Hey, everyone. It’s come to our attention that the operating hours on our Google listing is not correct. For some reason, when the new hours were entered, someone on the team must have fallen asleep and the breakfast hours were not reflected. They are now. So, once again, we are OPEN FOR BREAKFAST! Yay! Thank you for all the love and letting us know when salient information such as this needs to be corrected.
Starting tomorrow, Thursday, August 2nd, Cafe Luna will be opening at 8:00 am to resume breakfast service. The menu will initially be limited, so watch for the specials posted in the morning! Looking forward to seeing our coffee club regulars and more <3.
In just a little under two weeks, our official t-shirts will be here! You can pre-order so you’re sure to get yours! How? Just come on in, tell Jennifer, Arlene or Bri what color/size combo you want! They come in small, medium, large and x-large and the sales price is $22 per t-shirt. Look forward to seeing these around town!
Thank you so much, Colfax! After a year of some major changes, you still voted Cafe Luna Best of the Best, to include Briana Bangert as Best Waitress –
Just a reminder that we are open SATURDAY evenings. We’re currently working on having a new hanging sign made. Another work in progress is our t-shirts! We put them up for sale several years ago and they ended up being sold and not replaced. We apologize for that lapse and now have a dedicated t-shirt person working on it. They should be available just about the time you’re looking for some.
There are more ideas rolling around, and when they’re get closer to being realized, we’ll keep you updated. Thanks again, Colfax!
In all the hustle and bustle of introducing the salsa, the Saturday specials and dinner, and just about everything else, we have neglected our cakes and coffees. Don’t they look delicious? That’s because they are. So next time you’re in the mood for something sweet or want a cup of coffee, think of us.
Since making the salsas available for sell, we’ve been deliberating whether or not to incorporate some recipes with the product, but Mario is stumped. He uses it in everything! How do you start with that? It wasn’t until one of our customers told us how she uses the salsa to make pork chile verde and was willing to share the recipe, that we thought – hey! I bet there’s some of you out there willing to share your salsa creations with the world! We’d really like to see. Just be warned that if this is an old, family recipe you share, as soon as it’s online, it becomes the property of the internet and all that entails. So without further preamble, here is:
Glenda’s Gringo Slow Cooker Pork Chile Verde
2 lbs. pork, preferably a little fatty, cut into one-inch cubes
1 onion, chopped
3 cloves garlic, minced
1 pint Tenderfoot Salsa Verde
flour for coating
salt and pepper to taste
Heat oil in a large skillet on medium high, then add onion and cook until almost transparent; add the garlic. Cook another minute, careful not to burn the garlic. Remove the onions and garlic from the skillet and put into your slow cooker. Add more oil, if necessary; should cover the bottom of the pan. Coat the pork in salted and peppered flour and brown the meat in two separate batches. You’re not trying to cook the meat at this point, you’re just caramelizing the proteins to give the verde a richer flavor. Mix all ingredients together in your slow cooker and pour the Tenderfoot Salsa Verde over the mix. Remember, the slow cooking will render out meat juices, so you may not want to use the whole pint. That’s up to you. Anyway, cook on slow for 6 – 7 hours, high for 3 – 4 hours. Makes a nice meal with leftovers!
Along with all the changes in the works for Cafe Luna, we thought we’d sell our salsa for only $5 a pint since they’re all such a big hit! The rub? We make only so much per batch, and one they’re gone, they’re gone until the next batch is created.
The promo? Think of a good name for the salsa rojo. We’ve got “Tenderfoot” for the salsa verde, “Burn your face off” for the habanero, so we need a rockin’ moniker for the red salsa. The prize? A free pint of your favorite salsa! To enter, go to our Facebook page and put your winning idea in the comments of this post. Or, if you have a WordPress account, go ahead and comment here. The winner will be picked next Wednesday, November 22, and notified via Facebook. Be creative and keep your suggestions real!
As promised, here’s another one of our changes. More to come!
An ancient philosopher, Heraclitus, is credited for saying “There is nothing permanent except change”. Yes, I’m putting on my thick glasses and blue stockings today. Here at Café Luna, we’re changing our hours to reflect a new direction. Effective tomorrow, October 26, 2017, we will be opening at 11:00 am instead of 8:00 am. Breakfast will no longer be offered, but new dinner nights are in the works. We will definitely let you know when that will happen. We’ve had so many requests for more dinner nights that we felt it was more important to go with that. We sincerely apologize for any inconvenience this may cause.