00:01I mean, it is her fault I got food all over my face.
00:09This leafy little number is one of the world's best restaurants.
00:14Oh, wow.
00:17This is epic.
00:20There's something so palatial and whimsical about it.
00:25Chef Elena.
00:27So nice to meet you.
00:28We did too.
00:30This is one of the most beautiful dining room spaces I've ever stepped into.
00:34And it's homey.
00:35It's homey. I always wanted it to be homey.
00:39Rosetta is the flagship restaurant of Chef Elena Regadas.
00:43It won a Michelin star in 2024, the first year the inspector showed up in Mexico.
00:49And has repeatedly made it into the world's top 50 best restaurants.
00:55If you're a traditional Mexican dish and you need a 21st century glow-up,
00:59Elena has got you covered.
01:03Just really excited to get to know what you're all about.
01:05Let's go to the kitchen.
01:06Yes.
01:08The new flavors caught on, though.
01:11And eight years later, they have two more spots in Manhattan and Queens.
01:15And that's in large part down to their top secret Caribbean oxtail recipe that they make in four different styles.
01:23Tell me about how that's made.
01:25That is the question.
01:26Because everyone obviously loves AXA and us.
01:27Yeah.
01:28But everybody makes it different.
01:29Right.
01:29You know, so we make it different.
01:31That's your way of telling me or just not going to tell me?
01:33I mean, you know, it's made with a lot of love.
01:35It is made with a lot of love.
01:36It is handy bone.
01:37All right.
01:38It's handy bone.
01:38You gave them that much?
01:39Wow.
01:39It is handy bone daily.
01:40It is cooked for about eight hours.
01:43Yeah.
01:44Until it's falling off the bone.
01:45I love that, like, the things that I feel like you're getting most of the attention for are all directly
01:51tied to your history.
01:52Yeah.
01:52Where you come from.
01:53Yeah, definitely.
01:54And that's why they're so protective over their recipes.
01:57But a slice isn't cheap.
01:59And I need to know, is the oxtail really worth it?
02:04So we got sweet chili oxtail, brown stew oxtail, curry oxtail, teriyaki oxtail.
02:10It's so crispy, I don't even have to fold it.
02:17Oh, my God.
02:19Please excuse me while I stuff my face.
02:25This is so incredible.
02:30Very different.
02:32Oh, he went two bites on that one.
02:34I told you.
02:35The crust is, like, a solid 10 out of 10.
02:37The oxtail is so freaking brilliant because you can really get the right amount in every single bite.
02:42These things are important.
02:43Yeah, yeah.
02:45Right.
02:46Bye.
02:46Bye.
02:47Bye.
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