The World’s 50 Best Restaurants selected Elena Reygadas as the world’s best chef. The Mexican chef is the mastermind behind Rosetta, a renowned gastronomic destination nationally and internationally.
Elena Reygadas, Rosetta Restaurant Owner, Celebrated for Upholding Mexican Culinary Traditions
William Drew, the Director of Content for the World’s Best Restaurants list, expressed his honour in presenting the award to a chef “who is paving the way for future generations of female leaders in Mexico and beyond, championing traditional dishes and indigenous biodiversity.”
Reygadas’ signature dishes include cabbage leaf tacos with pistachio pipián, corn tamales with smoked cream, and sweet potato ravioli with matcha sauce. Her use of seasonal vegetables from a pre-Hispanic garden in the heart of the capital transcends the conventional notion of a “salad”: a lush symphony of beans, broad beans, cruceta cactus, nopales, mustard leaves, tomatillos, eggplants, peas, and Ocosingo cheese, all coated in a piloncillo honey glaze—Mexico, from root to tip.
Reygadas is equally passionate about her kitchen and pastry world, including bread. The terrace of the Rosetta bakery, situated just a few meters from the restaurant, is perpetually bustling with locals and visitors who come to sample, among other delicacies, the iconic guava roll. Cocktails are also an integral part of the business.
In addition to transforming the Colima Street mansion (opened in 2010) into one of Latin America’s best restaurants—earning the title of the region’s best chef in 2014—Reygadas also manages a bakery, a pastry shop, and three casual dining establishments. In total, 410 people work at these venues, and her initiatives have expanded to include a scholarship in her name, which, in partnership with Santander Universities Mexico, will grant 20 scholarships to gastronomy-enthusiast youngsters this year. Her commitment to culinary culture, health, and environmental well-being has prompted her recent release of a series of informative notebooks authored by academic experts.
Although she studied English Literature, Reygadas was raised by a mother and two grandmothers who adored cooking, from whom she inherited recipes and vintage moulds. Her father accompanied her throughout Mexico, urging her to “try everything.” The extensive family enjoyed shared meals, with young Elena participating in both preparation and tasting.
A member of the International Council of the Basque Culinary Center, the world’s newly crowned best chef honed her passion by “baking bread over and over again,” as she often says, wearing an expression of time-worn fatigue. Reygadas refined her culinary technique at the French Culinary Institute in New York and spent four years at Locanda Locatelli in London. Drawing from these diverse influences and her research, she developed into the chef she is today, creating the dishes that have propelled her to global acclaim.
On Tuesday, Reygadas will celebrate with her team, where she avoids enforcing strict hierarchies. “I bounce ideas off Karla and Victor [the head of desserts and the kitchen manager], but many proactive individuals enjoy testing and presenting their initiatives. I try to encourage that without forcing anything,” she explains. “I always believe that everything can be improved. I don’t feel constant dissatisfaction, but I believe we can improve. The awards provide visibility and reassurance for continued teamwork. I may be the face, but the kitchen thrives on collaboration.”
Elena Reygadas and her team at Rosetta continue to inspire aspiring chefs and culinary enthusiasts alike. Reygadas has secured her place as one of the world’s most celebrated chefs by honouring and elevating traditional Mexican cuisine while incorporating her unique touches. As she fosters collaboration and innovation within her team, Rosetta will remain a gastronomic destination for years.
