No. 16 in the world · November 2026
Contramar
No. 16The one to order off the fire
The pescado a la talla, a whole butterflied fish half red chile, half green parsley, with tortillas
What it burns: Charcoal grill
Gabriela Cámara's lunch-only seafood house is the long Mexico City afternoon in one room; the talla is the dish every table orders.
Cook it at home
Whole grilled fish with garlic and chili oil (a la bilbaína)
45 min, 30 min hands-on · 2 to 3 people. The Getaria turbot, at home: a whole fish grilled on the bone stays juicy, and the sizzling garlic, chili and vinegar oil poured over at the end is the Basque finish. Turbot, branzino, sea bream or snapper all work; a fish basket makes turning easy.
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Checked November 4, 2026. Hours change and some sell out early; check before you cross town.
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