The sleek dining space was designed by Frida Escobedo.
Photo by Maureen Martinez Evans
Tell us about the ambiance.
The incredibly talented Frida Escobedo designed this space. She is not only a fantastic architect but a close friend of mine, and I’m extremely proud to have her as a partner on this project. Frida took the essence of Contramar in Mexico City and reimagined it for Vegas: a single-level dining room, high ceilings, open spaces and a very communal feeling. Frida and her team brought beautiful artisanal elements, like volcanic stone tiles and copper from Michoacán, that honor Mexico’s craft tradition, while maintaining a very contemporary and refined aesthetic.
How would you describe the restaurant’s cuisine?
It’s very fresh, vibrant and delicious. We want to offer our diners an authentic bite of Mexico, and to let every ingredient shine. It’s also perfect for sharing. We have a beautiful private dining room that captures the essence of what we love most: gathering around the table. Guests can book it for everything from business lunches to family celebrations and have a very intimate meal.
“We want to offer our diners an authentic bite of Mexico, and to let every ingredient shine.” –GABRIELA CÁMARA
What should we order?
We built a menu showcasing some Contramar classics, like Pescado a la Talla Contramar and tuna tostada. We also incorporated a couple of other favorite dishes, like the crudo de camarón with salsa macha from Caracol de Mar, and camote a las brasas, the charred sweet potato with bone marrow salsa negra, from CALA. We created a very exciting array of new dishes for Vegas. Some of these items are our own twists on cantina staples, like the tableside Caesar salad and the tacos de gaoneras with wagyu tenderloin and grilled onions, as well as new, original dishes like the sope elegante with Imperial caviar and crème fraîche, and the short rib with black adobo. As for drinks, guests can’t leave without trying the Dragones Rosa, a cocktail we developed with Bertha González Nieves. It’s prepared with Casa Dragones blanco tequila, vermouth bianco, tomato, guava and lime—very refreshing!
For dessert, try the tamal de chocolate topped with hoja santa ice cream and chocolate crumbles.
What’s an off-menu dish or cocktail that your VIPs love?
Make sure to ask about the carnitas de atún. They are a delicious take on traditional pork carnitas.
What would you personally order?
If it’s a hot day out (which is very common in Vegas!), I’d go for something light and fresh, like the coctel vuelve a la vida, which we make with octopus, shrimp, fish and a Mexican cocktail sauce. But for a long, relaxed dinner with friends, I’d make sure we had a few things to share, like the chamorro or the carne asada, and of course, the Pescado a la Talla Contramar.
Dining and Cooking