This fascinating collection demonstrates why Rosetta has become one of Mexico City’s most highly regarded restaurants. Though it is frequently called an Italian restaurant, that shorthand doesn’t really capture what Chef Elena Reygadas accomplishes at Rosetta.

It’s true that her professional training includes a stint at Locanda Locatelli in London that grounded her in the conviction that “the most important thing about cooking is your choice of ingredients: you have to respect their purity and simplicity, selecting the highest-quality products and using them at the right time of the year,” and you’ll find burrata and pastas on the menu.