Chef Gabriela Cámara Has Breakfast Strategies “I just think of getting a larger breakfast once I have greater time: It’s tactical.”

Gabriela Cámara didn’t invent the tuna tostada, but her widely imitated version — uncooked 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 can go back to Mexico City to function 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 quick 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.
Thursday, April 18
I flew from Mexico City to New York on Wednesday and began my day with breakfast at my inn, the Marlton. 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 it a 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 way of 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 surely excellent buddy, and Laila Gohar. Then we brought Mashama Bailey. We had been cooking, and Ignacio and I wanted to percentage a hamburger, so we went to his restaurant Café Altro Paradiso for lunch. We shared the endive salad with anchovies, hazelnuts, and Gorgonzola, and the Wagyu burger with caramelized radicchio and greater Gorgonzola. I suppose it’s one of the nice hamburgers in New York. I also drank a macchiato and masses of glowing water.
We went again to Kim’s for the dinner, which started at 6:30 p.M., and spent the next few hours nibbling on what we had made. Oysters with serrano chile and kohlrabi mignonette; sturgeon caviar; black bass and sea-bean tostadas with Manzano-chile aïoli; Low Country shrimp perloo with royal purple shrimp from Charleston; Heritage Carolina Gold and Jefferson crimson rice with spring peas and favas; smoked eggplant with yuzu-kosho; white beans with ramp pesto; malfatti with asparagus and black truffles; fennel salad with olives and provolone; and ginger ice-cream cookies. I additionally drank margarita.
Afterward, we went to Mimi’s. Just for a drink. I don’t consider what wine we had, they pick it, but it was a really excellent one. I am aware of it changed into French.
Then, a bit earlier than nighttime, I had a slice of pepperoni and a slice of cheese from Joe’s. I’ve been before, I love to go on every occasion I can. I eat pizza type of casually. I don’t ever have a yearning for it, virtually. Okay, maybe every so often. Joe’s is actually an area I companion with being out late, having a drink — simply exactly the way it occurred.
I clearly desire that whenever I went to New York I planned my food out, the manner people make trips around food. I’m in food, so why don’t I try this? But one of the matters that take place is that I kind of devour anywhere — properly, no longer wherever. But certain journeys, this experience, I just ate where I should.