For a taste of friendly Mex­i­can hos­pi­tal­ity, head to Rosetta in the trendy Roma Norte dis­trict. Sit­u­ated in a re­stored town­house, it fea­tures a se­ries of in­di­vid­u­ally dec­o­rated din­ing rooms, mak­ing it feel like one is din­ing in a pri­vate res­i­dence. The restau­rant’s unique Ital­ian-Mex­i­can cui­sine is the brain­child of Chef Elena Rey­gadas, the re­cip­i­ent of Latin Amer­ica’s Best Fe­male Chef award in 2014. Chef Rey­gadas’ freshly made pas­tas – the prod­uct of her train­ing in Lon­don un­der Gior­gio Lo­catelli – are a sure hit, but her Mex­i­can-in­flected dishes fea­tur­ing in­gre­di­ents sourced from small-scale pro­duc­ers are equally il­lu­mi­nat­ing too. The Chi­catana mole is made with ed­i­ble ants from the south of Mex­ico and served with pick­led cu­cum­ber and purslane. In­sta­gram-holics will want to or­der the le­chon en mole rosa (roasted suck­ling pig with pink mole) which fea­tures a roset­inted sauce that’s oh-so-pretty to pho­to­graph. By the way, leave all no­tions of go­ing on a carb-free diet at the door. Her home­made bread is so de­li­cious, she has opened a chain of bak­eries called Panade­ria Rosetta around the city. It goes with­out say­ing that it is nec­es­sary to leave some room for dessert at the end of your meal.

Chi­catana mole with pick­led cu­cum­ber and purslane

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