By René Redzepi & Rosio Sanchez - January 24, 2017head of test kitchen, Thomas Frebel with chapuline [Mexican grasshopper]
This week we would like to update you on a bit of what goes on in our fermentation lab as we prepare our menu for Noma Mexico.
Fermented foods play a definitive role in our menu in Copenhagen. Fermentation is a way of thinking about the possibilities of ingredients, and the approach we use at Noma can be applied all over the world.… More »
By René Redzepi & Rosio Sanchez - January 3, 2017Ixil onions
Noma Mexico update number four, and this time we are sharing stories regarding a few of the communities who are growing ingredients for our pop-up menu.
During our journey throughout the country, we encountered passionate and talented people who grow some extraordinary produce. We would like to share some stories about a few of these ingredients and the communities who have been growing them for thousands of years.… More »