The story
Rosetta is a Mexican restaurant at Colima 166 in Roma Norte, Mexico City, awarded one Michelin Star in 2026. Chef Elena Reygadas leads the kitchen, and her cooking keeps Italian technique close to native Mexican ingredients.
Reygadas studied English literature before training at the French Culinary Institute in New York. She then spent four years at Locanda Locatelli in London and came home in 2010 to open her own place. Her early food leaned on fresh pasta and Italian recipes. Years of research into Mexican culinary traditions pulled it toward Mexico, and the kitchen now reinterprets traditional dishes. Rosetta placed 46th on The World's 50 Best Restaurants list in 2025.
The menu runs from starters through pastas and soups to mains and desserts. The taco is built from savoy cabbage leaves instead of a tortilla, with pistachio pipián and romeritos in place of meat. Beef tartare comes al pastor, and rye sourdough arrives with chicatana ant butter. Pasta sits comfortably beside the Mexican dishes, in orecchiette with smoked beans or risotto with esquites and cotija. Among the mains are poached red lobster with celeriac and curry, and grouper with tarragon beurre blanc. Desserts include avocado sorbet with fermented muscatel plums, and mamey with pixtle and taxcalate.
Guests may pick up one of Reygadas's cuadernos, self-published notebooks on subjects such as the milpa farming system. Next door, Panadería Rosetta opened as a bakery in 2012. Outdoor seating is available.
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Origin story:Elena Reygadas was an English literature student before she became a chef – a profession she took an interest in by chance while working odd jobs following graduation. But after studying at the French Culinary Institute in New York and spending four seminal years working at Locanda Locatelli in London, she returned to her native Mexico City in 2010 determined to open her own restaurant. Taste of Mexico:Reygadas’ cuisine has developed and changed over the years. Having started out with a soft spot for fresh pastas and Italian-influenced recipes, her food became more Mexico-centric over time, as the chef extensively researched her country’s culinary traditions. The focus is now on re-interpreting traditional dishes in a new light. Try this taco:Reygadas’ interpretation of the ubiquitous Mexican taco comprises savoy cabbage leaves rather than a corn tortilla. The traditional sauce, pipián, is made from pistachio instead of pumpkin seeds and is accompanied by romeritos, a herb native to Mexico and often associated with Christmas festivities, rather than meat. Further reading:Diners at Rosetta may also pick up one of Reygadas’ cuadernos, self-published notebooks about different aspects of gastronomy – from the influence of neo-liberalism on the modern diet to the role the milpa farming system plays in Mexico. In 2022, she founded the Elena Reygadas scholarship, to support young culinary students, promoting equal opportunities, and fostering women's leadership in the culinary field. Her work across different aspects of gastronomic culture is partly what earned her the title of The World’s Best Female Chef 2023. If you like this, try:In 2012, Rosetta expanded with a bakery next door – Panadería Rosetta. The chef also leads several more casual outlets in Mexico City, including Lardo, Café Nin and Bella Aurora.
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