Gabriela Cámara didn’t invent the tuna tostada, but her widely imitated version — raw sliced tuna, chipotle mayo, a sliver of avocado — is an iconic Mexico City dish. It’s one of the chef’s signature contributions to Mexican cooking at her celebrated and trendsetting Contramar. This week, it turned into announced she could go back to Mexico City to function as an adviser to President Andrés Manuel López Obrador. The news comes most effective days before the release of Cámara’s first cookbook,
My Mexico City Kitchen, and the Tribeca Film Festival debut of A Tale of Two Kitchens, a short documentary about her restaurants. In New York for an Art of Justice gain dinner, she made sure to get in a pizza nightcap and stop with Frankie’s aid before returning to San Francisco, where she’s lived since 2015 and runs Cala and Tacos Cala. Please read all about it in this week’s Grub Street Diet.
I flew from Mexico City to New York on Wednesday and began my day with breakfast at the Marlton Inn. I drank a cappuccino and ate a bowl of steel-reduced oats with honey, dried cranberries, and almonds. Then I had another cappuccino. I love oatmeal for breakfast. Period. I love steel-cut oats much more than mushy oatmeal. It’s wholesome. It makes you experience properly. My idea is that anywhere I am, it’s uniform. It offers continuity. I spent the day cooking for the gain dinner for Agnes Gund’s Art for Justice. I was asked to do it the time in New York by my friend Kim Hastreiter, who co-based Paper when they were planning it. So I requested they bring about different human beings to make it more varied and asked them to include Ignacio Mattos, my excellent buddy, and Laila Gohar.
