Gabriela Camara Biography
A native of Chihuahua, Mexico, Gabriela Camara is a Mexican author, restaurant owner, and chef. In 1998, Cámara opened Contramar, a restaurant specializing in seafood, in Mexico City and Cala in San Francisco in 2015.
Gabriela Camara Age
Camara’s age, date of birth, and birthday are not publicly available. However, this section will be updated once its information is available.
Gabriela Camara Height
Camara stands at an average height. Details regarding her actual height and weight are publically not available. We will update this section when the information is available.
Gabriela Camara Education
Unfortunately, details about where she went to high school or college are not publicly available. We will update this section as soon as the information is available.
Gabriela Camara Family
Friends of Cámara consistently point to her own family as the abundance of the breezy self-belief and magnanimity that permeate her restaurants. Her father, a professor of education, comes from a large and prosperous family in Mexico City, and her mother, an art historian, is a Florentine who grew up in Philadelphia.
The Cámaras met at the Catholic Center at Harvard as graduate students (Gabriela’s father is a retired Jesuit priest, and her mother once had dreams of becoming a nun), and Gabriela was born in Chihuahua City, where her father had moved with the Jesuits to make a school and a health center. They were finally joined by her mother, who finished a doctoral dissertation on mosaics in southern Italy. Gabriela and her brother were raised mainly in Tepoztlán, a town in a panoramic valley south of Mexico City that is a routine weekend goal for families from the capital.
Gabriela Camara Husband
Camara has not come to the public concerning her relationship. It is not known whether she is married or in a relationship. Her husband’s information will be updated when available. Cámara has been living in San Francisco with her nine-year-old son, Lucas.
Gabriela Camara Net Worth
Camara’s net worth is not publicly available. We will update this section.
Gabriela Camara Recipes
Aguachile verde. Aguachile is a Mexican variation of ceviche that originated in Sinaloa, Mexico.
Blackberry atole. Atole is a traditional Mexican drink made from ground masa, a fresh dough made from ground corn, served warm, usually sweetened with piloncillo, and scented with cinnamon.
“Salad” taco. The taco is an endlessly versatile format. Gabriela’s playful and refreshing salad taco recipe features fresh strips of cactus (nopal), peppery watercress, crisp radishes, and creamy ricotta Salata together in a fresh corn tortilla.
Salsa verde cruda. Gabriela’s zippy take on salsa verde, or green salsa, features a lush profile of green ingredients: fresh green tomatillos, green chiles, perfectly ripe avocado, a handful of aromatic cilantro, and crisp lettuce.
Pescado a la Talla. This stunning two-tone fish was the first dish Gabriela put on the menu at Contramar when it opened in 1998.
Quesadillas doradas. These Mexico City-style quesadillas—a stuffed, fried corn tortilla similar to an empanada—feature a filling of deeply savory huitlacoche, a type of edible corn fungus. Try Chef Gabriela’s quesadillas doradas recipe.
Tacos al pastor. Gabriela’s tacos al pastor recipe pays homage to this staple street food of Mexico City with a homemade adobo Rojo de chiles sauce, juicy pieces of marinated pork, and warm pineapple cooked in butter, all topped with a classic garnish of white onion and fresh cilantro.
Tostadas de atún. This iconic tuna tostadas recipe blends Mexican, Japanese, and Italian flavors and techniques:
Gabriela Camara Books
Her cookbook, My Mexico City Kitchen, was published in 2019, the year Cámara was appointed to the Mexican government’s Council of Cultural Diplomacy and as an advisor to President Andrés Manuel López Obrador.