From Wikipedia, the free encyclopedia
Restaurant in Mexico
| Contramar |
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| Food type | Seafood |
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| Country | Mexico |
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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.[1][2][3] It was founded in 1998 by Gabriela Cámara.[4][5][3][6][7][8] The restaurant makes the most celebrated tuna tostada in Mexico,[9] and its red-and-green pescado a la talla has been imitated worldwide.[10]
- ^ Parker Stainback, Michael (July 18, 2014). "Review: Contramar". Afar.
- ^ Brown, Corie (23 February 2005). "Mexico City's new wave of chefs generates heat". Los Angeles Times.
- ^ a b Bernstein, Nils (June 9, 2016). "Gabriela Cámara Will Now School You on the Art of Mexican Grilling". Bon Appetit.
- ^ "How chef Gabriela Cámara had to adapt her restaurant for the pandemic". PBS. January 29, 2021.
- ^ Brown, Corie (23 February 2005). "Mexico City's new wave of chefs generates heat". Los Angeles Times.
- ^ "Chef's Night Out: Contramar". Vice Media. June 15, 2015.
- ^ Moskin, Julia (June 4, 2019). "This Mexican Chef Is Having a Very Good Year". New York Times.
- ^ "For Two Mexico City Chefs, a Culinary Legacy Is About Much More Than Food". New York Times. April 20, 2023.
- ^ Tovar, Ana Paula (10 May 2024). "Contramar creó la tostada de atún más famosa de México" (in Spanish). El País.
- ^ Krishna, Priya (October 31, 2024). "What's Red and Green and Served All Over?". New York Times.
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