By Priya Krishna, The New York Times MEXICO CITY — An imposing whole fish painted with bright red and green sauces graces almost every table at Contramar, a big, airy restaurant in the chic Roma Norte neighborhood of Mexico City. When I ate there recently, a server set the platter down and then paused instinctively, waiting for me to take a picture — as all the other guests do, he said. Butterflied, grilled and adorned with a verdant parsley sauce and a smoky red adobo, this photogenic dish, pescado a la talla Contramar, has become synonymous with Mexico City, and with its creator, chef Gabriela Cámara. But you don’t have to visit Contramar to eat the fish.
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The New York Times News Service Syndicate, Denver Post
Wed, 11/13/2024 - 6:00pm
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