clock menu more-arrow no yes mobile

Filed under:

The 10 Best Moments of Noma Mexico

$600 tickets, stellar reviews, and an iconic mango


We now live in a post-Noma-Mexico world. Let that sink in.

Acclaimed Denmark-based chef René Redzepi just wrapped his third full pop-up, in which he brought his Copenhagen restaurant Noma, known for its sense of time and place (and for topping the World’s 50 Best list) to Tulum, Mexico. The final service took place on May 28.

If you weren’t one of the lucky few who had the time, money, or luck to nab one of the fast-selling $600 per person dinner tickets, Noma Mexico passed by in a blur of fruit-oriented Instagram stories, food porn, and blisteringly hot takes. With Noma Mexico now a thing of the past, let’s pay our respects with a look back at the 10 standout moments in its brief but powerful run:

1. November 2016: René Redzepi drops the news that the third-ever full Noma pop-up will take place in Tulum, Mexico.

2. November 2016: Amid critiques that this super-expensive tasting menu is taking place in a country where the average daily wage is $15, Redzepi announces a scholarship for Mexican culinary students to travel to Copenhagen. Plus, he creates a new policy: Culinary students eat free.

3. December 2016: The $600 per person dinner tickets (and that’s before tax and service charges) sell out in about three and a half hours.

4. March 2017: This iconic mango.

Maaaango #nomamexico

A post shared by Rene Redzepi (@reneredzepinoma) on

5. April 2017: Opening night finally arrives, and the restaurant delivers all sorts of beautiful jungle vibes.

6. May 2017: About four weeks into the pop-up, Redzepi announces that $90 out of every $100 walk-in bar menu sold will go to charity.

7. May 2017: LA Times critic Jonathan Gold loves Noma Mexico and writes that criticizing Redzepi for setting his pop-up in Mexico “may be like criticizing Francis Ford Coppola for filming in the Philippines or V.S. Naipaul for setting a novel in Africa: Redzepi is creating something that otherwise would not exist. Beauty and conflict are often intertwined.” Plenty of other critics love it, too.

8. May 2017: This iconic ant egg tostada.

9. May 2017: With the final days of Noma Mexico unfolding, New York Times critic Pete Wells weighs in with a piece on why he’s not reviewing Noma Mexico. TLDR: “Noma Mexico short-circuits my wiring as a critic. An actual review of a pop-up that sold out months ago strikes me as spectacularly useless. It would be as helpful as reviewing a wedding.”

10. May 2017: The last meeting at Noma Mexico includes an enthusiastic dance from head chef Benjamin Paul Ing, and the restaurant announces the winners of the culinary scholarship.

Head chef @benncooks calls for the last meeting in our jungle restaurant #nomamexico

A post shared by Rene Redzepi (@reneredzepinoma) on

Here now, everything else you need to read to relive the Noma Mexico phenomenon:

Noma [Official site]