Zuzul coastal cuisine

Chef Gabriel Balderas is sharing his love and education for sustainable seafood at his newest Shreveport restaurant, Zuzul Coastal Cuisine, zuzul coastal cuisine. The menu is inspired by the culinary artist's Latin American upbringing gremory pursuit to educate and introduce diners to sustainable seafood.

It is nice to see a quality modern restaurant with great food and drinks in town. Great fish dishes. Great fried calamari not overly breaded or greasy. Love the outdoor patio and in October the temperature is just right. The dishes are a bit on the pricey side but I feel it's worth it for the fresh fish and quality you get. My only complaints are the service; like many places nowadays, they seemed a bit shorthanded and we were overcharged an extra corking fee and another small extra side dish this was a larger group , so be sure to check your bill for accuracy! Got to dine on the patio, which was pretty nice.

Zuzul coastal cuisine

For its location and service layout I say that this place is great. Food was excellent and felt very welcoming. First time here. Had the poboy and it was wonderful. Wings were perfect as was chicken fried steak. Very nice location and probably THE nicest Johnny's on the planet. Pizza is typical Johnny's- very good! I would recommend two more TV's. One more in the big room with the picnic tables and one Search MapQuest. Zuzul Coastal Cuisine.

Great atmosphere and a good place for friends and drinks! Sign in to get trip updates and message other travelers. I had mahi mahi on a bed of purple mashed potatoes with turnips and carrots.

It is nice to see a quality modern restaurant with great food and drinks in town. Great fish dishes. Great fried calamari not overly breaded or greasy. Love the outdoor patio and in October the temperature is just right. The dishes are a bit on My only complaints are the service; like many places nowadays, they seemed a bit shorthanded and we were overcharged an extra corking fee and another small extra side dish this was a larger group , so be sure to check your bill for accuracy! This is labeled a coastal restaurant.

Chef Gabriel Balderas is sharing his love and education for sustainable seafood at his newest Shreveport restaurant, Zuzul Coastal Cuisine. The menu is inspired by the culinary artist's Latin American upbringing and pursuit to educate and introduce diners to sustainable seafood. Balderas grew up in Tuxtepec, a city in Oaxaca, Mexico, embedded in mountains and surrounded by freshwater and rainforests. In Oaxaca, he spent many summers of his adolescent years swimming and fishing with his family at a nearby natural spring, Zuzul. The seafood caught was then prepared by his mother and grandmother and enhanced by other fresh ingredients native to the region. Many years later, the chef has resurfaced these memories, recipes, and lessons in seafood to open a restaurant in Shreveport.

Zuzul coastal cuisine

By creating an account, I agree to the Terms of service and Privacy policy. T T he history of Zulu cuisine goes back to an era where traditions and values were important elements to the Zulu identity. Zulu cuisine is still very much influenced by tradition and its celebration of history and a commitment to culture. Agriculture and farming have played a principle role in pre-modernist Zulu society, and these practices have greatly influenced the culture of Zulu cuisine. The separation of meat is a common cultural practice, and meat is proportioned and separated according to age and gender. The liver symbolises human bravery, much like the heart in many other cultures, and is served medium rare with salt on the side. Women and girls are given usu tripe , which is served with iDombolo a dumpling and uJeqe steamed bread. Zulus generally eat a lot of beef and dairy products, the former owing to the majority of traditional ceremonies requiring and revolving around the slaughter of livestock. Maize meal is a staple Zulu food, and is usually eaten in a dish called uphutu , which is a crumbly maize meal porridge generally eaten cold with amasi but is also enjoyed hot with beans or cabbage.

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The Jasmine Honey Syrup, a smoked-honey cocktail made with bourbon, Mezcal and orange juice and jasmine honey syrup. JoJo B. Great fried calamari not overly breaded or greasy. Zuzul Coastal Cuisine. The menu consists of fresh, sustainable cuisine inspired by coastal Latin America. Sign in to get trip updates and message other travelers. Sort and selected filters. Time of year. My only complaints are the service; like many places nowadays, they seemed a bit shorthanded and we were overcharged an extra corking fee and another small extra side dish this was a larger group , so be sure to check your bill for accuracy! First time here. Both dishes were delicious, but we heard great comments about the fish and chips. They were carved from reclaimed wood—a year-old pine, he said. Date of visit: April Own this business? Hands down the best Cuban sandwich in our area.

All the dishes were 5 star. The owner and his crew have made Zuzul an awesome go-to place in spite of the strip mall like location.

Poor 0. My friend had the grilled chicken with sweet potatoes and something else. Sort by. Fish and seasoning are placed in a pot of cold water, then hot stones are added that bring the water to a boil and creates a flavorful broth. Balderas is adamant about sourcing quality ingredients from local farmers and small businesses and acquiring seafood through the proper channels. Balderas grew up in Tuxtepec, a city in Oaxaca, Mexico, embedded in mountains and surrounded by freshwater and rainforests. Hands down the best Cuban sandwich in our area. Fri AM - PM. Own this business? It is nice to see a quality modern restaurant with great food and drinks in town. Reviewed 23 October United States.