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.
What’s Red And Green And Served All Over? Pescado A La Talla And Here’s How To Make It.
The New York Times News Service Syndicate, Denver Post
Wed, 11/13/2024 - 6:00pm
Topics: mexico city roma norte butterflied cincinnati antiparos cronut nok suntaranon kalaya philadelphia thailand at birch kyle knall s morelos pacific coast in mexico united states that from mexico s national institute statistics geography cristina alonso in england sam grainger madre liverpool gerardo estevez theodora wes avila ka teen youtube everybody italian oct benedicte desrus,the new york talla contramar s red green grilled snapper adapted priya krishna yield total ingredients red sauce about green sauce about fish safflower sea corn refried red lime preparation transfer finish pat tips related articles meet thanksgiving five weeknight dishes quick fix burger stroganoff chef s kahlua brownies ultimate cheese board baked herb ricotta hot honey cheesy millionaire dips subscribe in the know i priya krishna the new york times mexico mexico a an contramar roma city cámara mexican in milwaukee brooklyn manchester england greece it thai los angeles french this if contramar italian avila cámara pescado contramar red grill recipe gabriela prepare transfer the restaurants food drink served parsley salt cup flesh seeded stemmed spread salsa blender coastal heat cloves add needed black platter sauces smoky eat ground smaller vegetable flavor people cups canola trendy flavors tomatoes bass taste colors mole verde bowl adobo local menu balance warmed small fame harder serves removed cut teaspoon surface table cod rubbed top char pan world crosshatch verdant orange score deep soak menus beans place tablespoons wedges guests smooth squeezed freshly oregano adorned purée moment
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