If you’re planning a trip to Mexico City, the most common recommendation you’ll hear is to have lunch at Contramar. Answer the summons. The renowned restaurant in Roma Norte is best known for its whole red snapper adorned with bold strokes of red chile and green parsley sauces, though the menu brims with essential seafood dishes (such as the flawless tuna tostadas). The mastermind behind it—and several other acclaimed restaurants in the city—is chef Gabriela Cámara. One of the busiest chefs I know, she’s still taking on new ventures like Cantina Contramar in Las Vegas, so she treasures her time at home. In a sunlit kitchen with light pouring through glass doors, stacks of cookbooks sit amid walls lined with her grandmother’s copper baking pans and bowls brimming with garden-fresh produce. Here, Cámara shares how she remains inspired and well-fed between shifts: the range and griddle. Wolf 48-inch Dual Fuel Range with 4 Burners and Infrared Dual Griddle. $19,450. Wolf. Every week, Cámara meal preps breakfasts by cooking a big pot of beans and a batch of tortillas on the infrared dual griddle integrated into her stove.
