René Redzepi, local food

We had the opportunity to interview one of the most relevant chefs of the moment: René Redzepi. This is a man who has changed how eating is perceived globally and still has a long journey ahead. Noma is the name of Redzepi's award-winning restaurant, located in Copenhagen, Denmark, which has been named the best restaurant for three consecutive years and is currently in second place. This is due to the great local dining experience that takes place at this restaurant, and its ideology of sustainable, healthy, and local food has reached several countries around the world and is revolutionizing the way we cook.   How would you describe your cooking style? Place and time. Those are the two essential words; I think a restaurant must focus on where it stands and then expand its ideas from there. We are located in Scandinavia, and we only cook with products from here; we do not import anything at all. To me, this sends a message that we want to support our farmers and our industry, and besides, nothing tastes better than a fresh product. No matter how well an orange is taken care of when it travels from one country to another, it won't be as juicy and sweet as when it was picked from the tree. That is the experience we provide at Noma: our place and our time.   What do you think of Mexican cuisine? I am fascinated by it; I have not yet been to Mexico City, but I have friends in Mérida and have visited. I think the culinary cultural heritage they possess is immense, and I truly believe that the moment a chef dares to explore those roots and put them on a plate, they will have a gastronomic superpower greater than what they already have. I think places like Pujol, Biko, and Néctar in Mérida are doing a great job of elevating the flavors of Mexico.   How can health be maintained through food? I believe that eating local and fresh is important. It is the easiest way to extract all the nutrients at their peak from the ingredients. I also think we are in a time where vegetables will take on more importance, and we should find more space for them in our kitchens; beef and pork can taste the same in Mexico and Denmark, but a plant that grows in your land will be unique in flavor.   Any tips for cooking at home? Have fun and experiment! The best thing you can do to improve and eat well is to use different ingredients and dare to try new recipes until you can invent your own. To me, it's something very entertaining; obviously, I enjoy spending a lot of time in the kitchen, and as in everything, practice makes perfect.   During your visits to Mexico, what was your favorite dish? I have two. The first is not exactly a dish; it’s sour orange. On this side of the world, we have nothing like it; I think if someone imported it, they would become rich. And the second is papadzules that a lady prepared for me at a market. I found it to be one of the most elegant dishes I have ever eaten; it was delicious.     Recipes to cook at home   Steak with Orange    Papadzules    Pork Loin with Plums     Find the best cooking recipes to cook at home only on kiwilimón.