This post is part of a series where I’m cooking recipes from some of the Mexican cookbooks released this and last year, in the hopes that we’ll make your quarantine cooking a little more fun. Check out part one on Danny Mena’s
Quietly, Contramar celebrated 20 years in business in 2019. As it surges into the third decade of life it's time to take a second to admire what it is and how much the world has changed since it got here. For
Chef Gabriela Cámara, whose revolutionary restaurant Contramar in Mexico City introduced the concept of sustainable seafood to the commercial culinary scene, is heading back to Mexico City to work as an advisor in the Lopez Obredor administration. Contramar is going
Call this perks of the job... I recently was invited to the kickoff for a new dinner series at Cala, Gabriela Camara's Mexican restaurant outpost in SF, centered on mezcal. We've written before about the restaurant and its focus on not only sustainable food, but also sustainable mezcal. This was the dinner that really brought it together in a fantastic way. The brainchild of Cala bar manager Marsilio Gabuardi, the idea is to pair a mezcal with each course. It's not new, the difference here is that there is only a mezcal pairing - no cocktails, no wine, no beer, just mezcal. This first dinner highlighted Mezcal Amaras, which is pretty much the house mezcal at Cala. The surprise of the night was being able to taste new Amaras expressions, including a tepeztate and cenizo, along with three different espadins and their cupreata. We were joined by Amaras U.S. brand rep Sofía Acosta Rascón and, to the delight of all of us, Gabriela Camara herself.
Last night Susan and I were fortunate enough to attend the formal launch tasting for Amarás' cupreata at the rapidly assembling Cala, Gabriela Cámara's much anticipated stateside restaurant. The focus of the evening's conversation and speeches was clearly sustainability. Gabriela