How, one may ask, does one single woman manage to do so much. “I don’t do it alone; I have an incredible team on which I rely every single day,” says Reygadas, a petite, soft-spoken lady who carries herself with the simplicity and elegance she has infused into her flagship restaurant. “More than employees they are collaborators. We are constantly brainstorming ideas for dishes, concepts, and events. There is no way I could do everything I do without them.”

Reygadas also relies on her purveyors to craft her outstanding cuisine. Sure, there are iconic items at Rosetta that will always be there – the savoy cabbage tacos with romeritos and pistachio pipián, for instance – but most of the menu will change according to availability. Currently, summer mangos feature in an appetizer, as does shrimp aspic with stone crab and avocado. Thanks to her time cooking at an Italian restaurant in London, pastas and gnocchi feature prominently, all infused with Mexican ingredients like huitlacoche, epazote and amaranth.

Although not a strictly vegetarian restaurant, the menu relies heavily on fruits and vegetables, which come from nearby farms such as Huerto Tlatelolco and Arca Tierra. The few meats on the menu come from family ranches and sustainable fisheries, which the chef supports not just because of their excellent quality, but also to help them continue their environmentally friendly practices.

For these and many other reasons, all the recognitions Reygadas had received over the years are more than justified, and the latest award of a Michelin star is, so far, the crowning jewel on her incredible career.

“We’re overwhelmed by Michelin’s recognition of Rosetta during this inaugural Mexico Guide that is a testament to the depth and diversity of the culinary scene in our region,” says the chef. “Rosetta is a restaurant that has continuously evolved since we opened our doors in 2010, and we found our voice through an experience that celebrates our community, the indelible contributions of our team, and the purveyors who inspire us. We’re filled with joy to share this with our restaurant family, and every colleague, artisan, farmer, and producer who has played a role in Rosetta’s story.”