Pink mole, hibiscus flower and holy leaf, Elena Reygadas at the Mexican Embassy in London

Elena Reygadas lunch at the Mexican Embassy in London

Menu from a lunch at the Mexican Embassy in London with food created by Elena Reygadas, from Rosetta in Mexico, ahead of the World’s 50 Best Restaurants 2015:

Ostiones, raiz fuerte y borraja (Oysters, horseradish and borage)

Espárragos blancos y estragón (White asparagus and tarragon)

Mole rosa, flor de jamaica y hoja santa (Pink molé, hibiscus flower and holy leaf)

Hierbas, helado de romero y aceite de oliva (Fresh herbs, rosemary ice cream and olive oil)

Qin Xie

Qin Xie is a London based food, wine and travel journalist and trained chef.

When not infiltrating Michelin restaurants as a kitchen tourist, she writes about food, drink and travel. Her work has appeared on Yahoo, FT, The Times and CNN.

Her first cookbook, co-authored with YS Peng at Hunan Restaurant, is out March 2014.

According to friends, her watch is always set to UTC -- ready for the next big adventure. In reality, she is happiest at the dinner table or by the sea.

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