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Luna Maya Restaurant Review: Sisters Karla and Vivian Montano, originally from Bolivia, work their magic with Mexican food at Luna Maya in a way that conjures up that sensuous book and movie, “Like Water for Chocolate.” The restaurant's vibe is uptown hip, but what sets this place apart is fresh, creative fare. For starters, we suggest the guacamole, or try a spicy shrimp tostado. Even familiar dishes, such as tamales, are unusual and artful, a crave-causing mix of sweet, hot and tang cradled in a corn husk. Vegetarian and vegan choices abound, such as the burrito campesino (spicy or cilantro-lime potatoes, caramelized onions, roasted poblano peppers, enchilada sauce and borracho beans), but there are also plenty of pork, beef and chicken dishes, like a Bolivian corn casserole with spicy chicken chorizo. To quench your thirst, sample the sangría, made from a family recipe using white wine, a caipirinhas with Brazilian rum, or the margatini, a cross between a margarita and a martini, served in a chipotle salt-rimmed glass. Save room for dessert --- rum cake is topped with dulce de leche, and creamy flan is a family recipe, too.