Contramar

"This probably isn’t the first time you’ve heard of Contramar, and it won’t be the last. It’s legendary for its seafood-focused menu, and you should absolutely make a point to come here for the tuna tostadas and whole fish covered in red and green sauce. Make a reservation for lunch, when the sprawling dining room becomes an all-out party. If this is your first time in CDMX, a meal at Contramar is essential dining." - guillaume guevara

"This probably isn’t the first time you’ve heard of Contramar, and it won’t be the last. It’s legendary for its seafood-focused menu, and you should absolutely make a point to come here for the tuna tostadas and whole fish covered in red and green sauce. Make a reservation for lunch, when the sprawling dining room becomes an all-out party. If this is your first time in CDMX, a meal at Contramar is essential dining." - guillaume guevara

"If this is your first time in Mexico City, a meal at Contramar is essential. And if this is your fourth time in Mexico City, a meal at Contramar is still essential. Set aside an entire afternoon for a long lunch in the sprawling dining room that turns into an all-out party fueled by micheladas and tostadas de atún. And while the crowd can skew tourist-heavy, you’ll still see plenty of locals mixed in. Do as they do and order a tequilita with the famous fish." - guillaume guevara

"Contramar, with its beautiful terrace and its huge windows framing views of the outside, will enchant you from start to finish. Inside, the music and the hustle and bustle of the open kitchen help liven up the atmosphere. Chef Gabriela Cámara has other restaurants in Mexico City but this one has been open since 1998. The house specialty, with a focus on fish and seafood, is the tuna tostada, and it's the dish that everyone comes to savor. Although it is not a taqueria, it offers a series of tacos as delicious as shrimp, octopus carnitas, or al pastor made with fish and a touch of pineapple, cilantro, and chives. Remember to leave room for dessert: the meringue with strawberries is the most requested." - Michelin Inspector

"The dining room at Contramar is large and airy, the service is impeccable, the wine is fantastic, and during lunch, this place turns into one of the best parties we’ve ever been to. The pescado a la talla is a butterflied fish cooked with green salsa on one side and red salsa on the other and is served alongside various taco fixings, which will result in both a very pleasant DIY situation and the photo you and all your followers have been waiting for. The entirety of the seafood-focused menu is worth your time, including the tuna tostadas, but if you’re unsure about what else to order, just take a look around and see how everyone else is doing it. There’s a lot you can learn from the businessmen next to you who are eating octopus and drinking micheladas with clamato.  And if you’re reading all of this knowing full well you made not a single reservation before you arrived, don’t worry—Contramar’s sister restaurant, Entremar, also serves the famous fish tostadas, so try for a table there if the planning didn’t go quite as planned. " - willa moore