Chileno Bay Dining With a Noma Legend in Cabo
I didn’t know what to expect when a large white radish, served on a bed of ice, was put before me. But I lifted its top to find it stuffed with slivers of super fresh striped bass, young coconut, green strawberries and a deeply flavorful dashi broth. Another great dish was the exceptionally tender grilled squid. Sunflower seeds are used a lot in Mexican cooking, and Chef Mads made a reduced jam from macadamia nut milk, sunflower seeds and petals to accent the squid.