Rosetta

Chef Elena Reygadas's Rosetta is a perennial favorite, packed with a crowd that comes here for creative cooking that is decidedly Mexican but is inflected with global influences. Dishes are designed for sharing, ideal for those who want to sample more of her ingenious creations like the cabbage tacos with two small rounds of Savoy cabbage, served warm with pistachio puree and romeritos. Blending interesting flavors and textures, this dish is a great play on expectations and its different shades of green are visually arresting. A sweet potato tamal over toasted pumpkin seeds with a buttermilk sauce and salsa macha is equal parts sweet and savory. Honey jelly, cut into perfect cubes and served with a quenelle of brown butter ice cream and vanilla sauce, is an exquisite ending.

Innovative Use of Local Ingredients

• Rosetta incorporates unique local ingredients such as chicatana ants, which are considered a delicacy in Mexico, into its dishes, showcasing a blend of traditional and modern culinary techniques.

Handmade Bread with a Long Fermentation Process

• The restaurant's bread, particularly the guava roll, is handmade and features a dough that has been fermenting for nine years, highlighting a commitment to artisanal baking.

Cozy and Intimate Atmosphere

• Housed in a historic Porfirian mansion, Rosetta's interior design evokes a warm, homey feel with vintage decor and an indoor garden, creating a relaxed dining experience that contrasts with its Michelin-star status.

Signature Ingredients

• Guava Roll: A signature bread with a flaky, buttery crust similar to a croissant, filled with slow-simmered guava jam and sweet cream. This dish showcases the restaurant's dedication to artisanal bread-making, with all bread being handmade and the dough having a unique fermentation process.
• Chicatana Ants: Used in the dish "Pan de centeno y mantequilla con hormigas chicatanas," these ants are considered a delicacy in Mexico, adding a unique umami flavor that enhances the traditional bread and butter experience.
• Epazote: Featured in the "Tagliolini de epazote con escamoles, calabacita y limón tatemado," this herb is known for its distinctive flavor and is often used in Mexican cuisine, highlighting the restaurant's commitment to local ingredients.
• Escamoles: Often referred to as "insect caviar," these ant larvae are a traditional Mexican delicacy, adding a rich, nutty flavor to dishes like the tagliolini, showcasing the restaurant's innovative approach to traditional ingredients.
• Mole Rosa: A unique take on mole, made with beets and radicchio, this dish exemplifies the restaurant's creative fusion of Mexican and Mediterranean flavors, emphasizing the use of local produce.
• Lechón (Suckling Pig): Featured in the "Lechón al horno con puré de camote y salsa de achiote," this dish highlights the importance of pork in Mexican cuisine, prepared with a sweet potato purée and achiote sauce, showcasing traditional cooking methods and flavors.
• Hoja Santa: Used in desserts, this herb adds a unique flavor profile and is often used in traditional Mexican cooking, demonstrating the restaurant's respect for indigenous ingredients.