It’s easy to see why Redzepi would want Sanchez to join him and his research team as they traveled throughout Mexico, eating and brainstorming the Noma Mexico menu. In May, Sanchez, 31, will fly to Los Angeles from the Tulum-based Noma Mexico to collaborate with L.A.’s Jessica Koslow of Sqirl for a special Food Bowl event. Recently, Sanchez phoned in from the Yucatan peninsula to talk about small bee larvae, her tres leches paleta and why she stubbornly keeps micheladas on the Hija menu. But the larvae that we had was really small compared to the bees we’re used to dealing with in Denmark. All of that has definitely influenced Hija de Sanchez, because it’s all the things I really craved.

Source: Los Angeles Times April 25, 2017 15:56 UTC