At Panaderia Rosetta ($), our food critics consistently recommend: Pan de Guayaba, Croissant de Maiz. Pan de Guayaba scores 97.0/100 on our credibility scale — based on expert assessments from chefs, sommeliers, and food critics.
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The guava roll. Laminated dough, guava paste center, morning queue by 8 AM. The best pastry in Mexico City.
"We source the flour from a single mill in Jalisco. The lamination takes 48 hours. The queue is honest — this pastry deserves it."
Laminated with masa harina worked into the dough. Crisp, flaky, unmistakably Mexican. Sells out by 10.
"Panaderia Rosetta's croissant de maiz — laminated with masa harina worked into the dough, crisp and flaky, unmistakably Mexican — sells out by 10am every day. The technique is refined: the masa adds a…"
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