We are excited to announce that we will be returning to full-service today. We have the best customers in the world. Thank you to everyone that has supported us over the last two-plus very trying years.
Taco Tuesday and happy hour will also be returning. Coming back with our service are some old menu favorites. Again, thank you for your support. See you soon!
Once a year there is a magical time that is unlike any other. Our Cinco de Mayo celebration is bursting with music, friendship, family and community. As owners, this is a priceless time where we see the fruits of our labor in ways far more precious than money.
We love you, Kansas City. You are our home, our friends, our family.
Cinco de Mayo is the celebration of Mexican heritage and pride. Many people incorrectly think it is the equivalent of the 4th of July in the United States. If you’re in Mexico, we celebrate El Dia de la Batalla de Puebla (The Day of the Battle of Puebla), where we won an unlikely victory over the French military. Here in the United States, Cinco de Mayo is a day where we celebrate our Mexican pride and the cause of freedom and democracy.
In the Barrera family, our love of food comes from our proud Mexican heritage. Cooking together was a time of building strong relationships and trust. Today, each recipe created goes through rigorous family testing (yum!) to ensure it remains authentic to our Mexican roots while appealing to the sophisticated palettes of modern foodies.
Our ceviche is a great example. Ceviche is a popular seafood dish from the area of Mexico where our family originated. The shrimp we use is “cooked” by marinating in the fresh citrus juices and chili peppers. We add just the right amount of seasoning and avocado to complement the flavors. We always prepare it fresh to provide a healthy, beautiful eating experience.
In the restaurant industry, shortcuts can be very tempting. But José Barrera’s executive chef training has taught him the importance of a commitment to quality. Great food starts with high quality ingredients. When José opened Luna Azteca Mexican Grill in Kansas City, Missouri, he determined everything would be made from scratch, using only the best ingredients.
From his salsas to tamales, that commitment comes through in every bite. Of course, having the right recipes is important, too. José combines his culinary expertise with beloved family recipes. Just the other day, a new patron tried the flan for dessert. She’d been working on perfecting her flan for over twelve years but when she tasted the flan at Luna Azteca, she begged for the recipe. ¡Lo siento, amiga! That’s a well guarded family secret!
Many patrons come especially for the mole sauce. If you know much about mole, you’ll know even a basic mole is made from at least 20 different ingredients. With that much flavor going into the sauce, it’s critical to keep a perfect balance. One ingredient out of balance and the whole sauce is ruined. José makes a large batch of heavenly sauce each week to feed the hungry faithful who are addicted to his mole sauce.
No pre-packaged food at Luna Azteca. Just the high quality Mexican favorites you’d expect from one of the best trained chefs in Kansas City.