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.
There’s a reason there are aphorisms such as “Time flies “. Mario and I have had a busy year, with our latest addition to our small family and everything that entails, and we actually had a mini-vacation about two weeks ago. We really needed that day off! But I digress. This year’s “Best of…” voting just slipped right past us, we’ve been so busy. Time flew, and before we knew it, we found out that our loyal customers and friends had cast their say. We are grateful that, once again, we came away with flying colors in multiple categories; best casual dining, best catering, best ethnic food, best lunch and best Mexican food. So before I let any more time fly by (I know, enough with the tempus fugit already!), Mario and I wanted to thank you all sincerely for voting us the Best of the Best of Colfax and to let you know that we look forward to continuing to serve everyone for the upcoming year!
Every so often, we’ll run a daily special of chicken tingas tostadas. Like so many of our dishes, there is history behind them that has roots that extend deep into the Mexican culture. Chicken tingas is no different. The tomato and chile sauce based recipe originated in the Puebla area, which is especially famous for its cuisine. Taking into account that true Mexican food “is considered one of the most distinguished in the world due to the complexity of their preparation, distinctive flavors and ancient traditions”*, this is high praise indeed. Like so many of the dishes Mario prepares, his version has a more organic, humble beginning as he learned about the tingas preparation from his mother. It has all the kudos and culture that is distinctive to the region, with a touch of love from the Cercedo family kitchen.
Now you know a little more about the wonderfulness of Mexican food in general, and more specifically, Mario’s culinary inspiration!
I recently received a message from a confused customer about the Food Menu link on her mobile device. I had been aware of this in a peripheral sort of way on my own phone, but since I was having other problems with it, I didn’t think this was an issue. Obviously, I was wrong! Apparently, anyone trying to get food info on the go was looking at a screen like this:
How helpful that must have been for you! I apologize for this oversight. Now, you should get this screen:
You will need to scroll a little, but there it will be.
With this correction there will be a small change in how you get around the mobile site. Instead of seeing a Menu tab like this:
You will see a Navigation bar, like this:
Click on that and you’ll be set for mobile cruising!
Thank you so much, Bridget, for bringing this to my attention! It’s details like this that we business owners sometimes overlook in our busy schedule that can make a big impression, and we want it to be right…or as right as we can get it. So, on that note, we’ll leave until our next blog entry!