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

Elena Reygadas lunch at the Mexican Embassy in London

ByQin Xie 31/05/201505/03/2016

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)

Oysters, horseradish and borage, Elena Reygadas at the Mexican Embassy in London

White asparagus and tarragon, Elena Reygadas at the Mexican Embassy in London

Fresh herbs, rosemary ice cream and olive oil, Elena Reygadas at the Mexican Embassy in London

Menu, Elena Reygadas at the Mexican Embassy in London

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.