Luna’s Tex-Mex Cantina opened about a week ago in Ward Village; it’s located near Rinka Japanese Restaurant. The eatery is still in its soft opening phase, and is still making changes to its menu.
Tex-Mex fare differs from traditional Mexican cuisine; it’s known for dishes like chips and queso, fajitas and cheese enchiladas.
Popular appetizers include ceviche ($17), elotes ($15), and chips and guac ($12). The ceviche features a mix of fresh ‘ahi and shrimp, along with tomatoes, onions and cilantro. We’re told the tortilla chips and dips are made in-house.
The elotes ($15) comprise corn ribs drizzled with chili lime aioli and are dusted with cotija cheese and tajin. Each piece boasts an umami flavor with a slight kick, thanks to the tajin.
Entrées consist of fajitas, taco plates and enchiladas. Fajitas feature a choice of steak ($38 regular, $68 large); chicken breast ($32 regular, $52 large); and steak and chicken combos ($36 regular, $62 large). Diners can add shrimp for an additional charge ($9 for three).
We’re told the regular portion is a medium size, while the large portion is designed to serve three people.
Fajitas are delivered on sizzling skillets; tortillas, rice, beans, guacamole, pico, sour cream, salsa and cheese are served on the side. Fajita and taco party packs, along with margaritas to-go, will eventually be available.
Taco plates come with rice and beans. The baja fish tacos ($26) feature lightly battered mahi mahi with cabbage slaw, jalapenos, pickled red onions sand lime crema in flour tortillas.
Customers can also opt for birria queso tacos ($29) — three birria-style braised beef and cheese tacos, served with a consommé dip — or three crispy tacos ($24) with a choice of shredded chicken or ground beef.
Enchiladas feature a choice of braised beef ($29), classic chicken ($26), or cheese ($22).
No Tex-Mex eatery is complete without margaritas; Luna’s margaritas include tequila blanco, real lime juice, triple sec and agave. The Shrub ($18) is a house specialty, but is subject to availability. This twist on a classic cocktail comprises celery jalapeno shrub (vinegar-and-fruit syrup) and Cointreau.
Luna’s Tex-Mex Cantina plans to extend its hours and launch its lunch menu in the upcoming weeks.
CONTACT
Luna’s Tex-Mex Cantina
987 Queen St., Honolulu
808-312-3804
lunascantina.com/
Open daily, 5 to 10 p.m.
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Kelli Shiroma Braiotta can be reached at kelli@alohastatedaily.com.
