At Contramar ($$$), our food critics consistently recommend: Tuna Tostada, Pescado a la Talla. Tuna Tostada scores 97.0/100 on our credibility scale — based on expert assessments from chefs, sommeliers, and food critics.
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Sashimi-grade tuna on a fried corn tostada with chipotle mayo and avocado. The most copied dish in Mexico City.
"Gabriela Camara invented the template that every Mexico City restaurant copies. The original is still better than any version I've had elsewhere."
Whole snapper grilled half with red adobo, half with green parsley. Order both halves.
"Order both halves. The red adobo side is bold; the green parsley side is subtle. Together they explain why this dish has been on the menu for 25 years."
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