Thanks to the bakery and the subtlety of her dishes, her restaurant rosetta in Mexico City has conquered the palates of mexicans and foreigners alike.

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Elena Reygadas has brought together flavors and techniques from the world over. Today she masterfully blends the tastes of Mexico with Italian recipes and products. She was chosen to go to France as part of the program Encuéntrate con México (Experience Modern Mexico), promoted by the Mexican Ministry of Tourism (Sectur).

Even though she started out studying English Literature at the Universidad Nacional Autónoma de México (UNAM; National University), when she graduated she realized that she wanted to be a chef, so she enrolled in the French Culinary Institute in New York, where she began to hone her culinary talents.

After completing her studies, she went to London and worked with chef Giorgio Locatelli. Returning to Mexico City, she worked on itinerant gastronomic projects (pop-ups). In 2010 she opened her own restaurant Rosetta.

I don’t like it when people say that my restaurant is Italian just because I make pasta. I use local products and apply the techniques to pay homage to them
Elena Reygadas