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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 habanero shrimp. Even familiar dishes, such as tamales, are unusual and artful. The vegetarian corn tamale is a mixture of cornmeal, fresh corn, cheese and chipotle sauce, elegantly laid out on a corn husk; the sweetness of the corn balances the heat of the chipotle chilies and the tanginess of the cheese. There are also plenty of pork, beef and chicken dishes, such as a Bolivian corn casserole with spicy chicken chorizo. To quench your thirst, sample the sangría, made from a family recipe using white wine, 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.