2018
Recipe testing
Lucia and Mariana begin hosting weekend taco pop-ups for friends and local markets while refining the core menu.
About Taqueria Luna
Sister-run taqueria with a salsa bar, slow-braised meats, and a mezcal list worth lingering over.
Our Story
Rooted in Tradition.
Crafted with Passion.
Lucia and Mariana Reyes grew up in Matehuala, San Luis Potosí, watching their grandmother run a market stall that seemed to feed half the neighborhood. The recipes at Taqueria Luna — carnitas cooked low and slow, salsa macha built from toasted chiles, and agua de jamaica steeped overnight — all trace back to that stand and the family notebooks that followed them to Texas.
They opened Taqueria Luna in Frisco in 2021 with a compact dining room, a serious salsa bar, and a menu built around a few things done really well. The idea is simple: hand-pressed tortillas, carefully sourced ingredients, and food that feels celebratory without losing its street-food soul.
Lucia & Mariana Reyes
Founders
In the kitchen
The people behind the room
Lucia leads the kitchen, from masa prep to the slow braises and the daily salsa rotation. Mariana shapes the front-of-house experience — mezcal, music, hospitality, and the rhythm of service. Together they keep the menu focused, warm, and deeply personal.
Milestones
How Taqueria Luna came together
2019
First catering run
Private dinners and neighborhood events help prove the concept and build a following around the salsa bar.
2020
The room takes shape
They secure a Frisco location and design the space around quick lunches, long dinners, and a lively bar program.
2021
Opening season
Taqueria Luna opens with a tight menu, hand-pressed tortillas, and a reputation for carnitas, mezcal, and house-made salsas.