At Rosetta ($$$), our food critics consistently recommend: Spaghetti de Amaranto, Tostada de Pulpo. Spaghetti de Amaranto scores 98.0/100 on our credibility scale — based on expert assessments from chefs, sommeliers, and food critics.
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Handmade amaranth pasta — indigenous grain, Italian form. With butter, parmesan, and hoja santa.
"I developed this pasta over three years. Amaranth has no gluten — binding it for pasta required solving a technical problem. The result has a texture no wheat pasta achieves."
Slow-braised octopus on a handmade corn tostada. The salsa macha is made in-house with arbol chiles.
"The salsa macha is the key. In-house chiles, neutral oil, exact roasting — this is not a shortcut kitchen."
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