Fresh Fish, Sake, & Tongue Sandwiches: Chef´s Night Out with Gaby Cámara #Tasty Food

We all have to bite it together.

One, two, three, four.

How do we do this?

This is repulsive.

This is a make out session!

In the beginning, Contramar started as

a restaurant where you could eat exactly as you

would at a palapa on the beach.

Specifically, as you would on the beaches of

the Pacific coast of Guerrero.

Contramar's name comes from a beach

near Zihuatanejo.

Contramar's name

comes from a beach near Zihuatanejo.

A tiny bit of mayonnaise with chipotle.

Just a bit.

And tuna. These

are the tuna tostadas.

That's it.

We send it out with a lime and it's done.

This is it.

I mean, I don't think anyone comes to Contramar

not wanting a tuna tostada.

I think, I don't think anyone comes to Contramar

not wanting a tuna tostada.

I think. We wanted people to be

able to eat fresh fish in Mexico City.

Because we have it and

you can't get it anywhere else.

Contramar pioneered a certain kind of food.

I think it has always been important to me that

the food be really good, and

of genuinely good quality.

This kind of food is so

simple that you have to be honest.

If the ingredients aren't good,

the food is not good.

I started Contramar almost 17 years ago.

You have to try these because they have

the queso which is amazing.

Thank you.

I think the city was going through a phase

of appreciation for

things that have been around for many years.

Before, it was like tacos weren't high gastronomy,

but now, everyone is like, "Let's go eat

street food." Mexico City Street food.

I think there is a new appreciation for

common traditions, which has made it possible for

places like Contramar to become so famous.

Hi!

How are you?

The classic dish that everyone knows is

the pescado a la talla.

Pescado a la talla is usually made with red

snapper, so it's a white fish.

We remove the bones and fillet it on both sides,

and are left with an open fish like this.

Then we put salsa on it.

This on is a mix of different peppers.

It is typically made with the salsa, but here we

invented this salsa that doesn't have peppers,

and is basically made of parsley and garlic.

This is called the Contramar

pescado a la talla.

Then we place it on the grill.

Just look at it.

How delicious!

Contramar pescado a la talla.

I want a sope.

Can have one?

And a tostada?

Of course. Emma Rosenbush.

We're opening a restaurant in

San Francisco.

It will be called Cala.

Emma has become something like

the project manager over there.

Now we are going to be partners over there.

She has a share of the business.

She's a great friend, and like family to me.

You are, it's true.

You've become that, it's true.

And by the way this is both our bad sides.

We just discussed that

during our previous shooting sorry.

I guess I'm gonna stay on this side.

Thank you.

Lets go.

Hey Javier can we get six bottles of Amores mezcal

for my house?

We got you 15, ok?

Of Amores? That's perfect.

Let's go. We're going

to eat at Cafe Zena.

We'll go in their van, and they'll film us.

I decided to take the whole team out.

Emma and I work together

every day in San Francisco.

Andres and Javier are the ones who

run the entire operation here.

We decided to go eat with this guy named

Kenny Curran, who is the chef at Zena,

which is a place that has prix fixe from Monday to

Friday.

Food, drinks, books, and magazines.

Did you know that I hadn't come before?

I've never been here in my life.

Hello.

The place is quite full.

It's packed!

Even now.

We thought we were late, but I guess not.

This is Kenny.

Oh, I love him!

Kenny is the chef.

Kenny is the Chef here.

Dinner and Internet cafe, Cafe Zena.

Kenny's food is very interesting.

I think he's a super talented cook.

I've been following Kenny since they started Pichon

at the Cafe Zena.

It was a pop-up restaurant that only

happened on certain Sundays.

It wasn't even every Sunday.

Excuse me.

I get here in the morning around 9 and

like to improvise a daily comida corrida menu with

about three hours prep time.

A comida corrida is like a prix fixe,

a menu that changes daily and is inexpensive.

Like a broth or soup of the day, or

it could be rice and fried egg,

then the main course, and there is always desert.

One main course for Isaac, please.

Everyone arrives at the same time.

They are people who work at office buildings or

hospitals.

Our service needs to be very fast.

Almost like a school cafeteria.

I'm the lunch lady.

Today we have cream of cauliflower,

oxtail with pickled vegetables from

the floating gardens of Xochimilco, and

for dessert there is jicaleta.

