Celebrate Provenance: Rosetta

“At Rosetta, provenance is the heart of our identity,” says Chef-Owner Elena Reygadas. “It allows us to express a deep respect for the origins of what we cook, honouring both the cultural legacy and the ecological context behind each ingredient.”  

The cuisine at Rosetta is inspired by Mexican ingredients and Mexico’s natural biodiversity and culinary history. Depending on the day and the season, you might find orecchiette served with calamari, dried chiles and sweet potato; pork loin with pink mole; or corn tamales with celeriac; or fermented muscatel plums with avocado ice cream. “This merging only works when there is reverence for place — both for where the ingredient comes from and for the people who care for it,” Elena says. “Celebrating provenance allows us to tell stories that connect farmers, techniques and flavours across time and geography.” 

In practice, this means working seasonally and closely with small-scale producers who prioritise soil health, biodiversity and traditional methods of farming and fishing. The menu is constantly evolving, not only to reflect what is available, but also to highlight ingredients with cultural and ecological importance — foods like corn, quelites and wild mushrooms. “Provenance is our compass,” says Elena. “Sourcing becomes a form of listening, and cooking becomes a way of translating what we’ve heard into something meaningful.” 

Food is a shared ecosystem 

At Rosetta, food is viewed as a shared ecosystem, and the team connects directly with small-scale farmers to source their ingredients. These relationships with producers are based on mutual trust and long-term commitment. “These collaborations go beyond transactions — they are dialogues,” she says. To promote this approach to sourcing, they also hosted a session with Agrojusto, a UN-supported project that connects producers with restaurants and other customers, creating transparency in the supply chain and allowing for a shared understanding of each other’s work. In this session, producers spoke about their products and practices, while Rosetta shared how they work with their suppliers and provided advice for producers looking to connect with more kitchens. Another example of this is their work with IDBI, an organisation committed to the conservation and commercialisation of native maize varieties, supporting regional biodiversity and traditional farming systems.  

Speaking of traditional farming, Rosetta recently hosted a Cena por las Chinampas, a benefit dinner in support of Arca Tierra, which works to preserve the chinampa system of agriculture in Xochimilco, a UNESCO World Heritage site. Developed by the native Mexica people in shallow lakes where Mexico City lies today, chinampas — or ‘floating gardens’ — consist of elevated, narrow platforms used as fields, surrounded by water canals. “It’s one of the oldest and most resilient models of farming in the Americas,” says Elena. It also represents an impressive 14th century feat of engineering: the Mexica artificially constructed long, narrow strips of land over the lakes using earth and reeds. These man-made islands were then anchored to the bottom of the lake using fencing made from ahuejote, a native species of willow. Although around 5,000 acres of chinampas are still in existence, just 2.5% are still used for traditional agriculture. 

The team is also particularly proud of launching their Cuadernos de Cultura Alimentaria, Salud y Medioambiente (Food Culture, Health and Environment notebooks), a series of small books that brings together voices from across disciplines to reflect on how we grow, cook and eat. “They’re intended as tools for both awareness and action,” Elena tells us. “We’re working to develop more educational tools for our team and customers alike — training programmes, workshops and storytelling formats that delve deeper into the origin of our ingredients.” 

Through these initiatives (and on every plate), Rosetta is cementing its role as both protector and promoter of regional ingredients, traditional small-scale farming methods and Indigenous Mexican food heritage. “These are gestures toward a future where farming and cooking are allies in the regeneration of land and culture,” says Elena. 

A sense of place at Rosetta 

Meanwhile, the guest experience at Rosetta is also designed to convey a tangible sense of place. “While the food often draws on Mediterranean forms, it’s anchored in local memory,” says Elena. “When we talk about ingredients — verbally or through printed menus — we try to share just enough to spark a connection. Some dishes carry notes about their origin or context; our service team is trained to speak about producers and methods. Provenance isn’t always explained — it’s often felt. Diners recognise when something is made with care, and that often leads to questions, to conversations.” 

Past the menu itself, provenance is just-as-thoughtfully woven through the rest of the experience. “The restaurant is located in a historic building in Mexico City, and we’ve preserved its character with intention,” Elena explains. “The space, the ceramic plates made by Mexican artisans, even the flower arrangements — all are designed to evoke a sense of Mexican hospitality.” 

One challenge in making provenance such a priority is consistency in supply, Elena shares. “Many of the producers we work with face systemic barriers: lack of infrastructure, transportation issues or economic pressures.” The team has had to adapt by remaining flexible, maintaining close communication, and adjusting menus frequently. “There’s also the challenge of cost, but we believe the value of ethical sourcing far outweighs the financial strain,” she says. “It’s an investment in people and planet.”  

She notes that greater visibility and support for small producers is essential across the food system — through better infrastructure, fair pricing models and government-backed programmes. “But beyond that, we need to build a culture of collaboration, where chefs, farmers, researchers and diners are allies,” she says. “Platforms like Food Made Good help create those connections and amplify their impact. Shared knowledge, shared stories, shared responsibility.” 

Food Made Good at Rosetta 

Rosetta completed their second Food Made Good Standard in 2025, earning three stars — a significant and impressive jump from their first evaluation, in which they received one star. “The Food Made Good Standard provided a thoughtful Framework to evaluate our practices holistically — not just on sourcing, but on equity, energy and community,” says Elena. “It was both a mirror and a guide. The process helped us articulate our values and identify where we needed to grow. It fostered internal conversations that continue to shape how we work.” 

She points to the holistic nature of the FMG Framework as a strength. “We were surprised by how interconnected everything is. The Standard helped us understand our restaurant as an ecosystem, where even small changes can ripple outward. The certification gave us a clear baseline: it allowed us to understand where we stood and define short-, medium- and long-term goals.” 

In the short term, they installed solar panels, replaced bottled water with filtered systems throughout the restaurant, improved waste management and significantly reduced single-use plastics. “In the medium term, we’ve launched a reuse programme that involves different areas of the restaurant,” Elena explains. “For instance, we’re now developing a beer, stationery and other objects made from leftover bread and dough. We’re also using avocado skins and pits to dye a small product line we’re about to release.” Another goal is to formalise agreements with their producers, establishing clear protocols and expectations to strengthen collaboration. 

“Beyond the structural changes, one of the most meaningful impacts has been the creativity it’s inspired within the team,” Elena wraps up. “Everyone is involved, across different areas. Our cooks must adapt to whatever ingredients are in season, which pushes them to constantly develop new dishes and new ways of using the same product. Our internal reuse programme encourages cross-departmental thinking and resourcefulness. Ultimately, the Standard didn’t just measure our progress — it sparked it.” 

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