Nothing Is Cooler Than Going Out to Dinner
In Mexico City, there is an airy, sun-filled restaurant called Contramar that offers a whole grilled snapper, flayed and then smeared with red chilis on one side, and green herbs on the other. The fish arrives on a minimalist wooden plate, surrounded by a series of small accouterments—sliced limes; tortillas; silky-smooth black beans; a shallow bowl of creamy, verdant sauce that looks like it was probably made with avocado.


























