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