Entrance at NOMA Mexico shot for The Washington Post

Thomas Frebel prepares Pinuela in Tamarind paste in the kitchen at NOMA Mexico

Salbute with grasshoppers

Dishes using local materials commissioned from nearby communities at NOMA Mexico

Octopus before it is cooked

Staff preps for dinner service in the kitchen

Banana ceviche in ant juice at NOMA Mexico

Sommelier Lars Korby prepares a drink at the bar

René Redzepi and chefs in the kitchen at NOMA during dinner service

The lounge area at NOMA Mexico
Staff preps for dinner service in the kitchen

Norberto Coxub is picking vegetables in his small Mayan farm. NOMA is working with Fundación Haciendas del Mundo Maya to supply local products


Women from Yucatan villages prepare tortillas in the kitchen at NOMA

Tortillas makers from NOMA on the beach across the street from the restaurant. Some of the women have never been to the ocean before.


Mole with dried scallops


A farmer shows heirloom tomatoes from a small Mayan farm. NOMA is working with Fundación Haciendas del Mundo Maya to supply local products.

Rosalia Chaiy Chuc makes tortillas outsider of her home and small restaurant. Rosalia is one of the women employed by NOMA to make fresh tortillas every night at NOMA.

Beekeeper Carlos Xeque shows his melipona bees. Beekeepers do not need any protective gear as melipona bees do not sting. These bees produce a unique honey used in NOMA Mexico recipes.

Melipona bees produce a unique and very valuable honey used in NOMA Mexico

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