T’Zunun acquired its identify from the Mayan phrase for hummingbird. Whereas there are a lot of Mexican legends about these delicate and colourful creatures, Jesús Wence says the birds’ symbolic position as messengers greatest correlates with their mission on the common new restaurant.
“There’s much more to Mexican delicacies than folks assume,” says the 24-year-old government chef, son of the household that owns Wence’s restaurant, additionally in Nice Hill. “T’Zunun is delivering the excellent news in regards to the completely different dishes of Mexico.”
To not criticize burritos and combo platters involving giant expanses of rice and refried beans, however this isn’t that. T’Zunun, who took over the Mr. Fortunate’s house at Taylor Boulevard and Nice Hill Street, goes above and past most Mexican menus on this space, crafting rigorously chosen components into vibrant dishes not sometimes served at eating places on the road. north of the border, and typically even innovating with native components to make dishes that may very well be stated to originate from right here.
An appetizer of tlayuda provides you a style of the enjoyable to return at T’Zunun, the place, with a change in possession, the vibe has gone from neighborhood to unique glamour. Resembling a colourful pizza, tlayuda is comprised of a thick and satisfying blue corn masa tortilla and is fantastically seasoned and fattened with mashed black beans, Oaxaca cheese, avocado and contemporary greens.
We ordered ours with mushrooms (as an alternative of chorizo), which had been sauteed with scrumptious tenderness. Lower into 4 and even eight slices to share, the appetizer is an unlimited enchancment over customary chips and guacamole.
Featured seafood on the menu contains ceviche made with fats shrimp, charred tomatillos, contemporary chiles, avocado and crimson onion, in addition to succulent mussels in a spicy poblano chile broth, a concoction so good you will need to clear all of it up. hers together with her accompanying pan.
A part of a spacious and up to date inside design that includes a comfortable rustic again porch, T’Zunun’s modern and classy bar provides a wide array of drinks together with beer and wine, some 40 mezcals and 25 tequilas, and revolutionary cocktails.
Amongst our favorites was a Mexican rosé referred to as Casa Madero that paired simply with most of the dishes and the refreshing La Paloma cocktail, a highball of tequila, grapefruit, lime, agave and glowing water that comes with the right slice of dried grapefruit.
Like virtually every part we tried, the dinner entrees had been painstakingly ready with top-notch components. Nonetheless, the parts of a few of the dishes (such because the Oaxaca-style rooster mole, grilled octopus, and grilled scallops) appeared a bit small.
One sturdy dish that was really sturdy was the rice to the mendacity down. Much like paella and hailing from Veracruz, in accordance with Wences, the hearty dish’s rice base is sort of bland and soupy, a little bit spicy, and loaded with fresh-from-the-sea mussels, clams, squid, and shrimp.
On the different finish of the spectrum, the T’Zunun Salad is mild and refreshing with its freshly picked greens, grapefruit, pear bits, strawberries, contemporary cheese and lemon French dressing.
The servers at this restaurant are pleasant, competent, and quite a few, a credit score to the administration with unemployment as little as this. Nonetheless, whereas they had been prepared to get solutions to any questions, it will be nice in the event that they had been taught extra about foods and drinks so they may reply with out having to go across the kitchen additional. One other element is the acoustics. “Loud” would not fairly describe the noise that’s created when the restaurant is partially full.
Like a hummingbird fluttering from one scrumptious dish to a different, T’Zunun even makes a cease at tacos. the will rip Tacos wow with slices of medium uncommon flank steak, creating a very completely different expertise than the same old beef taco, with a little bit bacon including to the excellence.
Tacos al pastor are made with free-range, natural rooster as an alternative of pork, and contemporary pineapple chunks improve the meat. Earthy wild mushroom tacos tackle a satisfying freshness with fried leeks. Whereas the golden taquitos might sound tempting for lovers of crab and Brussels sprouts, the thick fried casings of the tacos dominated its delicate filling.
The tortillas served at T’Zunun are handmade from indigenous, non-GMO corn imported from Mexican farmers utilizing conventional farming strategies which have been of their households for hundreds of years.
“That corn is de facto particular,” says Wences, whose household is from the Mexican state of Michoacán.
Sure, it’s, and so is T’Zunun. tzununrestaurant.com.