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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.
Pages in category "Restaurants in Mexico City" The following 17 pages are in this category, out of 17 total. ... Contramar; D. Los Danzantes; E. Em (restaurant ...
There are approximately 15,000 restaurants in Mexico City. [2] Notable ones include: Alsea – based in Mexico City; Biko – specializes in Basque cuisine; Pujol; San Ángel Inn – old Carmelite monastery which was turned into a well-known restaurant
Gabriela Cámara is a Mexican chef, restaurant owner, and author. Born in Chihuahua City, Cámara grew up in Tepoztlán. [1] In 1998, Cámara opened Contramar, a restaurant specializing in seafood, in Mexico City. [2] [3] She opened the restaurant Cala in San Francisco in 2015. [4]
In addition to Carlos'n Charlie's, Grupo Anderson's has the Señor Frog's chain, along with other similarly-branded restaurants/bars like Carlos O'Brians and El Squid Roe. [4] Carlos'n Charlie's restaurants averaged $3.6 million in 2005 with an average check of $22.50. They expected sales to grow from $105 million to $112 million in 2006. [5]
Em is a fine dining restaurant in Colonia Roma, Cuauhtémoc, Mexico City, Mexico, that serves contemporary Mexican cuisine with Japanese influences. It has daily à la carte options and an eight-to nine-full-course tasting menu. It is owned by chef Luis "Lucho" Martínez, who opened it in 2018 as Emilia in Mexico City's Colonia Cuauhtémoc district
2. Taqueria Rincon Alteño. Taqueria Rincon Alteño — which takes its name from the nickname for San Jose de Gracia in Jalisco, Mexico — is a family-owned business that serves Mexican cuisine ...
Rosetta is a restaurant in Colonia Roma, Cuauhtémoc, Mexico City, that has served Mexican cuisine with Mediterranean influences (mainly Italian) since 2010. It serves seasonal à la carte options. It is owned by chef Elena Reygadas, who studied at the International Culinary Center and worked at Locanda Locatelli in London.