Erika G.
Yelp
This might get a little bit confusing but Luna used to be called Huma. Huma opened in 2015 and quickly rose to be one of the most favoured Mexican restaurants in the city. Then, quite suddenly and for no apparent reason, Huma closed. However, the closure was brief and the restaurant re-opened as the newly reborn Luna. Same location, practically the same menu, same chef. (Chef Mariel!) I'm not sure what mysterious circumstances lead to all of this but I do know that the restaurant is open once again and thriving! The Edmonton Journal named Luna the Best Mexican Restaurant 2020 and for a city with many different Mexican options this says quite a lot. I visited on a Saturday evening and joined the rest of their customers in the packed house.
Located on a busy corner in Hazeldean, one would likely not assume that such a good Mexican restaurant exists in a strip mall with traffic buzzing by. But it does, and you can't possibly miss their bright purple awning and signage. The vibrancy carries to the inside, where you are met with a colourful feast for the eyes. Everywhere that you look is something bright and beautiful to see. My favourite part of the decor might be the massive and gorgeous mural that features many creatures, best of all being Chef Mariel herself riding an axolotl. (It might not be Chef Mariel but I've decided that it is.) Beyond the mural, there's a monochrome hot pink feature wall full of interesting Mexican knickknacks. I also really love the sparkling star-shaped pendent lighting in the center of the room. Really, wherever you look there is something interesting to see. The care and detail that went into creating this space is over the top. It's really special.
Seated at our table, our friendly server was extremely attentive even though literally every table in the restaurant became occupied during our visit. You could tell that there were a large number of regulars and that there was a mutual familiarity in the air among the customers. People love Luna and it's their place.
To drink, you know that they've got beer like Corona and Sol and that margaritas are number one. (I'm getting a margarita next time for sure!) But they also serve Horchata ($4.50) which is my non-alcoholic favourite and I needed to try Luna's version. Served in a nice big glass, this might have been some of the best horchata that I've ever tasted. Flavoured with rice, cinnamon, vanilla, and almonds, this horchata was creamy and full of flavour. The nuttiness and hint of spice really came though! Certainly not watered down, this is the horchata that you need in your life.
Three different types of salsa were also delivered to our table to use with... Anything. All of it! Roja, Verde, and Habanero. Two were green and one was red, each featuring a different level of spice. All delicious.
The starter section of the menu is full of things that you want to eat. It's kinda difficult to choose only one. I noted the queso fundido which reminded me of a trip that I took to Mexico with friends where we all became obsessed with ordering the very same dish. However, the most famous item on Luna's menu as got to be the Chicharrón de Queso (A giant cornucopia of crispy cheese. Served with pico de gallo and guacamole - $20.00) which might be one of the most impressive things that you'll ever see. This thing must be seen to be believed. When you notice this dish traveling around the room and being delivered to other tables it's the sort of visual that makes you say "what is that?!" First of all, it's huge. One of my co-diners called it the "cheese arm" because you could literally slide your entire arm into the cheese tube. You know how when you're cooking a grilled cheese sandwich and the best part is when some of the cheese gets all fried and crispy on the pan? That's what this entire thing is. They have harnessed the power of what everyone actually wants in a cheese experience and it is being delivered. I've never seen anything like it before but let me tell you, ripping off chunks of crispy cheese and using it like a chip to scoop up perfectly-made guacamole and pico de gallo was an absolutely satisfying experience. Most of the cheese was very crispy but sometimes I'd hit little areas that still contained some chew. Definitely a dish to share, this thing is every cheese-lovers dream.
I really liked that part of the menu is dedicated to Mexican street food and I really wanted to sample something from this section. This is where you'll find the Mexican corn that so many of us love. I decided to try the Taco Arabe (Marinated pork cooked on the traditional Trompo (upright grill), shaved onto a flour tortilla. Served with Salsa de Chipotle and lime - $7.00). My first thought upon seeing this dish was "that's it?" But then I tasted it and the simplicity of it all made sense. A trompo cooks the meat on a vertical spit, similarly to the way that shawarma or donair is cooked. So you can imagine that shaving off succulent, juicy, caramelized