Gabriela Cámara’s Pescado a la Talla Recipe

Written by MasterClass

Last updated: Oct 26, 2022 • 4 min read

Chef Gabriela Cámara is the celebrated chef of Mexico City’s Contramar, San Francisco’s Cala, and Onda in Los Angeles, and is author of the cookbook My Mexico City Kitchen. Pescado a la Talla is a stunning two-tone fish that was the very first thing Gabriela put on the menu at Contramar when she opened the restaurant in 1998. It’s inspired by a traditional grilled fish from the Mexican state of Guerrero, where fish is cooked over an open flame and served with tortillas and a variety of salsas, beans, and pickled vegetables to create a DIY taco situation.

The red and green sauces represent the two sides of her heritage: a fiery red salsa, which is a nod to her Mexican roots, and a fresh parsley-based salsa that references her Italian influences.