Elena Reygada’s Kitchen

Exploring the mind and life of the acclaimed best female chef in the world.

Photo: Maureen M. Evans.

Elena Reygadas is not merely a chef, she is an artist who orchestrates symphonies of flavors, textures, and aromas that transport plates to new realms of culinary bliss. With a remarkable ability to infuse her Mexican culture and knowledge with her creations with passion, innovation, and deep respect for tradition and ingredients, Elena has crafted a culinary repertory that has garnered widespread acclaim and reverence.

As the proprietor of renowned restaurants such as Rosetta, Panadería Rosetta, Lardo, Café Nin, and Bella Aurora, Elena has established herself as a visionary in the industry, where her commitment to sustainable sourcing, locally-sourced ingredients, pet-friendly spaces, and seasonal menus has become a hallmark of her gastronomic philosophy. Her holistic approach to dining extends beyond the plate, with a keen understanding that the art of living encompasses the entire sensory experience, captivating guests through thoughtful ambiance, warm hospitality, and meticulous attention to detail.

Photos: Ana Lorenzana and Maureen M. Evans.

Karen: How do you usually start your day?

Elena: I get up and have breakfast with my daughters. After they leave for school, I walk to the bakery. From there, I generally go to Rosetta.

KS: What are you most passionate about being a chef?

ER: Promote through my dishes a healthy and healthy diet, for our bodies and for planet Earth.

KS: What elements, outside the realm of cooking and food, inspire your work and define you as a person?

ER: Many things. I think that cooks should be curious and go beyond the gastronomic dynamics. I find inspiration in art, in literature, music, movies, and conversations with my loved ones.

KS: Tell us about the day you found out that you had been named the best chef in the world at The World's 50 Best Restaurants 2023 awards.

ER: It was a day of enormous emotion. For me, this recognition is for everyone in my team. And also for the Mexican women who cook daily for centuries ago.

Photos: Maureen M. Evans.

KS: Living in a city as cosmopolitan as Mexico City, where do you go to keep your mind and creativity stimulated?

ER: I love traveling through Mexico. I recently took a wonderful trip up the plateau Purépecha, in the state of Michoacán.

KS: Is there something you couldn't live without, both in the kitchen and in your life staff?

ER: My daughters.

KS: How does your lifestyle function and impact your professional life and vice versa?

ER: I don't know. I try to do everything with passion and find balances. The hardest thing is being a mother and a cook at the same time.

Photo: Maureen M. Evans.

KS: Do you have any weaknesses that you are working on to improve?

ER: I am always working to improve. In the kitchen is something you never know stops.

KS: In your Rosetta restaurant and bakery, what do you want to reflect about yourself to your diners?

ER: I want them to discover new flavors, new ingredients and show them that what we eat has a huge impact on our health and also on the environment.

KS: How can we see you reflected in your creations for Rosetta, Panadería Rosetta, Lardo, Café Nin, and Bella Aurora?

ER: In every detail, both in the food and in the decoration. Sometimes when people come to my house, they say that it's identical to Rosetta. I think they are right. All are part of an affective and sensory universe.

Photos: Courtesy.

KS: What are your ambitions and future projects?

ER: Continue working firmly on what I already have and continue to strengthen the initiatives and social programs that I have initiated, such as the Elena Reygadas scholarship to support young Mexican women studying cooking.