Luna White Blue

MEXICAN KITCHEN

Chips and Salsa

Chicken Tacos

house-made tortilla chips, salsa fresca, salsa cruda, crema, guacamole, black beans, jack cheese, queso fresco, pickled jalapeño and carrot

Nachos

Soft or crispy tacos with a choice of meat.

Tacos

Three enchiladas topped with sauce and cheese.

Enchiladas

Champurrado

Traditional tamales filled with your choice of meat.

Tamales

Mexican Bottled Soda

J. Lohr Hilltop Cabernet,  Paso Robles

Bottled Sparkling Water

Horchata

Mighty Leaf Tea

Seasonal Aguas Frescas

Mexican Bottled Soda (coke | sprite | jarritos )

Non-Alcoholic Beverages

House-Made Lemonade

Strawberry, mint, fresh lime juice, organic agave nectar, ginger beer

Chicas Fresas

Coconut, horchata, fresh lime juice, organic agave nectar

Coco en La Playa

Petit Bourgeois Sauvignon Blanc, France

Seedlip Grove, fresh lime juice, organic agave nectar, fresh pineapple juice

Spicy Piña

Seedlip Spice, fresh lime juice, organic agave nectar, hibiscus

Bella Flor

J. Lohr Hilltop Cabernet, Paso Robles

La Follette “Los Primeros” Pinot Noir, Sonoma

Preheat your oven to 350°F (175°C) and grease a 9x13 inch baking dish.

Preheat the Oven

In a large bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt until well combined.

Mix Dry Ingredients

In another bowl, beat the softened butter until creamy. Gradually add the sugar, mixing until light and fluffy.

Cream Butter and Sugar

Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.

Add Eggs and Vanilla

Gradually add the dry ingredients to the butter mixture, alternating with the milk. Start and end with the dry ingredients, mixing until just combined.

Combine Mixtures

In a medium saucepan, combine the fresh blueberries, granulated sugar, cornstarch, lemon juice, and water. Bring to a boil over medium heat.

Prepare Blueberry Mixture

Cook the mixture for about 5-7 minutes, or until the blueberries burst and the mixture thickens. Remove from heat and let cool slightly.

Cook and Thicken

Pour the batter into the prepared baking dish and spread it evenly. Spoon the blueberry mixture over the top and use a knife to swirl it gently into the batter.

Layer the Mixtures

Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean.

Bake

In a mixing bowl, combine the heavy cream, powdered sugar, and vanilla extract. Whip until soft peaks form.

Whip Cream

Once the baked dish has cooled slightly, serve warm topped with whipped cream.

Serve

All-purpose flour

Granulated sugar

Baking powder

Salt

Unsalted butter, softened

Eggs

Vanilla extract

Milk

Fresh blueberries

Cornstarch

Lemon juice

Water

Powdered sugar

Heavy cream

In a skillet, over medium heat, add the ground beef and cook until browned, about 5-7 minutes. Drain any excess fat.

Prepare the Ground Beef

Add chili powder, cumin, garlic powder, salt, and black pepper to the browned beef. Stir well to combine and cook for an additional 3 minutes.

Season the Beef

Warm the corn tortillas in a dry skillet or microwave until they are pliable, about 30 seconds.

Prepare the Tortillas

On each warm tortilla, spread a layer of refried beans, followed by a portion of the seasoned ground beef.

Build the Tacos

Sprinkle shredded cheese on top of the beef, then add lettuce, diced tomatoes, and a dollop of sour cream.

Add Toppings

Drizzle salsa over the tacos or serve on the side for dipping. Enjoy your Mexican kitchen creation!

Serve with Salsa

Corn Tortillas

Ground Beef

Refried Beans

Shredded Cheese (Cheddar or Mexican Blend)

Sour Cream

Salsa

Lettuce (shredded)

Tomatoes (diced)

Chili Powder

Cumin

Garlic Powder

Black Pepper

Cut the corn tortillas into triangular shapes to form chips. You can cut each tortilla into six wedges.

In a large frying pan, heat the vegetable oil over medium heat until it reaches 350°F (175°C). You can test the oil by dropping a small piece of tortilla into it; if it sizzles, the oil is ready.

Heat the Oil

Carefully place a few tortilla wedges into the hot oil, ensuring not to overcrowd the pan. Fry them for about 2-3 minutes on each side or until they are golden brown and crispy.

Fry the Chips

Using a slotted spoon, remove the chips from the oil and place them on a paper towel-lined plate to drain excess oil. Repeat the frying process with the remaining tortilla wedges.

Drain the Chips

Dice the tomatoes, red onion, and jalapeño pepper into small pieces. If you prefer less heat, you can remove the seeds from the jalapeño before chopping.

Chop the Vegetables

In a medium bowl, combine the diced tomatoes, red onion, jalapeño, and chopped cilantro.

Combine Ingredients

Pour the lime juice over the vegetable mixture and sprinkle with salt. Stir well to combine all the ingredients.

Add Lime Juice and Salt

Let the salsa sit for at least 15 minutes to allow the flavors to meld. Serve with the freshly made tortilla chips.

Chill and Serve

Corn tortillas

Vegetable oil

Tomatoes

Red onion

Cilantro

Jalapeño pepper

Lime juice

In a large skillet, heat the olive oil over medium heat. Add the chicken breasts and season with taco seasoning, garlic powder, onion powder, salt, and black pepper. Cook for 6-8 minutes on each side until the chicken is thoroughly cooked and golden brown.

