Culinary Conquest

Food Warriors at Sol Y Luna conquer whatever comes their way.

By Jan Walsh

Jorge and Aimee Castro reopened Sol Y Luna in early 2020. This was six years after the original location closed—and just in time for the pandemic.

Jorge’s brother, Guillermo must be proud of his family as he looks down from Heaven. The Castros meet every challenge by taking advantage of whatever opportunity remains or that is ahead. From closing, relocating, and statewide restaurant lockdowns to curbside service, opening the patio, reopening the restaurant, and a mask ordinance. And then starting all over again when an outbreak popped up.


Kev and I stopped by for lunch on the patio recently. It was a cloudy day, with rain threatening. But we took a chance on al fresco.

Cocktails are a must here. We are always excited to try something new. Kev spies the Gin Colada, and I opt for Puerto Vallarta Margarita. Kev’s exotic, fruity drink is a mix of London Dry Beefeater Gin, coconut puree, pineapple juice, cranberry juice, and orange bitters served in a tall glass on the rocks. My sensational, sour-sweet lowball is a mix of Tequila Hornitos Reposado, tamarind, and triple sec, garnished with a tamarind stick. Both drinks are highly recommended!

We start with botanas of Queso Flameado and Sol Y Luna Sampler. We slather warm and wonderful queso onto both fresh, soft, flour and corn tortillas and devour this comforting dish. The sampler includes their scrumptious guacamole topped with pic de gallo and is served with a variety of chips. Just being here sipping and munching, after the shutdowns and lock ins, I feel like a kid out of school for summer. The sun agrees and starts to peek out.

For entrees, Kev inquires about taco specials on this Taco Tuesday. And our server cheerfully offers three tacos and four choices: Cuban, chicken, steak, or fish. Kev chooses each of the first three. And he enjoys the generous portions and the variety of beef and chicken with pic de gallo and a cheesy Cuban—each as delicious as the next. In addition to Tuesdays, the tacos are also available on the Saturday brunch menu. I select Crabmeat Enchiladas stuffed with wild caught, lump crabmeat, smothered with a divine chile guajillo sauce that heats up the plate and crunchy shredded slaw. Every dish I order at Sol Y Luna becomes my new favorite, making it difficult to order anything else until I do, and the cycle starts over again. But not just yet… I will have this crabmeat enchilada again next time.












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