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Contramar

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Restaurant in Mexico City, Mexico
Contramar
Restaurant information
Established1998 (1998)
Food typeSeafood
CityMexico City
CountryMexico
Coordinates19°25′10.5″N 99°10′01.8″W / 19.419583°N 99.167167°W / 19.419583; -99.167167
Websitecontramar.com.mx
Tostada de Atún at Contramar
The fish dish pescado a la talla was popularized by Contramar
Octopus at Contramar

Contramar is a restaurant specializing in seafood in Roma Norte, Mexico City near Fuente de Cibeles. It was founded in 1998 by Gabriela Cámara. The restaurant makes the most celebrated tuna tostada in Mexico, and its red-and-green pescado a la talla has been imitated worldwide.

See also

References

  1. Parker Stainback, Michael (July 18, 2014). "Review: Contramar". Afar.
  2. Brown, Corie (23 February 2005). "Mexico City's new wave of chefs generates heat". Los Angeles Times.
  3. ^ Bernstein, Nils (June 9, 2016). "Gabriela Cámara Will Now School You on the Art of Mexican Grilling". Bon Appetit.
  4. "How chef Gabriela Cámara had to adapt her restaurant for the pandemic". PBS. January 29, 2021.
  5. Brown, Corie (23 February 2005). "Mexico City's new wave of chefs generates heat". Los Angeles Times.
  6. "Chef's Night Out: Contramar". Vice Media. June 15, 2015.
  7. Moskin, Julia (June 4, 2019). "This Mexican Chef Is Having a Very Good Year". New York Times.
  8. "For Two Mexico City Chefs, a Culinary Legacy Is About Much More Than Food". New York Times. April 20, 2023.
  9. Tovar, Ana Paula (10 May 2024). "Contramar creó la tostada de atún más famosa de México" (in Spanish). El País.
  10. Krishna, Priya (October 31, 2024). "What's Red and Green and Served All Over?". New York Times.

External links

Restaurants in Mexico
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Baja California
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RomaCondesa, Mexico City
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