Contramar

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Contramar
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Restaurant information
Established1998 (1998)
Food typeSeafood
RatingBib Gourmand (Michelin Guide, 2024)[1]
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.[2][3][4] It was founded in 1998 by Gabriela Cámara.[5][6][4][7][8][9] The restaurant makes the most celebrated tuna tostada in Mexico,[10] and its red-and-green pescado a la talla has been imitated worldwide.[11]

See also

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References

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  1. ^ Sibaja, Emma (14 May 2024). "Los restaurantes con estrellas Michelin en México". GQ (in Spanish). Retrieved 3 June 2025.
  2. ^ Parker Stainback, Michael (July 18, 2014). "Review: Contramar". Afar.
  3. ^ Brown, Corie (23 February 2005). "Mexico City's new wave of chefs generates heat". Los Angeles Times.
  4. ^ a b Bernstein, Nils (June 9, 2016). "Gabriela Cámara Will Now School You on the Art of Mexican Grilling". Bon Appetit.
  5. ^ "How chef Gabriela Cámara had to adapt her restaurant for the pandemic". PBS. January 29, 2021.
  6. ^ Brown, Corie (23 February 2005). "Mexico City's new wave of chefs generates heat". Los Angeles Times.
  7. ^ "Chef's Night Out: Contramar". Vice Media. June 15, 2015.
  8. ^ Moskin, Julia (June 4, 2019). "This Mexican Chef Is Having a Very Good Year". New York Times.
  9. ^ "For Two Mexico City Chefs, a Culinary Legacy Is About Much More Than Food". New York Times. April 20, 2023.
  10. ^ Tovar, Ana Paula (10 May 2024). "Contramar creó la tostada de atún más famosa de México" (in Spanish). El País.
  11. ^ Krishna, Priya (October 31, 2024). "What's Red and Green and Served All Over?". New York Times.
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