How wonderful is it that so many foodie friends around the world gathered in Tulum for Noma Mexico? Seeing everyone together in Tulum takes this Noma experience to another level beyond incredible. ??
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Post-dinner drinks ???
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Handmade turtles by the local Mayan community along with the menu ?
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Rene teaching us how to do the Korean hearts ???
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Moving through the hustle and bustle of the busy kitchen ?
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Onwards to the kitchen tour! Here is Chef Ben Ing ✌️
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Cold brewed coffee from hills of Chiapas ☕️
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Mango Piña: Juicy and sweet ??
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Mango Piña from Oaxaca. Incredibly juicy and fibrous fruit. What an interesting variety! So sweet and so good. ?
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Chocolate from native Jaguar cacao and Mixe chile. This one was spicy but delicious!!! ??
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Dessert of grilled avocado: Avocado ice cream and mamey seed oil. Preparation: 2/3rd of flesh was scraped off and the remaining 1/3rd flesh was grilled on barbecue and marinated with paste of ants. ??
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Tortillas to scoop up the rest of the mole ?
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Rosio's mole with dried scallops and grilled hoja santa ?
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?? Meet Ali Sonko, 62 year old dishwasher, who is now a Partner at Noma! Amazing! ??
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Cerdo Pelón tacos, cooked for 5 hours, tortilla made by Mayan ladies using fresh corn from Yaxunah. ?? Super juicy pork paired with its crispy skin... ?
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Condiments for our pork tacos: Lime, coriander, roasted banana with adobo, jicama. ??
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Display of Cerdo Pelón (pig), cooked in coconut fat, coconut water, and then grilled
(Team Den + Anis from Tokyo in the back) ✌️?
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These are the talented women from a nearby Mayan village who come every night to make tortillas. ?
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Just cooked octopus with "dzikilpak" (sauce made from pumpkin seeds) ?? Favorite of the meal! ?
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Unveiling the Octopus ? cooked and wrapped in corn husk and masa that has been fermented and smoked for 6 days. It tastes just as incredible as it looks. ?
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Tostada with Escamoles and beans ?
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?? Head Chef Ben Ing and his long socks ?
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Noma Mexico, Tulum (May 2017)
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Local pumpkin and pumpkin from Oaxaca cooked over fire with avocado, parsley, tomatillo, habañero, herbs from the beach, sauce made from the avocado leaf
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Noma Mexico, Tulum (May 2017)
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Michelada: Bulb of giant kelp filled with jus made from mussel stock, chili, and beer
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Noma Mexico, Tulum (May 2017)
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Chaya taco with fresh Bahia Falsa oyster, avocado, habañero, mustard flower. Beautiful and tasty. ?
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Noma Mexico, Tulum (May 2017)
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Chaya taco with fresh Bahia Falsa oyster, avocado, habañero, mustard flower. Amazing. ?
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Noma Mexico, Tulum (May 2017)
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?? Restaurant Manager James Spreadbury. Thank you for the excellent hospitality as always! ??
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Noma Mexico, Tulum (May 2017)
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Plátanos manzano with its burnt skin in kelp oil. Kelp oil is one of the few ingredients that Noma brought over from Copenhagen. The combination of all the flavors were excellent. ?
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Noma Mexico, Tulum (May 2017)
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Tropical Yucatán fruits, tamarind broth, and chili de árbol. Next level fruits. ??
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Noma Mexico, Tulum (May 2017)
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Chef Thomas Frebel presenting the fruits used for the next course ???
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Noma Mexico, Tulum (May 2017)
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Parsley with lemon juice ?
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Noma Mexico, Tulum (May 2017)
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? Young Coconut with Caviar. Scoop altogether with the young coconut meat for the perfect bite! ?
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Noma Mexico, Tulum (May 2017)
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? Young Coconut with Caviar. What is this combo and why is it so good?! ??
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Noma Mexico, Tulum (May 2017)
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Mead, brewed in Northern Mexico ?
