Rosetta

Description from Kitchen Arts & Letters

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.