Gabriela Cámara

Mexican coastal chef of Contramar in Mexico City and formerly Cala in San Francisco; Michelin lineage and international recognition. Seafood tostadas and simple gulf/Pacific sauces.

Contramar — Mexico City · Cala — San Francisco

In the catalog

Chilled Salsa VerdeFrom a starred kitchen Ironstreet Salsa NegraFrom a starred kitchen Fennelmill AioliFrom a starred kitchen Adobo Rojo de ChilesFrom an award-winning kitchen Contramar Green Parsley SauceFrom an award-winning kitchen Tomatillo Salsa VerdeFrom an award-winning kitchen

Kitchens

Contramar — Mexico City
Cala — San Francisco

Awards

Michelin (Contramar / Cala lineage)
international recognition

All 6 recipes adapted from published work — citations on each recipe.

Build a jar from Gabriela's recipes ▸