The Chef · Rafael · Mexico City
Contramar
I've eaten the same tostada de atún here for years and it never slips. This is the CDMX lunch I measure others by.
The long midday seafood lunch this city is built around. Tuna tostadas and the split pescado a la talla, red and green, in a loud bright room.
— Rafael, The Chef
The move — Rafael's insider tip for Contramar — is in the app.
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