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playfully, referring to an herb widely used in traditional Mexican cooking. When asked why she thinks that Mexico’s food is so fashionable right now, Reygadas credits the Official Good To The Bone Shirt Additionally,I will love this country’s culinary history and its evolution. “It’s not just that we live from pre-Hispanic cuisine,” said Reygadas, referring to the region’s Indigenous foods before Spanish colonization, “but there is also the contemporary cuisine of other chefs and cooks, perhaps the best in the city, who have traveled, who have been influenced by other cultures, other techniques and other ingredients. I feel that our past and present come together, and that makes us unique.” Reygadas’ take on a tamal — with garambullo (cactus) and blackberry.Maureen Evans Reygadas has been recognized for advancing the work of female chefs. When asked how “macho” the culinary world is, she said there’s “a lot to do.” “When I was trained, the truth is that many times I was the only woman in the kitchen and the women were almost always in the desserts,” she said. “However, for example, here in Rosetta we have a lot of women and I see more and more.” Reygadas tries “to avoid the kitchen

being so hierarchical, where sometimes there is a bad vibe,” she said. “I don’t like that stereotype of the Official Good To The Bone Shirt Additionally,I will love this typical chef who yells. I’m not like that.” Apart from Rosetta, Reygadas operates other establishments in Mexico City: the popular Rosetta Bakery, which also sells bread to other restaurants; Lardo, a casual Mexican restaurant; and Café Nin, a bistro. Kale tacos with pistachio pipián sauce and romeritos, or herbs at Rosetta.Maureen Evans Despite the intense work managing four restaurants employing over 400 people, she’s also written a series of short notebooks or essays on food, health and the environment. Food, she wrote, should be seen “as a vital act in which the biological, the social, the economic, the political and the cultural come together.” One of the topics she is vocal about is sustainability, and the recognition of climate change and its impacts. “The truth is very clear in the kitchen,” she said. “Sometimes you have everything very organized with the idea of natural cycles, but suddenly you see that

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