How pretty! Kenny is

a super talented cook, and

I love that he's always so experimental.

At Zena he has never made the same thing twice.

So I was very interested in going.

e made us an incredible meal.

Didn't you think it was incredible?

Stewed oxtail with who knows how many kinds

of peppers, and for dessert,

jicama with hibiscus and sugar.

It was delicious.

It was fresh. And

I love that he is always experimenting.

And since you were only interested in getting us

drunk yesterday, We started off just fine.

Cheers! You're coming with

us, right?

Yes. Alright, let's go!

Some of us went to Montejo, Kenny, PJ, Emma,

and me.

Javier and Andres are responsible

people so we lost them.

Montejo is a cantina that I adore.

Fifty years ago,

I don't think we could've gone together,

because women weren't allowed in.

Cantinas are places where you go to get drunk.

They all have food,

which is usually really greasy and salty.

It's greasy so you don't get too drunk,

but salty so you keep drinking.

You can also come with your

family during the day.

It's not just a place for drunks.

We had some mezcal and a few beers.

And we had my favorite thing at Montejo, tacos

cachondos, which are tacos made of cochinita

pibil that are fried, greasy and, crunchy.

I think the appreciation for

cantinas has grown in the last 12 or 15 years.

People have always gone to them but

they're usually places for older men,

but the food is actually really good.

I had plans to go to this art opening at the House

of Gaga gallery.

Let's go.

Those guys at the gallery are like my family.

They sell tortas here?

Yes, cochinita pibil tortas.

And the quality of the cochinita is really good.

Gaga gallery and

Contramar have had a very close relationship since

Gaga first started.

Gaga moved to Amsterdam 123,

in front of my house.

So we've always been together.

How are you?

I am good, how are you?

I'm drinking religion,

it's a really cool mix of sake and vodka.

One of the art pieces was a drink.

Religion. We all want a bit of

religion.

I think religion is coming back.

Can I have some religion, please?

I want religion.

There has always been a link between

Contramar and art, because, in the end,

that's what interests me.

I love life and people.

I love people more than anything, honestly.

I decided not to go back to Contramar after

the gallery and I thought of an alternative,

because I didn't want to go to Contramar and

bother everyone.

I mean, we've had events every day this week.

I mean, we've had events every day this week.

The waiters, and cooks, and people who clean at

night deserve a bit of a breather.

It seemed nice to bring everyone to my house,

which is where the party would be anyway.

And throughout the day, as you were filming,

the party just got bigger and bigger.

Lets go.

Everyone who went to the exposition Is coming

over now to eat and keep drinking Religion.

Griseldita.

I'm home.

Everything looks so nice!

We should take this stuff to the upstairs bar.

Carmencita.

Welcome.

Upstairs.

Fernando asked if we should have the party at

the gallery, my house, or Contramar.

It seemed best to just cook at home.

Honestly, cooking was really fun.

Plus, it's my house, so

it was cool bringing everyone home.

And once again, Kenny helped with the cooking,

along with Ray and Elizabeth,

who are in training in Mexico, at Contramar.

My Chef's Night Out became a chef's night in.

Sorry.

[LAUGHS] We are making sandwiches

with beef tongue.

We make the blood

sausage for

Merotoro, so

you know it's

delicious.

I don't know who will want salad.

But there are so

many of us that it's a good thing to have it.

I'll make one with red wine vinegar and

one with white wine vinegar,

and we'll see what happens.

I'm sure it will be good.

Let's go.

We're going to feed everyone.

Wow.

Oh, my god, that looks amazing.

Salad for whoever won.

Luis, pass it over.

Hurray, Gabriela!

No, hurray for Mathieu!

Not for me.

We got more bread, boiled another tongue,

and the truth is, it was delicious.

After drinking so much beer, and mezcal and

what not, it was exactly what you wanted to eat.

When Fernando and I get the munchies we make

grilled cheese, I swear.

I love tongue sandwiches ever since I was a kid.

My mother is Italian and

tongue is a very common food in Italy,

with an Italian green sauce made of parsley,

capers, and anchovies.

It has just always been around.

Yay, Gabriella.

Cheers.

I was going to eat my sandwich sitting down but

that was better.

I love throwing parties at home.

Cheers.