Gabriela Cámara, Mexican chef of Contramar and Cala

Gabriela Cámara is much more than a chef. With every dish, she tells a story that blends tradition with the contemporary. Her restaurants: Contramar in Mexico City and Cala in San Francisco, don’t just serve extraordinary food; they also serve art and memories.

When it comes to modern Mexican cuisine, you inevitably think of her.

Origins, Education, and Inspiration

Born in Chihuahua in 1976 and raised in Tepoztlán, Morelos, Gabriela Cámara grew up surrounded by flavors and traditions that shaped her life. Although she studied Art History in Italy, her true passion was cooking.

From a very young age, she was drawn to home-cooked flavors and traditional Mexican food. When she opened Contramar, she relied on the support of close friends and a network of collaborators who shared her vision.

🍽️ Restaurants of Gabriela Cámara

Contramar – Mexico City

Founded in 1998 in Colonia Roma, it is considered one of the most influential restaurants in Mexico.

• Signature dish: Fresh tuna tostadas with chipotle and avocado
• Another favorite: Grilled fish a la talla, served half in red adobo and half in green sauce
• Specializes in fresh seafood with a contemporary twist
• Known for its relaxed, vibrant atmosphere

Cala – San Francisco, USA

Opened in 2015, Cala follows the same philosophy but within a Californian context.

• Signature dish: Fish tacos made with nixtamalized corn masa
• More than a restaurant, Cala is a social project
• Employs people who were formerly incarcerated, offering them a second chance in life
• A warm, minimalist space.

Recognitions and Projects

• Appointed to Mexico’s Food Policy Council under President AMLO in 2019
• Author of My Mexico City Kitchen: Recipes and Convictions
• Featured in Netflix’s documentary A Tale of Two Kitchens
• Recognized by Time, The Wall Street Journal, Vogue, Bon Appétit, and more
• Frequent speaker at TEDx talks and universities such as Harvard

💡 Fun Facts About Gabriela Cámara

• Her tuna tostada has been an inspiration in several restaurants.
• Advocate for ethical food systems, equity, and environmental sustainability
• More than 70% of Cala’s staff were formerly incarcerated and found a new opportunity in the kitchen.
• One of the first chefs in Mexico to speak publicly about food policy
• Believes that cooking is a deeply political act

Savoring Mexico From Its Roots

Can a dish change a life? Gabriela Cámara proves that it can. Dining at Contramar or Cala is not just about eating — it’s about experiencing a story of flavor.

Join our community and celebrate the best of what Mexico has to offer.

❓ Frequently Asked Questions About Gabriela Cámara

Where was Gabriela Cámara born?

In Chihuahua, Mexico, in 1976.

What did Gabriela Cámara study?

Art History in Italy.

What is her most famous dish?

Fresh tuna tostadas with chipotle and avocado.

What type of cuisine does she create?

Fresh seafood prepared with contemporary techniques, rooted in ethical and social values.

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• Diego Rivera
• Honey Tonic
• IANN DEY

👉 Explore more inspiring stories on our blog → Mall Gran México Export Blog