Gabriela Cámara’s Mexico City Kitchen

Photo by Ana Lorenzana

Photo by Ana Lorenzana

The industry dynamo Gabriela Cámara talks to us about her recipes and convictions not just for the food world, but for the world at large. Gabriela is the force behind Contramar in Mexico City, Cala in San Fransisco, and the upcoming Onda in Los Angeles, which she opening in partnership with Jessica Koslow of Sqirl. Gabriela has just published her first cookbook My Mexico City Kitchen, a collection of her top recipes, advice, and observations. Gabriela also shares her latest work outside of the kitchen: working with the Mexican government to promote food safety, security, and sustainability.

Plus, Jen Jacobs of Wandering Whisk tells us who she thinks is the Bombe!

Thank you to today’s sponsor:

Handome Brook Farm Logo


Buy The Book!

 
My Mexico City Kitchen: Recipes and Convictions
By Gabriela Camara, Malena Watrous
 

Cherry Bombe is part of the Amazon Affiliate network. We make a small percentage of any purchase you make via our website. Thank you in advance for your support of Cherry Bombe and our favorite authors! 


Artwork by Nancy Pappas

Artwork by Nancy Pappas

What does the Future of Food mean to you?


The Cherry Bombe team toured America last year to ask women in the food space this very question.

Check out this new Radio Cherry Bombe Miniseries to hear from members of the Bombesquad across the country about what they think the future has in store for them, the food world, and the planet.

We hope the Future of Food inspires you to think about your future.

Thanks to Kerrygold for sponsoring our tour!


You might like...

Meet Nigella!

SMALL THINGS, BIg Changes!

Keep It Clean in the Kitchen

The Latest Issue