so I’m a bit biased against it to start. I like the creamy sauce that comes with their mahi mahi tacos and this sandwich, but it didn’t save the sandwich.
The quesadilla, on the other hand, was like a warm caprese salad between two tortillas. The cheese was creamy, with a nice acidity from the tomatoes and a bit of spice from the basil. With a touch of salsa and sour cream on the top, the variances in temperature and texture were tasty.