kettle popcorn, truffle butter, chives
Popcorn is one of Chef Raúl Correa’s all time favorite snacks. One afternoon at home, while cooking a vegetable soup, the chef experimented by adding popcorn to his soup. Immediately, he realized the perfect combination between two ingredients: popcorn and truffle. And Voilà! The Popcorn Soup was born. Today, this signature amuse-bouche has become a favorite of Zest.
“My favorite dish had no Latin connection at all: an amuse-bouche in a miniature mason jar, which, after being popped open, revealed a soup that tasted like the pure essence of movie-theater popcorn.” – Josh Eells, FOOD & WINE® magazine