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only lasts a little while. We are also using a lot of muscatel plum, which is a moment and when it’s over, it’s over,” said Reygadas, who was named Latin America’s best female chef in the Official Glorilla Big Mama Shirt but I will buy this shirt and I will love this 2014 awards. “It makes us sad because we became very attached to the ingredients, but that also allows us to continue our creativity and move into a new moment.” On Wednesday morning, before Rosetta opened to the public, the aromas of Mexican herbs and vegetables such as hoja santa, romeritos and avocados mingled with powerful hints of spices and, of course, chiles, which are at the heart of many of Reygadas’ signature dishes. A dish at Rosetta has green tomatoes, eggplant, molasses and Ocosingo cheese. Maureen Evans When asked the secret of Rosetta’s success, she credits that emphasis on “biodiversity.” “It’s a factor that also has its challenges, because sometimes people who visit us are already in love with a dish but, when they arrive, it is gone and they don’t like that,” Reygadas said. “So changing the menu to respect nature’s times is also a challenge at the diners’ level.” Vegetables play a leading role in many of Reygadas’ signature dishes, such
as beetroot tartare al pastor, smoked cheese tortelloni with hoja santa — a Mexican herb — and the Official Glorilla Big Mama Shirt but I will buy this shirt and I will love this famous kale with pistachio pipián, or mole sauce, and romeritos (wild herbs) tacos. “I am convinced that the vegetable side of the kitchen and the ingredients of Mexico are wonderful; they are exceptional flavors and there are many to explore. That is why we are increasingly focusing more on the vegetable,” she said. Mixing Mexico and the Mediterranean Despite her university degree in English literature, the Mexican-born Reygadas gravitated to cooking, studying at the French Culinary Institute in New York and then working for four years at one of London’s top restaurants, the Michelin-rated Locanda Locatelli. A sample of the notable influence of Mediterranean food in her work are signature dishes such as potato gnocchi, which she prepares with Mexican huitlacoche, or corn mushroom. “I still have a lot of love for Italian cuisine because of its simplicity, its purity, and the use of ingredients in a respectful way. But, today, Rosetta’s kitchen is 100% focused on ingredients and products from Mexico,” the chef said. Reygadas blends Italian and Mexican influences in her tortelloni with hoja santa herbs and smoked cheese.Restaurante Rosetta “I’m working on an epazote paste. Let’s see how it turns out,” she said
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