Gabriela Cámara didn’t invent the tuna tostada, but her widely imitated version — raw sliced tuna, chipotle mayo, a sliver of avocado — is nevertheless 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 the aid of Frankie’s before heading returned to San Francisco, wherein she’s lived given that 2015 and runs Cala and Tacos Cala. Read all approximately 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-reduce oats with honey, dried cranberries, and almonds. Then I had any other cappuccino. I love oatmeal for breakfast. Period. I I love steel-cut oats lots extra than mushy oatmeal. It’s wholesome. It makes you experience proper. 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 have been asked to do it the ultimate time I turned into in New York by my friend Kim Hastreiter, who co-based Paper when they have been planning it. So I requested if they could bring about different human beings to make it more various, and asked them to include Ignacio Mattos, my indeed excellent buddy, and Laila Gohar.
