- its owner, the legendary gabi cámara, is as famous as her restaurant and a good friend of mine. - this is fish from all over mexico. this is super fresh, delicious, from different coasts. - so they speak spanish. - they all speak spanish. i think they've traveled. i think they've traveled. - what are you making me? - i'm making you pescado a la talla. - pescado a la talla is gabi's signature dish. today, she's making it with cabrilla, a mexican sea bass. ♪ ♪ - you can really feel the firmness of the meat. it's gonna be delicious. - before contramar, it was almost impossible to find restaurants in the capital serving fresh mexican fish. crazy, considering the country has 9,000 miles of coastline. ♪ ♪ you started the fish movement. - many people were eating fish on the coasts, but here in the city, you know, everybody wanted turbot from britain and french oysters. but though it sounds absurd, to make a restaurant with only mexican fish was super, super revolutionary.