By René Redzepi & Rosio Sanchez - January 24, 2017
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. Using Noma’s lens, we have applied our methods of fermentation to the ingredients of Japan and Australia – Noma Mexico will certainly be no different.… More »
By René Redzepi & Rosio Sanchez - January 3, 2017
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 »