Queen Ant Egg Tostada, Noma, Mexico

René Redzepi of the world-renowned Danish restaurant Noma is no stranger to cooking (or in this case, not cooking) with insects. At his 2012 London pop-up, the legendary chef served creme fraiche dotted with live ants, and in Japan in 2015, Redzepi’s shrimp sushi also came crawling with the tiny black insects. At his two-month turn in Tulum, Mexico, the fourteen course menu showcases the chef’s signature innovative interpretations on regional cuisine. One such course is a tostada with grilled espolon beans and creamy escamoles (ant eggs), prepared with grilled habanero oil and garnished with beach greens and flower petals.