El ZunZún Opening Summer 2018
Becky Satterfield is preparing to open her second restaurant, EL ZunZún. And Jan Walsh was Wowed by her first taste at a preview media party this week.
Inspiration for ZunZún came to her in the form of a tiny hummingbird. Satterfield researched and learned more and more about the ruby-throated hummingbird, and many other species, which populate the American West and Central and South America. One in particular, the Cuban emerald hummingbird, has the nickname, “ZunZún,” for its zoom sound (Zun!) it makes as it buzzes by. Thus, the name El ZunZún.
This experience also opened up a whole new area of research for Satterfield: the regions of the migratory path and their signature ingredients, dishes, and cooking styles. She has spent countless hours poring over cookbooks (some translated!), and stories of the foodways of the regions of Jalisco and Oaxaca.
In the last 18 months, Satterfield and El ZunZún’s future executive chef, Angela Schmidt and have spent three months in Mexico, taking classes, shopping in local markets, and working side-by-side with the abuelas (grandmothers) who patiently taught the old ways.
Working with huitlacoche and nixtamal, sampling the hyperlocal mezcals, tequilas and antojitos, and her first encounter with chapulines are just a small sample of the techniques and dishes she hopes to bring to the table at El ZunZún.
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