Rosetta is made up of a series of distinctive individual spaces in a once-grand but now-welcoming townhouse in Mexico City’s artistic Roma district. Service is attentive but down-to-earth, reflecting the contemporary but not over-elaborate Mexican food sourced from small-scale producers.
Chef Elena Reygadas made her name specialising in exquisite hand-made pasta dishes. In recent years, the restaurant’s emphasis has shifted towards a deeper Mexican sensibility with reinterpretations of tamales and mole recipes, alongside the likes of quail served with faro, dates and mustard leaves. When the eclectic mansion could no longer welcome its diners inside during the pandemic, Reygadas began a new grocery list. It led Rosetta’s offering – which might include wagyu beef tartare and Jerusalem artichoke with lentil and beetroot hummus – to become portable for delivery and take-away.