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Meet Your Instructor: Gabriela Cámara

Gabriela Cámara

Lesson time 04:59 min

Meet your new instructor: internationally acclaimed chef and restaurateur Gabriela Cámara. Gabriela shares how she became a chef, the origin story of her famed restaurant Contramar in Mexico City, and her philosophy on food and hospitality.

Gabriela Cámara
Teaches Mexican Cooking
Celebrated chef Gabriela Cámara shares her approach to making Mexican food that brings people together: simple ingredients, exceptional care.
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[MUSIC PLAYING] GABRIELA CÁMARA (VOICEOVER): Food is such an important part of Mexican culture. It's just such a binding element of who we are. I grew up in a family where food was the glue of everything. Just sharing a table brings people together in a way that few things do. I never set out to become a chef. It just-- I opened Contramar, and it sounds ridiculous, and that's what it is. I opened the restaurant, and it was an experiment that was so successful that I turned it into my career. - [SPEAKING SPANISH] GABRIELA CÁMARA (VOICEOVER): When we opened Contramar 22 years ago, it really was a different world. Contramar was a, funnily enough, very farm-to-table restaurant in Mexico City in a context where that was not the popular way to go. I think that the common thread in my food has to do with caring about each part of what I do. It's the care in what ingredient you choose. It's the care in how you treat it. It's the care in how you present it. And I believe that the spirit that has always been part of my household somehow was translated to the restaurant because I wanted to welcome people as I would to my house, and I believe that that's what makes the restaurant special. So this is what I try to carry through the restaurants-- Contramar, Entremar, Cala, Onda, and everything that I am a part of because it's what really matters to me. - My mother's Italian. My father's Mexican, and they met in the United States. And so I grew up in sort of these three countries. But now we're going to talk about Mexican foods, so I'm going to focus on my Mexican part. In my MasterClass, I want to give you a taste of a few things that are very loved from my restaurants, and I also want to teach you a few recipes for cooking what I cook at home and what we eat in Mexico City. I want to teach you how to make a few delicious salsas. I'm going to teach you how to make pescado a la tallo. It's our most popular dish at Contramar for sure. It was the first dish on the menu. Tuna tostadas, a dish that is on so many menus in Mexico and abroad. Contramar was the first restaurant to serve a tuna tostada I'm very proud to say. We're also going to make a quesadilla, and we're going to fry it. And I'm going to teach you how to make aguachile, tamales. We're going to make tacos al pastor. And I'm going to teach you how to make tortillas, and I'm going to teach you about corn. I want to teach you how central to the Mexican diet corn is. It's really difficult to think of a Mexican meal without thinking about corn. It's sort of like thinking about a French meal without bread. That's been the main ingredient in every meal of every person that has a little bit of Mexican blood. I'm going to share stories about my experience as a cook and things that have to do with Mexican culture, the way we use ingredients that pave the way for a very, very complex cuisine that has just become richer and richer through the years. I want to give you ba...

Savor every moment

A “star of modern Mexican cuisine,” Gabriela Cámara brings her local, sustainable twist to time-honored traditions. Now the chef of Contramar shares the richness of her culture through the art of food. Learn step-by-step recipes—for dishes of her own design, like tuna tostadas, and staples like tacos al pastor, salsa, and tortillas—and delight loved ones with your own delicious renditions of Mexican favorites.


Students give MasterClass an average rating of 4.7 out of 5 stars.

Fascinating insight into authentic Mexican food. Some recipes I will try at home.

The only negative of this class was that it was too short! More, more, more, please!!

I knew nothing about the ingredients needed or about the cooking in general of Mexican food. Gabriela was so skilled in her communications and explanations of ingredients and methods, that I believe even a novice can excel in her classes.

I have loved many of the cooking classes here on Master Class. This has, so far, been exponentially the best class. The details, the insight, translating the different ingredients. I will be revisiting this many times. Kudos.


Andrea O.

Loved it. So much that i will watch it again. My husband is hispanic and i love cooking authentic dishes for him and his family. This entire Masterclass lit a fire in me to make these meals for my husbands family and give them a little bit of home. My only question is where can I buy the dried corn (ancient) to make my own tortillas instead of using masa. I've already found a mill I'd like to purchase. Gabriela thank you for this class I'm inspired.

Shreyansh K.

She speaks too much and spends too much time talking about the street food, she does not tell what ingredients she puts in the blender, the viewer has to keep guessing or use the cookbook. The class was too long and at the end the food does not look very appetizing!! This could have been shortened to 9 minutes and also should have HD quality video and photos of the cusine prepared!!

Katherine G.

I have reached out to Masterclass 2x!!! I still haven't been able to see the videos- I signed up and paid 10days ago and still no response from SUPPORT. I can hear but can't SEE!!! EXTREMELY disappointed. Thumbs down, Masterclass.

A fellow student

I have studied quite a bit in Mexico and this was most excellent - more please!

Kenny R.

Gabriella tiene un distincto she is the light for this class and mexican cuisine so excited to try her recipies and learn how to cook the right way with important skills and grasp more spanish along the way can't wait.

Briana B.

Honestly, just showed me via videos, recipes... Vs. teaching me the skills and things known only with experience at the same time, so the lessons learned could then be applied universally to Mexican cooking. Gordan and Thomas both did a great job of telling me WHY to do something a certain way, what will happen if I don't etc. THIS is what learning is, it's much easier to memorize and those takeaways then translate across cooking, not a specific recipe. I enjoyed her, but did not walk away with NEAR the education as others, not even close.

Ramona W.

We live in San Antonio, Texas and Tex Mex is our Mexican food. I'm excited to learn about other Mexican food.

A fellow student

Thanks Gabriela, We met 20 years ago in Ensenada - DF, adn I am so delighted to see your MASTERCLASS and to hear you so vibrant and so capable to speak in perfect english , perfect Mexican culture, being able to transmit our cuisine to the world via this videos. I hesitatated absolutely nothing to purchase the class with is worth to me 100000 time more thatn what I payed. Thank you Gabi

Tom A.

Wonderful! I married into a very traditional Mexican family (Sepulveda, Alvarado) and was given the "secrets" of good Mexican food over many years. My mouth watered while Gabriela made her salsa. I love to garden so my salsa recipes grew out of my large surplus of tomatoes, chilis et al. Many of my relatives live in Texas and the chili Paquin is used a lot. It helps that I am a major "chili head" as well. I am looking forward to more of your classes.

Mark L.

Web to Table... we're going to make something for dinner from this class...