Sharing the Celebration

Tonight, we celebrate Sol Y Luna’s 2nd Anniversary.

By Jan Walsh

As Sol Y Luna approaches its 2nd Anniversary, we celebrate it. Opening just two months before the pandemic, restaurant warriors, Jorge and Aimee Castro have made this restaurant a success in the most difficult of times. Seeing Guermo’s portrait on the wall, I expect that he is looking down from Heaven, smiling at their reincarnation of his beloved, original Sol Y Luna.

Whenever Jordan is in town, the highlight of the week is always dining out for dinner. And tonight, he chose Sol Y Luna because he loves authentic Mexican and appreciates the heat. Thus he starts with the hottest margarita on the menu, Sol Y Luna Margarita. Kev is the sweet tooth at the table and orders Gin Colada. And I opt for the Paloma. The Sol Y Luna Margarita is a dramatic blend of Hornitos Reposado, Sol Y Luna mix, and orange liqueur, garnished with a serrano pepper. The menu literally dares him to eat the hot pepper. So, of course, he does. I have done the same before and recall this unforgettable cocktail. Once you have it, it becomes difficult to select anything else on return visits here. Kev’s colada is sweet, creamy, and a delightful mix of London Dry Gin Beefeater, coconut puree, pineapple juice, cranberry juice, and orange bitters. It makes him happy. My Paloma boasts fresh citrus of Jarritos grapefruit and lime, with Maestro Dobel. It is luscious and delicious. This thirst-quenching cocktail is also offered in a skinny version.

We start by sharing all the Botanas: Sol Y Luna Sampler, Queso Flameado with Chorizo, and Queso Dip with Chorizo. In the sampler the guacamole is topped with fresh pic de gallo. Accompanying the apps are steaming flour and corn tortillas, crisp vinegar potato chips, sweet potato chips, and addictive plantain chips. A feast in itself, we dip and scoop the refreshing guacamole, hot, sizzling cheesy queso, and chilled creamy queso until the spread is devoured.

For Tapas Jordan once again goes for the heat, ordering Chile En Nogada. Kev has the Shredded Beef Flautas, and I have the tried and true, Tomatillo Lobster Soft Taco. Jordan’s dish has historic significance. It has the same colors: red, green, and white as the Mexican flag. This dish was invented by nuns in Puebla, Mexico in 1821. It became famous when residents of Puebla made the dish for Mexican Army General Agustin de Iturbide. The roasted poblano pepper is stuffed with ground beef, dried tropical fruit, and is crowned with pomegranates, goat cheese, and garlic pecan sauce. This complex dish has it all. It is beefy, fruity, and nutty. Yet it is soft enough to cut with a fork. Flautas are Spanish for flutes. Kev’s flautas are handmade tortillas filled with a rich beef mixture, rolled, and fried until golden crisp. They are served with pinto bean sour cream and chipotle-tomatillo sauce, topped with queso fresco. This beefy and beany tapa is perfect for sharing. My soft tacos are folded with succulent lobster, float in a dreamy bed of cream sauce with roasted corn, bell peppers, and are topped with sweet potato chips. They would make Guermo proud!

We finish the evening with a special and sharable dessert, Crepas de cajeta with plátanos. This classic, historic Mexican dessert speaks with a French accent, from the brief French occupation of Mexico in the 1860s. Bursting with bananas, the crepes are drizzled with a decadent cajeta dulce de leche, and scattered with candied pecans. Highly recommended!


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