With the help of his pastry chef, Rosio Sánchez, René Redzepi of the World’s best restaurant, Noma, investigates the simple process of making a humble tortilla. Having recently travelled across Mexico on a food pilgrimage, the New York Times follows his eye-opening journey: “a gastronomic infatuation that’s as far from the forests and fjords of Scandinavia as you can get. Redzepi is truly, madly, deeply in love with Mexico.” Here he gets to grips with one of the basics, formed from a couple simple ingredients.

Words by Lena Dystant
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