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Contramar: 6 aps & 3 entrees later: gr8 sope of red chile fish w crema &queso fresco stands out
4 Jul 2010 22:09

Contramar: 6 aps & 3 entrees later: gr8 sope of red chile fish w crema &queso fresco stands out 



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Rick Bayless

Chicago

Chef/Owner of Frontera Grill, Cookbook Author, Host of Mexico-One Plate at a Time

web www.rickbayless.com

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Restos closed! Arrived in Mexico City w 38 staff for annual staff trip. Headed to Contramar in Condesa 4 seafood Contramar: 6 aps & 3 entrees later: gr8 sope of red chile fish w crema &queso fresco stands out Contramar: pescado a la talla, split pargo (drum) cooked over coals with red chile marinade
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