Cook the Chicken

Once cooked, remove the chicken from the skillet and let it rest for a few minutes. Using two forks, shred the chicken into bite-sized pieces.

Shred the Chicken

In the same skillet, lightly warm the corn tortillas for about 30 seconds on each side until pliable.

Warm the Tortillas

Place a portion of shredded chicken on each tortilla. Top with shredded lettuce, diced tomatoes, shredded cheese, and a dollop of sour cream.

Sprinkle fresh cilantro over the top of each taco and serve with lime wedges on the side.

Garnish and Serve

Chicken breast

Olive oil

Taco seasoning

Garlic powder

Onion powder

Black pepper

Shredded lettuce

Diced tomatoes

Shredded cheese

Sour cream

Fresh cilantro

Lime wedges

Cut each corn tortilla into 6 wedges. Heat vegetable oil in a large pot over medium heat. Once hot, fry the tortilla wedges in batches until golden brown and crispy, about 2-3 minutes. Remove and drain on paper towels, then sprinkle with salt while still warm.

Prepare Tortilla Chips

Dice the tomatoes and red onion finely. In a mixing bowl, combine the diced tomatoes, red onion, chopped cilantro, lime juice, and diced jalapeño. Season with salt to taste. Mix well and set aside.

Make Salsa Fresca

In a bowl, mash the ripe avocados with a fork. Mix in lime juice, salt, and garlic powder until smooth or to your preferred consistency. Taste and adjust seasoning if needed.

Prepare Guacamole

In a small bowl, mix sour cream with lime juice until well combined. Set aside.

Make Crema

On a large serving platter, layer the tortilla chips. Top with black beans, shredded jack cheese, crumbled queso fresco, salsa fresca, guacamole, crema, pickled jalapeños, and pickled carrots. Serve immediately and enjoy!

Assemble and Serve

corn tortillas

vegetable oil

salt

tomatoes

red onion

cilantro

lime juice

jalapeño peppers

ripe avocados

garlic powder

sour cream

black beans

shredded jack cheese

crumbled queso fresco

pickled jalapeños

pickled carrots

In a large skillet, heat the vegetable oil over medium heat. Once hot, carefully add one corn tortilla at a time. Fry for about 30 seconds on each side until they are golden brown and crispy. Remove from the skillet and place on a paper towel to drain excess oil.

Frying Corn Tortillas

If you prefer soft tacos, simply warm the corn tortillas in a dry skillet over low heat for about 10-15 seconds on each side until they are pliable.

Soft Tacos Option

In a large skillet over medium heat, add the ground beef or ground chicken. Cook, breaking it apart with a spatula, until browned and fully cooked, about 5-7 minutes.

Brown the Meat

Drain any excess fat from the meat, then stir in the taco seasoning and water. Reduce heat to low and simmer for about 5 minutes, allowing the flavors to meld.

Add Seasoning

Take a prepared taco shell (either crispy or soft) and spoon in a generous amount of the meat filling. Top with shredded lettuce, diced tomatoes, shredded cheese, sour cream, sliced jalapeños, and chopped cilantro according to your preference.

Build Your Taco

Ground beef or ground chicken

Shredded cheese (cheddar or Mexican blend)

Sliced jalapeños

Chopped cilantro

In a large bowl, combine shredded chicken, refried beans, chopped onion, and half of the grated cheese. Mix well.

Prepare the Filling

In a dry skillet over medium heat, warm each corn tortilla for about 30 seconds on each side until pliable.

Soften Tortillas

In a saucepan, heat olive oil over medium heat. Stir in chili powder and cook for 1 minute.

Cook the Sauce

Add canned tomato sauce, garlic powder, cumin, salt, and pepper. Stir well and simmer for 10 minutes until thickened.

Add Tomato Sauce

Take a warmed tortilla and place about 1/3 cup of the filling mixture in the center. Roll it up tightly and place seam-side down in a baking dish.

Fill the Tortillas

Repeat the process with the remaining tortillas and filling.

Repeat

Pour the enchilada sauce evenly over the rolled enchiladas, then sprinkle remaining grated cheese on top.

Add Sauce and Cheese

Preheat the oven to 375°F (190°C). Bake the enchiladas for 20-25 minutes until the cheese is melted and bubbly.

Once out of the oven, let cool for a few minutes. Top with sour cream and chopped cilantro before serving.

Garnish

Shredded chicken

Refried beans

Chopped onion

Grated cheese (cheddar or Mexican blend)

Chili powder

Canned tomato sauce

Pepper

In a large bowl, combine the corn masa harina with 1 cup of water to create a smooth paste. Stir well until there are no lumps.

Luna White Blue

Mexican Kitchen

Chips And Salsa

Chicken Tacos

Nachos

Tacos

Enchiladas

Champurrado

Tamales

Mexican Bottled Soda

J. Lohr Hilltop Cabernet, Paso Robles

Bottled Sparkling Water

Horchata

Mighty Leaf Tea

Seasonal Aguas Frescas

Non-alcoholic Beverages

House-made Lemonade

Chicas Fresas

Coco En La Playa

Petit Bourgeois Sauvignon Blanc, France

Spicy Piña

Bella Flor

J. Lohr Hilltop Cabernet, Paso Robles

La Follette “los Primeros” Pinot Noir, Sonoma