Chef René Redzepi’s Noma Mexico pop-up has been called “the meal of the decade.”
Our Editor-in-Chief Jacob Richler experienced undeniable culinary genius and the meal of a lifetime at Noma Mexico. Here’s a look at the first three magical courses.
“Piñuela and tamarind”
A bromelia fruit – peeled, dressed with tamarind, and set on a backdrop of its lush green leaves.
“Melon clam from the Sea of Cortez”
Belly and mantle of a melon clam – sweet, salty and firm, sliced up and rearranged in a setup much prettier than that with which nature originally provided it. The tiny, wild sour orange is for squeezing over top – and then eating, whole.
“Salbute with dried tomatoes and chapulines”
A fried and puffed, mini tortilla, topped with oven-dried tomato, and meticulously arranged grasshopper segments.