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19 Reasons The $600 Meal At Noma Mexico Is A Steal

19 Reasons The $600 Meal At Noma Mexico Is A Steal
Journy Admin

By Journy Admin


Last weekend, Leiti Hsu (fellow Journy founder) and I flew to Tulum for the $600 per person (about $700 all-in) meal at Noma Mexico — a limited 7-week pop-up in the jungle by the Noma team.

As start-up founders who each pay ourselves less than $50K a year while living in NYC, that was a hefty chunk of money to shell out (we paid for ourselves, our meal was not comp'ed, and unfortunately, no such thing as an expense account for us).

The Biggest Question Is — Was It Worth It?

We got a behind-the-scenes look at what goes into putting together a meal like this. Here's 19 reasons why we thought, abso-f**king-lutely yes.

1. These hunky guys hand-polish all the wine glasses for the wine pairing...

Susan Ho

2. Using a local spirit...🤣

Susan Ho

3. The dishes are all meticulously plated. Like this salbute (deep fried tortilla) with dried tomatoes and chapulines (grasshoppers, made into a paste for this dish).

Susan Ho

4. And these whole grilled pumpkins...

Susan Ho

5. The masa for the tortillas is freshly milled and lovingly tended to

Susan Ho

6. ...by these Yucatan women, who were brought in especially to make tortillas because no one on the Noma team could make one that tasted as good.

Susan Ho

7. Cooking in the jungle has its challenges, so to keep the flowers fresh, these ladies decided to do their prep work in the cold storage fridge. That is dedication.

Susan Ho

8. These guys are serious about their lovely bunches of coconuts. Here, they're reinforcing the table they use to saw open 200 coconuts a day (they also built ALL the tables in the dining room too).

Susan Ho

9. Yes, he does this 200 times a day

Susan Ho

10. Not every coconut can be a Noma Mexico coconut — this particular coconut's flesh had the right texture and consistency, but there wasn't enough of it so it went in the reject pile.

Susan Ho

11. Don't worry though, that coconut water went to good use, marinating the suckling pig that's cooked for 8 hours.

Susan Ho

12. It is insanely juicy and tender when it comes out

Susan Ho

13. Basically, a small army of beautiful and talented people put their hearts into every part of your meal. The entire team is about 140 people serving 70 guests per seating.

Susan Ho

14. Nice people like, Ben from Canada, who let us follow him around as he went about his day...

Susan Ho

15. Katherine from Australia, telling us about how family meal works (each week a different team of 2-3 people are responsible for feeding the team)...

Susan Ho

16. Ali from Gambia, the now-famous dishwasher who recently became a partner at Noma. We asked him about his favorite thing about Mexico, and he said...

Susan Ho

17. Plus, you get to hear about escamoles (ant eggs) from this guy, the one and only Rene Redzepi

Susan Ho

18. Of course, the entire epic 15 course meal

Susan Ho

19. You get to be in Tulum

Susan Ho

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Las mejores fotos del mundo
inspiration
3 August 2018
4 min read

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