Full Bellies, Happy Hearts
Saturday brunch at Sol Y Luna leaves us happy and satisfied.
By Jan Walsh
There is a Mexican saying, barriga llena, corazón contento, which translates to “full belly, happy heart.” Its original source may be anonymous, but it is often attributed to Mexican grandmas because whenever her grandchildren feel sad, brokenhearted, or lonely, Mexican matriarchs comfort them with food.
The Castro Family has a history of filling our bellies and our hearts with their authentic Mexican fare and loyal friendship. The original Sol Y Luna was founded and literally crafted in 1998 by greatly beloved and forever missed, Guillermo Castro. And when it closed the doors in Lakeview in 2013, loyal patrons grieved its loss just as they had its owner. Today his brother, Jorge Castro and wife Aimee, ensure the dream lives on. Here in Mountain Brook’s Lane Parke, Sol Y Luna serves the Castro family’s authentic Mexican recipes, an array of premium tequilas, and margaritas like none other.
Kev and I are joined by our son, Ross for Saturday brunch. And our hearts are already happy because he is here, and because Sol Y Luna is always fun and fulfilling. Seated at our favorite table the corner, banquette, we start with a round of Corona Extra, Mimosa, and Argentinian Sparkling Wine, paired with sharables of Mexican Riviera Shrimp, Sol Y Luna Sampler, and Queso with Chorizo. The lazy susan makes sharing easy and mannerly.
Blue tortilla chips are our nets as we go shrimping in the colossal cocktail. Succulent shrimp are dunked in pico de gallo, from top to bottom, which is topped with fresh avocado. Starring in the sampler is a refreshing bowl of guacamole, with an array of plantains, vinegar chips, sweet potato chips for dipping. And our queso is the first taste of Sol Y Luna’s cheese. No mozzarella in Chef Jorge’s kitchen! His secret is authentic chihuahua. From the Mexican state of Chihuahua, comes this namesake cheese. It has a supple texture that melts easily into a velvety texture without becoming greasy, and boasts a buttery flavor accented by acidity.
For main dishes Ross selects Torrejas, Kev has the El Argentino, and I opt for Sol Y Luna Quesadilla Selection. Torrejas is the Mexican version of French Toast. Dulce de leche adds a caramel layer to the sweet toast.
A side of crisp bacon brings protein. And fresh strawberries and freshly whipped cream take this toast over the top with fruity creaminess. El Argentino is a savory steak sandwich, like none other, overfilled with beefy flank, grilled onions, melted chihuahua cheese, and roasted tomatoes. And the side of scrumptious aromatic, garlic home fries bite back. The Quesadilla Selection offers a choice of chicken, steak, or shrimp. Given the quality of shrimp in today’s cocktail, I remain sold on Sol Y Luna’s shrimp. Between two corn tortillas, plump shrimp meld with the textures and flavors of earthy black beans and corn, and its drizzle creamy drizzle of queso fresco and creama Mexicana. This dish has it all! New favorite found.
For dessert we share the lovely Crepas de Cajeta Con Plátanos. Tasty translation… beautiful banana filled crepes are delicately drizzled with sweet caramel syrup and crowned with crunchy, cinnamon sugar, roasted pecans. Live is too short to skip dessert… We leave with full bellies, happy hearts, and another special memory of Sol Y Luna.
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