The sun is shining. The weather is warm. You’ve resurrected your shorts and sunglasses. You’re ready to celebrate the heralding of the summer season. The best way to experience the foodie town of Somerville is sitting outside on an expansive patio, laughing with those you love, people-watching and savoring fresh, innovative food.
A perfect vantage point is the wrap-around patio at Casa Luna, where you can dine surrounded by greenery and exotic lilies. If you have not been to the restaurant in a while, you’re in for a surprise. Over the past year, there have been a number of changes—décor, menu, vibe—but one thing remains the same: its unique spin on an eclectic mix of traditional Mexican food and Tex-Mex favorites.
Established in 2012 by Raziel Gonzalez and his wife, Marie, the family-run BYOB is taking their business to the next level with the expertise of general manager Chad Landsberg, who tracks food trends and has introduced ideas such as bar-style mocktails inspired by traditional Mexican cocktails like a Mojito or Sangria.
At its heart, the menu is authentic. Gonzalez grew up on a dairy farm in Mexico and immigrated to the United States after graduating high school. He began his restaurant journey as a kitchen manager at Charlie Brown’s Fresh Grill, where he rose to head chef in two years. This is where he met his “future wife”—he says that was his thought when he first saw Marie—and where the couple began dreaming of owning a restaurant themselves.
Today, with over 50 years of experience between them, the couple prides themselves on excellent customer service when hiring staff and consistency in experience. They continue to evolve and expand.
Together, Gonzalez and Landsberg have elevated the dining experience through new décor. There is a vibrancy when you walk through the restaurant doors, with color radiating from the ceiling to the walls, which are adorned by larger-than-life depictions of sugar skulls, a traditional folk art from southern Mexico. “Mexican culture is all about life and color,” says Landsberg. “I’m a huge fan of sugar skulls, so I wanted to incorporate them into the new design. People walk in and are just blown away.”
Although menu favorites remain—don’t worry!—Landsberg has been innovating. “I wanted to take classical Mexican dishes and give them a twist or use them as inspiration for something new,” he says. “For example, for Southwest Smash Tacos is a play on a Tex-Mex–style burger. I played with fresh chilis and a great aioli.” (Note: You can make this dish gluten-free by opting for the corn tortilla.)
Another popular addition is the Poblanos Ranchero. “Poblanos are absolutely delicious when cooked properly, and I wanted to create a dish that would make them shine,” says Landsberg. “This was a dish that I would make on the fly when I was hungry and wanted something healthy. One day, I made it and shared it with the owners to see what they thought. They cleaned the plate. They loved it. We put it on the menu, and it really took off. It is very popular especially with our vegetarian customers.”
The menu will slightly shift with the seasons: Expect lighter dishes in the summer and heartier fare in the winter.
The restaurant also is boosting its catering business, especially for corporate customers, and growing its presence on social media. “I love having new guests come in and say they are there because they saw a dish on Facebook or Instagram and it looked so good they had to try it,” Landsberg says.
Casa Luna is capitalizing on its patio space by planning events; one planned for this summer is with local artist Chad Fandel who will display his art.
“I think we have the best patio downtown—it’s perfect for special events,” says Landsberg. “It’s great that we can collaborate with other business owners in the community and help each other out.”
View the menu at CasaLunaMexican.com and keep current with menu items and events on Instagram (@casaluna.somerville) and Facebook.
Mexican Street Corn Dip
Cook 4 c. frozen corn with 2 tbsp. butter and 1 tbsp. Cajun seasoning.
Add one-half chopped fresh jalapeño and cook until soft.
Once cooked, add to a mixing bowl and add with the following:
2 c. mayonnaise
2 fresh limes, juiced
1 c. crumbled queso fresco
1/2 c. of Buffalo sauce
1 tsp. granulated garlic