You may not think the road to Oaxaca doesn’t pass through Northern Colorado, but for Luna’s Tacos & Tequila, the path to cultural and culinary connection with Mexico’s greatest gastronomy runs right through the middle of their Windsor restaurant, at 1246 Automation Drive.
The latest chapter in Luna’s Mexico journey was an August trip to Oaxaca, mezcal’s motherland in the country’s southern stretches. Oaxaca is famed for its centuries-old distilling tradition - transforming the wild agave plants dotting its rugged landscape into a spirit flush with ethereal flavors that, in recent years, has swooned the drinking world.
Luna’s co-founders Sam Corliss and Brian Seifried are among those who are deeply enamored with mezcal. But what sets them apart is they, and their team members, have personally visited Oaxacan mezcaleros (mezcal producers) at their palenques (mezcal distillery).
“Just seeing how truly passionate the makers of these spirits are about their tradition inspires us to better tell the story of agave spirits. It gives us context on how impactful it is to drink small artesian brands, not celebrity backed tequila,” says Seifried, “You start to see our guests really appreciate and enjoy what they are sipping on more.”
Corliss and Seifried have also brought staff to the famous tequila territory of Jalisco, where they toured the distilleries of three of the finest brands in the business: Arette, Don Fulano and Fortaleza. Corliss says these “agave trips” have created memorable moments that influenced the way they operate Luna’s.
“I’ll never forget the first time we met Guillermo Sauza. We had just finished a dreamy day touring Fortaleza, and ended up at a little bar in downtown Tequila called La Catrina. We were enjoying a sip when the one and only Guillermo rolled up in his golf cart with his dog Molly. What could have been an intimidating situation turned into one of the most inspiring nights of our life. We sat for hours listening to his stories, sharing our own, and sipping on some of the best juice around. His humility, hospitality, and warmth was something we try to live by every day with our own guests.”
While Corliss was surprised by the approachability of a tequila industry legend, Seifried was inspired by the nation’s food culture.
“The restaurant scene in Mexico is so incredibly diverse. From the best street tacos on the corner to international fine dining, all share a common pride in what they are cooking and indescribable hospitality for their guests. That’s genuine inspiration in our world of factory produced chain restaurants.”
But despite the many miles between Windsor and Oaxaca or Jalisco, Luna’s strives to shorten that physical and cultural gap with a culinary bridge with menu items like beef barbacoa, carnitas and chorizo street tacos inspired straight from the street food stalls of their travels. They even bought a trompo, a vertical rotating spit traditionally used to cook the marinated pork for al pastor.
“I want people to enjoy some authentic flavors while appreciating a creative approach. Mexican food in Colorado is all an interpretation of a cultural journey our community has been on for generations,” says Seifried.
The classic counterpart to Mexican food is a good old pour of tequila or mezcal, and Luna’s boasts one of Colorado’s largest and finest agave spirits selections.
“I hope our guests get out of their comfort zone and try something new, venture out of the known and into a world of tradition and flavor.”
Inspired by their passion for Mexico's profound culinary world could never burn at its brightest without actually going there, with their staff, on a mission to gather personal and professional inspiration. It is a plan that simultaneously benefits their team and their guests, says Corliss.
“It’s been one of our greatest joys in life to share Jalisco and Oaxaca with our teams. There is nothing quite like experiencing the people and culture of Mexico. Our employees are able to connect with the guests on a much deeper level about their personal experiences.”