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Noma Mexico, Tulum (May 2017)
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Cold masa broth, local limes, grilled habañero oil, and all the flowers at the moment. ??
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Noma Mexico, Tulum (May 2017)
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Cold masa broth, local limes, grilled habañero oil, and all the flowers at the moment. ?? That spicy kick. ?
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Noma Mexico, Tulum (May 2017)
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Salbute (puffed tortilla) with dried tomato, local beach herbs, seasoned with chapulines (grasshopper). Delicate and crispy with bold flavors. ?
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Noma Mexico, Tulum (May 2017)
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?? Chef Rosio Sanchez presenting our next course ? (She makes the most delicious tacos in Copenhagen!)
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Noma Mexico, Tulum (May 2017)
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Melon clams (every muscle is used in the shell), from the Sea of Cortez, lime, sour orange. Chilled and incredibly refreshing in hot weather. ☀️
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Noma Mexico, Tulum (May 2017)
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Agave - chew for flavor ?
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Noma Mexico, Tulum (May 2017)
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Piñuela with tamarind. Almost too pretty to eat! ? First time having this fruit, super tasty. ?
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Noma Mexico, Tulum (May 2017)
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Flor de Mayo stuffed with green mango and coriander flowers ?
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Noma Mexico, Tulum (May 2017)
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Flor de Mayo | Piñuela with tamarind | Agave
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Noma Mexico, Tulum (May 2017)
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Chef Rene Redzepi stopping by our table to say hello. ?? Thank you and your extraordinary team for creating the most memorable evening in Tulum. You are incredible!!! ? Can't wait for Noma 2.0. We'll definitely be there when it opens! ???
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Noma Mexico, Tulum (May 2017)
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Open-air dining inside Noma Mexico ?☀️ Prepare to sweat in the heat of the jungle! ?
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Noma Mexico, Tulum (May 2017)
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Bar and lounge area for post-dinner drinks ??
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Noma Mexico, Tulum (May 2017)
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?????? Fruits/veggies closeup ??
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Noma Mexico, Tulum (May 2017)
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? As we walked into the jungle, there is a colorful display of fresh fruits and vegetables of different varieties and of all sizes. ?????? Everyone is certainly in for a treat! ?
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Noma Mexico, Tulum (May 2017)
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A familiar Noma sign in the jungle. ? The entire restaurant was built from scratch here and designed around the existing trees. ?
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Noma Mexico, Tulum (May 2017)
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Back in December 2016, we were one of the fortunate 5000 diners to secure a table for Noma Mexico (sold out within 2 hours) - a 7-week pop up in the jungles of Tulum. The entire team was uprooted from Copenhagen and built an open-air restaurant from scratch for what was anticipated to be "the meal of the decade." And here we are, in Tulum during the last week of service.
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In the months prior to opening, the team spent time deep in the Yucatán jungle where they hunted down ingredients and inspiration for the Mexico pop-up. The experience itself? Sublime. Magical. From the beginning to end, everything was as promised and more. The culinary genius of Rene Redzepi and team Noma shined and proved once again that Noma (in our opinion) is the best restaurant in the world. The flavors were new, bold, and unique. We were wow'ed throughout the entire 3-hour meal. The food felt familiar yet unknown. They brought kelp oil from their home and incorporated it in a banana ceviche. The puffed tortilla was seasoned with grasshopper. The octopus, cooked in a corn husk and masa dough, was superb. It wasn't exactly Mexican but it was their interpretation on the flavors of the land and sea.
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Over the next few days, we reflected on the transformative meal that we had. This is exactly the type of experience we travel the globe to seek out. Now, we are left pondering about what's to come as the Noma team wraps up their time in Mexico and prepares for the opening of Noma 2.0.
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Thank you Noma for creating this moment in time that allowed foodie friends from all over the world to come together for an evening. Truly unforgettable! ??
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Noma Mexico, Tulum (May 2017)
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