Review: The world's best restaurant opens a pop-up in Mexico. Jonathan Gold tastes its beauty and conflict

The restaurant critic heads to Tulum for chef Rene Redzepi's $600-per-person Noma Mexico and finds locally inspired, globally complex cuisine: young coconut with caviar, pozole with jungle flowers.
Jonathan Gold • Los Angeles Times • May 5, 2017
The best thing I tasted last month may have been a lobe of fresh cacao fruit straight from its pod, a pale, glistening thing whose sweet essence whispered of litchi, vanilla and perhaps guanabana, with a crunchy seed whose rich bittersweetness...
The full article can be read on the Los Angeles Times website.

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