Producer Spotlight of the Day: Elena Reygadas

Elena Reygadas

Elena Reygadas is a celebrated chef and restaurateur based in Mexico City who has gained international acclaim for her commitment to Mexican biodiversity. As the founder of the flagship restaurant Rosetta, she has spent over a decade reconfiguring the culinary wealth of her home country. Her work extends across several establishments in the city, including Lardo, Café Nin, and La Panadería de Rosetta, each reflecting her dedication to high-quality, seasonal ingredients.

Background

Born in Mexico City in 1976, Elena Reygadas initially pursued studies in English literature before transitioning to a career in professional cooking. She honed her technical skills during a four-year tenure at the Michelin-rated Locanda Locatelli in London, where she gained significant experience in Italian culinary traditions. Upon returning to Mexico, she opened Rosetta in a historic mansion in the Roma neighborhood, establishing a platform that blends her international training with a deep respect for local Mexican produce.

Signature Work

The cuisine at Rosetta is defined by a constant evolution of the menu based on the seasonality of ingredients sourced from small-scale producers. A notable contribution to her local food culture is the rol de guayaba, a signature pastry served at her bakery that combines French-style pâtisserie techniques with native Mexican guava. Her approach emphasizes the vegetable world, aiming to showcase the vast variety of herbs and plants found within Mexico's diverse ecosystems.

Philosophy

Reygadas views her restaurants as platforms that support sustainable food production and encourage the conservation of biodiversity. She advocates for a planetary diet that benefits both human health and the environment, prioritizing ingredients that do not harm the planet. Her creative process is fluid, as she often makes spontaneous adjustments to plating and recipes even during the height of a busy service to ensure each dish meets her evolving standards.

Recognition

In 2023, the World's 50 Best organization named Elena Reygadas the World's Best Female Chef. Her flagship restaurant, Rosetta, was included in the list of the 50 best restaurants in the world in 2023 and received a Michelin star in 2024. Previously, she was recognized as the Best Female Chef in Latin America by Veuve Clicquot in 2014, cementing her status as a leading figure in the global culinary community.

Signature Recipe

Rol de Guayaba

A delicate, flaky pastry featuring the sweet, floral notes of native Mexican guava jam paired with a creamy, tangy filling.

Prep time: 60 min | Cook time: 25 min | Total time: 85 min | Yield: 8 servings | Difficulty: Hard

Ingredients

• 500g high-protein bread flour
• 100g unsalted butter, softened
• 60g granulated sugar
• 10g sea salt
• 10g active dry yeast
• 250ml whole milk, room temperature
• 200g guava jam
• 150g cream cheese, softened
• 50ml heavy cream

Instructions

1. Combine the flour, sugar, salt, and yeast in a large mixing bowl, then gradually add the milk to form a shaggy dough.
2. Knead the dough on a floured surface for 10 minutes until smooth, then incorporate the softened butter and continue kneading until fully elastic.
3. Allow the dough to rise in a warm place for 90 minutes or until doubled in size, then roll it out into a large rectangle on a floured surface.
4. Spread the cream cheese evenly over the dough and top with a thin, uniform layer of guava jam, leaving a small border at the edges.
5. Roll the dough tightly into a log, slice into 2-inch thick rounds, and place them on a parchment-lined baking sheet to proof for another 45 minutes.
6. Preheat the oven to 180 degrees Celsius and bake the rolls for 20 to 25 minutes until they are golden brown and fragrant.
7. Whisk the heavy cream until soft peaks form and serve as a dollop on top of the warm pastries.

Notes

These pastries are best served warm, ideally paired with a cup of Mexican coffee or herbal tea. Store any leftovers in an airtight container at room temperature for up to two days, though they are best enjoyed fresh from the oven.