“Love for food is clear in every morsel that emerges from this kitchen.”
—Michelin Guide
“The entrepreneurial couple (Jo Lerma-Lopez and John Lopez) hit upon a winning concept when they first decided to turn a vintage spot on The Alameda in San Jose into a restaurant with a healthful, organic approach. It’s the concept of: “no additives, no preservatives, no cans, no microwaves, no exceptions."
—The Mercury News
The first thing that happened when we walked into Luna Mexican Kitchen is we were warmly welcomed by the hostess that seated Cecile and I, and handed us a breakfast and lunch menu. She then placed a tray of thick, crispy, house-made tortilla chips matched with vibrant red salsa and green cilantro sauce. They reportedly use an ancient process of nixtmalization, using non—GMO corn and soaking them in an alkaline solution, which releases all the nutrients. They then grind them with stone, hand press them and fry them in very clean rice bran oil.
One of the cooks was preparing handmade tortillas—that are pressed by hand daily from organic, non-GMO corn— right across from our table for all to see. This is one of the reasons Cecile ordered a cheese Quesadilla, a corn tortilla with jack cheese, cream, guacamole, and pico de gallo, while I had the Seasonal Harvest Salad with organic mixed greens, red beats, seasonal fruit and vegetables, tri-colored quinoa, goat cheese, candied walnuts, and citrus vinaigrette.
"It’s all about making memories,” Lerma-Lopez told San Jose Spotlight…”What I love about our restaurants,” she added, “it’s people come here and feeling something, and then we become the keepers of their memories.”
“Eat like an ancestor! Food that’s 1000’s of years in the making—just like your great Abuelita used to cook. Welcome to our Tribe.”—the Lopez’ declares on their website.
