Upon arrival to Tulum, I had the opportunity to dine at the highly anticipated Noma Mexico pop-up and by no exaggeration, it was the single best dinning experience of my life!
A bit of background... Noma, is a two Michelin star restaurant based in Copenhagen, Denmark. Since opening its doors in 2003, Executive Chef René Redzepi and his team have cultivated a program that reflects the unique flavors of the time and space they inhabit, expanding the boundaries of what has previously defined Nordic cuisine. Noma has received international acclaim as the "Worlds Best Restaurant" in 2010, 2011, 2012 and 2014. In December 2016, Noma closed its doors for an exciting transition to a new space in Copenhagen. During this time, René Redzepi and his team refocused their energies to a seven week residency in Tulum, Mexico.
Fresh Melon Clam from the Sea of Cortez
Why Tulum? You may be asking yourself... well my friends, the answer is heat. To clarify, not temperature, but rather the perceived sensation of heat (aka "spicy") caused by capsaicin. A sensory element not commonly used in Nordic cuisine. For René, the residnecy was an opportunity to learn how to incorporate the sensation of heat into the dishes at Noma.
On the night I dined at the pop-up, I expernienced sixteen explosive courses of sweet, salt, citrus, umami and spice. The beverage pairings were equally as diverse as the menu ranging from Mexican Mead and wine to agave based spirits. The most unique pairing was the mezcal.
The ambiance was enchanting. Fully open to the elements, set amidst the lush garden of tropical greenery. The tables were set with dishware, utensils sourced from the Yucatan. It was clear that a great deal of time and energy went into creating an memorable experience for guests.