The hugely successful Noma Pop Up in Mexico has come to an end with critics across the globe all lashing praise on Rene Redzepi’s latest project.
The dinner, which took place in Tulum, sold out in hours when it was posted online with people travelling from all over the world to dine on the Noma team’s take on Mexican cuisine.
Tacos, masa miso, mango kombucha and Mezcal all featured on the menu, a menu so widely popular that the New York Time’s critic Pete Wells had to write a review about why he wasn’t writing a review.
To mark the end of the project, the Noma crew will now head home to Copenhagen to begin working on Noma.2, we’ve decided to take a look back at some of the delicious Noma Mexico food porn of Instagram.
A post shared by noma (@nomacph) on May 16, 2017 at 10:10am PDT
A post shared by noma (@nomacph) on Apr 28, 2017 at 4:17pm PDT
Dear friends! Please note that we only have two bar menu services in support of Mundo Maya left before we pack up and go back to Copenhagen! May 19 (today) and May 21! See link in bio. Photo by @jasonloucas #NomaMexico
A post shared by noma (@nomacph) on May 19, 2017 at 10:14am PDT
Here you can see the process behind one of our ferments for #NomaMexico: Masa miso. Clockwise from the top we have the nixtamalized corn (a process used in Mexico where corn is cooked in an alkaline solution) that is ground into masa and blended with salt and rice koji. After fermenting for about 12 weeks, the result is the most deeply floral miso our fermentation lab has ever produced!
A post shared by noma (@nomacph) on May 4, 2017 at 10:20am PDT
A post shared by Rene Redzepi (@reneredzepinoma) on May 8, 2017 at 10:37am PDT
A post shared by Rene Redzepi (@reneredzepinoma) on Apr 15, 2017 at 12:08pm PDT
#sucklingpig #pork #nomamexico #nomarestaurant #tulum #mexico #tulummexico #dinner #dining #alfresco #amazing #awesome #worldsbest #worldsbestrestaurants #popup #jungledinner #traveler #eat #eater #restaurant #delicious #travels #traveltoeat #instaeat #instafood #instagood #worlds50best #tastingmenu #noma #foodtravel
A post shared by Robert S. (@rsomm) on May 30, 2017 at 3:45pm PDT
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. ?? _ #cityfoodsters_tulum #cityfoodsters_nomamexico
A post shared by City Foodsters?Grace ⌁ Jason (@cityfoodsters) on May 30, 2017 at 11:19am PDT
A post shared by Litti Kewkacha (@litsfree) on May 30, 2017 at 2:00am PDT
A post shared by City Foodsters?Grace ⌁ Jason (@cityfoodsters) on May 29, 2017 at 12:56am PDT
A post shared by Christian Martinez (@gastrogrammx) on May 28, 2017 at 8:43pm PDT