She studied English Literature at the National Autonomous University of Mexico (UNAM). Upon finishing her studies, she moved to New York where she enrolled at the French Culinary Institute of Manhattan. Later on she traveled to London and worked with Georgio Locatelli in whose restaurant she defined her interest in Italian culinary culture.

Upon returning to Mexico, she opened the Rosetta restaurant, ensconced in an extraordinary large house dating back to the Porfirio Diaz era of Mexican history, located in the Roma colony in the Federal District. Since its opening, Rosetta has been the dining establishment of record in that zone as far as gastronomic offerings of high quality are concerned and it has been defined by a mixture of talent and commitment to its cuisine, added to a clear and honest culinary proposal that seeks a balance between a menu of subtle flavors but always with options that appeal to the most audacious and curious palates.

In its offerings, Rosetta reflects, in addition to care and passion, knowledge and patience; handmade pasta, in the preparation of bread only natural yeast is used, and a menu designed by Reygadas and inspired by classic and traditional Italian recipes but distanced from clichés and influenced by seasonal ingredients, always very carefully selected.