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Muy Delicioso

A new cookbook from renowned San Francisco chef Gabriela Cámara serves a fresh spin on Mexican classics.


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In My Mexico City Kitchen: Recipes and Convictions ($35, Lorena Jones Books), innovative chef and culinary trendsetter Gabriela Cámara shares 150 recipes of her simple yet sophisticated contemporary Mexican cooking. Cámara, who is the chef-owner of beloved Mexico City restaurant Contramar and its sister spot, Cala, in San Francisco, delivers fresh, vegetable-forward, legume-loving and seafoodcentric dishes. Delving into the pages of her tome, home cooks will discover everything from huevos rancheros and chiles rellenos to flan de cajeta and Cámara’s signature tuna tostadas. “To this day, my favorite thing is to be in the kitchen with people I love, turning fresh ingredients into a delicious meal that we all get to eat together,” Cámara says. “I cook what I love to eat: my own take on Mexican classics, with twists that have more to do with celebrating fresh and local ingredients than with being different for the sake of being different.”


Originally published in the May issue of San Francisco 

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