Photos from dinner at the Noma popup in Tulum, Mexico on April 20, 2017. 

Chef Redzepi used the diversity of Mexican ingredients to create a distinctly New-Nordic meal in the jungles of Quintana Roo. The menu was focused, lively, and full of new flavors. The octopus in sikil pak, my favorite dish of the night, had tremendous depth of flavor imparted by a new cooking technique: wrapping the octopus in corn husks and enveloping them in a masa-salt crust before baking in the earth. 

This was without a doubt, my best Noma meal yet.