Latin American super-chef Elena Reygadas serves down-to-earth Mexican creations that nevertheless push culinary boundaries. Rosetta’s menus, made up of ingredients from small-scale suppliers, match the prevailing season’s produce, ensuring that even regular diners here will be surprised no matter what the frequency of their visits. Fans of familiarity, don’t despair, as the classics often survive the cull – and it’s all dished out in an imposing but inviting Colonia Roma townhouse.

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