Rosetta chef Elena Reygadas expands the idea of Mexican food in her cookbook - mandarin restaurant signature dishes

Chef Elena Reygadas is making dessert: a fresh herbal and ice cream salad, one of her signature dishes at the Mexico City restaurant Rosetta. The plate —
It's basically a bunch of green plants.
Almost no similarity to internal organs
Butter and chocolate bombs that often dine in premium restaurants.
A small spoon of rosemary ice cream is embedded in lemon Baili, Sorrell and mint leaves, sprinkled with a little rosemary syrup and premium olive oil.
"The idea is to make a dessert like a herbal tea," explains Reygadas . "
Just as a mint tea may settle your stomach when you finish a long meal, Reygadas makes a dish that embodies her philosophy of food: eat well,
Rosetta's room is as small as a table and is located in a large Porfiriato mansion in romanot near Mexico City, so guests never have to raise their voices to listen.
Comfortable chair, soundtrack (
Featuring Nick Keve and Nina Simon)
It is the song that Reygadas likes to listen to when reading at home.
In the evening, lighting is provided by antique lamps and candles.
In fact, it is so low that it is sometimes difficult to understand how vivid the work of Regadas is, and from the Italian finish infused with herbs or beets, strong mossy tones can be produced
Green and magenta, for the whole insect attached to edible flowers.
In her first recipe, Rosetta, Regadas passed the idea through the recipe, but also provided a strong sense of place through several pages of photos: ingredients, the interior decoration of the restaurant where they are planted, and the true portrait of the staff.
In the first page, Reygadas describes the first day of Rosetta in a short essay, and then the essay becomes three-
A page declaration formatted like a poem.
It describes the duality of the restaurant, a place where "the menu is constantly changing/although some dishes remain the same", and where "Mistakes happen/learn from mistakes and happen again.
"The author of this decisive literary recipe, before deciding to work as a chef, wrote a paper on the waves of Virginia Wolverine, which may not be surprising.
Today, she has five restaurants and one is running.
As one of the most successful chefs in the country, the relationship with the mother is not always an easy game because she raised two daughters and worked shifts during the meal time.
As she points out in the book, her solution is to make the restaurant the second table for her daughter and take a prominent place on the restaurant's page.
While Reygadas is concerned about nutrition, she does not shy away from all varieties of fat;
The most famous product of Rosetta bakery is Guava roll with butter and croissants
As slow as the exterior
Ripe guava jam and sweet cream center.
Part of the reason that made her cook different was that she used Mexican ingredients in recipes driven by Italian and French cooking techniques.
This resulted in a guava roll, as well as a corn tamal with celery roots and smoked butter, and chaya-
Santa Claus garlic sauce.
As the Rosetta recipe is being released, international diners are familiarizing themselves with more complex Mexican flavors and concepts --
Chefs from different parts of the country, as well as contemporary chefs like Reygadas, whose kitchen is a lab for new ideas.
"I think my food is Mexican, and although it's not a traditional Mexican food, I don't use the most typical or cliché ingredients entirely," she said . ".
"In the 20 th century, it is clear that we need to create a national classic of food, art and writing to describe us as Mexicans and to export them all over the world.
As a result, she says, Mexican food is linked around the world to narrow ingredients such as corn, peppers, lime, tomatoes, pumpkins and cactus fruits.
"But what about the rest of the country, the mesquite they use in places where there is not so much corn in the north?
Or wild mushrooms, is it incredible that we grow in Mexico?
In her book, like in her restaurant, Regadas has a clear obsession with ingredients that may not be familiar to chefs outside Mexico, others usually have nothing to do with Mexican food but are part of the country's bounty.
Her favorite is fennel, hoja santa, mamey, chicatana Ant, beets and pink pepper.
Their taste is strong and unique, and they sometimes challenge the taste.
Her recipes are equally challenging: Some of them are simple, but many have five or more different recipes to achieve the end result, with some ingredients --
Pulque like vanilla papalo or fermented beverage-
It's hard to find outside Mexico.
But while recipes may not always be readily available or rushed to make, Reygadas says she wants to remain loyal to the flavors that make her food special: simplifying the book will mean losing its identity.
Reygadas described the herb dessert as a "creative trigger" that ultimately led to a flavor philosophy --forward, low-
End with a sweet meal at Rosetta.
She hopes that the family chef can use the book as a catalyst for similar runs with her ideas.
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