"Contramar is most famous for its whole red snapper painted in vibrant swaths of red chile and green parsley sauces, but the menu is filled with must-try seafood."
"Cámara cranks one burner to 20,000 BTU to quickly boil fresh pasta and lowers the next to a gentler 300 BTU to simmer sauces whipped up with leftover garden vegetables."
"Her favorite dish to serve? A salt-covered baked fish. 'It's the foolproof method for baking fish without overcooking it,' she says."
Contramar, located in Roma Norte, Mexico City, is famous for its whole red snapper and seafood dishes. Chef Gabriela Cámara, known for her culinary expertise, also runs Cantina Contramar in Las Vegas. At home, she meal preps weekly, making beans and tortillas, and draws inspiration from her Italian mother's cooking for dinner. She utilizes her kitchen's high BTU burners for pasta and a convection oven for entertaining, favoring a salt-covered baked fish as a reliable dish to serve guests.
Read at Bon Appetit
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