★ STARRED KITCHEN
Gabriela Cámara Sauce Recipes
Independent adaptations of Gabriela Cámara's publicly published recipes. Not created by, affiliated with, sponsored by, or endorsed by 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.
By the numbers
6
recipes
17%
pour-and-shake ready
7.5
ingredients per recipe, field average 6.8
Lime juice is Gabriela's acid of choice, showing up in 2 of 6 recipes.
Compared with the whole catalog, Gabriela reaches more often for garlic (83% vs 35%), onion (50% vs 8%), and tomatillo (33% vs 1%).
Recipes
Salsa VerdeOn the jar: SALSA VERDEGabriela Cámara's avocado salsa verde for tacos, eggs.Salsa NegraOn the jar: SALSA NEGRAGabriela Cámara's salsa negra for sweet potato, octopus.Red Chile AdoboOn the jar: ADOBO CHILESGabriela Cámara's red chile adobo for grilled fish.Green Parsley SauceOn the jar: PARSLEYCámara's bright parsley oil for grilled fish.Salsa BravaOn the jar: SALSA BRAVAGabriela Cámara's salsa brava for tacos & tostadas.Salsa TatemadaOn the jar: SALSAGabriela Cámara's charred salsa tatemada for tacos.
Kitchens
- Contramar · Mexico City
- Cala · San Francisco
Awards
- Michelin (Contramar / Cala lineage)
- international recognition
Citations
- Salsa Verde · adapted from Gabriela Cámara / Food Network
- Salsa Negra · adapted from My Mexico City Kitchen / The Kitchn
- Red Chile Adobo · adapted from Gabriela Cámara / MasterClass (pescado a la talla)
- Green Parsley Sauce · adapted from Gabriela Cámara / MasterClass
- Salsa Brava · adapted from Gabriela Cámara / MasterClass
- Salsa Tatemada · adapted from Gabriela Cámara / MasterClass
Every recipe lists its source and original title in the Provenance section of the recipe page.