This fascinating collection demonstrates why Rosetta has become one of Mexico City's most highly regarded restaurants. Though it is frequently called an Italian restaurant, that shorthand doesn't really capture what Chef Elena Reygadas accomplishes at Rosetta.
It's true that her professional training includes a stint at Locanda Locatelli in London that grounded her in the conviction that "the most important thing about cooking is your choice of ingredients: you have to respect their purity and simplicity, selecting the highest-quality products and using them at the right time of the year," and you'll find burrata and pastas on the menu.
But Reygadas is fully engaged with Mexican ingredients, offering dishes that re-imagine countless possible combinations: tagliatelle with sausage and chile de árbol; cocopaches
(also known as puebla beetles and commonly found in tacos) and chicatana
ants served with avocado and nasturtiums; red snapper with tamarind and habanero.
This is a handsomely produced book, fully bound in cloth and designed with a custom display typeface. The vibrant color photography throughout captures the finished dishes well, and also the sense of cooks at work and diners enjoying their food. Also included is a separate, folded map which highlights the chef's favorite local ingredients from throughout the country.
Hardcover. Color photographs throughout. Marker ribbon. In English
“This book instantly brought me back to Rosetta, where I was served the most beautiful meal made from seasonal, sustainable ingredients. Beyond the vibrant and delicious recipes Elena presents in this book, she also shows us how she thinks of a meal. It is not just about the food, it is about awakening all the senses—which is something I’ve always strived to do, too. The setting of the tables, the music, the flowers—all of it comes alive in Elena’s hands, and makes you feel like you are invited and welcomed into her home.”
—Alice Waters, owner of Chez Pannise and founder of the Edible Schoolyard Project
“Rosetta, Elena Reygadas’ beautiful cookbook, makes me want to fly down to Mexico City where I first sampled the delicious offerings from her restaurant and bakery. The photographs will entice you and your lucky guests will realize Mexican cuisines is one of the world’s finest. I may not have the time to fly south of the border very often, but I’ll be reliving my lovely vacations there whenever I open Rosetta.”
—Nancy Silverton, chef and owner of Mozza Restaurant Group and founder of La Brea Bakery