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But though it sounds absurd, to make a restaurant with only mexican fish was super, super revolutionary. okay, so now our fish is ready, and we re gonna make the salsas. and we re gonna make the garlic and parsley sauce. fresh parsley and garlic, olive oil, a little bit of spices. [whirring] - nice and green. oh, my god, that looks so good. - it comes from an italian salsa verde. my mother is from italy. my grandmother made the best salsa verde. and now, red palla. [upbeat music] - fresh and fiery, the salsas are a celebration of gabi s heritage, green for italy and red for mexico, with four types of chilis. - we re gonna put all of this in the blender. this has the cloves. - so interesting. cloves is such an interesting ingredient. - well, you know, mexican food is a combination of foods and ingredients from everywhere. ....
- this is, yeah, my favorite market. this is just one of the 300 markets that we have in the city. - 300. - 300. - people come here for groceries, not the supermarket? - i think you have a little mix of both. prepackaged stuff, you get those in the supermarket, and you come here for fresh stuff. - oh, my god! this is, like, the most beautiful stall! - look at the chilis. how long it takes do you think it takes? yeah, exactly. - look at this! habaneros! many stallholders use this amazing produce to create street food to die for. i challenge anyone not to be tempted by these mouthwatering dishes. wow. what is it? - it s a green chorizo stand. - green chorizo. - yeah. it s amazing. and it s green because of all the things they put in, they mix with the meat. the put, like, poblano pepper, serrano pepper, spinach. - and how do you eat it? - in a taco. you can eat it in a taco. [speaking spanish] ....
- honorary chilanga. - true. - cheers for that. - cheers for that. - cheers. - ole! - pescado a la talla. - i may just be an honorary chilanga, but look at this mexico city classic i ve helped make. wow. you can taste all of the chilis, the garlic, the salt. oh, my god. let me taste let me taste the green side. [laughs] - oh, the green side is amazing. - mmm. people know mexico as tacos, tequila, tacos, tequila, tacos, tequila. this changes that idea. and i feel like contramar has turned it on its head and said, this is mexican food. - i love that mexican food is now that! it s not only, like, taco tuesday. - it s it s so much more than that. i don t know the secret to happiness. all i know is, every time i eat mexican food, i m happy. - yeah. but it s true! - but it s true! - beautiful. - for me, contramar captures the spirit of mexico city. ....
And we re gonna make the salsas. and we re gonna make the garlic and parsley sauce. fresh parsley and garlic, olive oil, a little bit of spices. [whirring] - nice and green. oh, my god, that looks so good. - it comes from an italian salsa verde. my mother is from italy. my grandmother made the best salsa verde. and now, red palla. [upbeat music] - fresh and fiery, the salsas are a celebration of gabi s heritage, green for italy and red for mexico, with four types of chilis. - we re gonna put all of this in the blender. this has the cloves. - so interesting. cloves is such an interesting ingredient. - well, you know, mexican food is a combination of foods and ingredients from everywhere. - all over the world. - because first, we had the indigenous cultures, all throughout the americas, and then the europeans come. you have all these extra ingredients from europe and asia. ....
Prepackaged stuff, you get those in the supermarket, and you come here for fresh stuff. - oh, my god! this is, like, the most beautiful stall! - look at the chilis. how long it takes do you think it takes? yeah, exactly. - look at this! habaneros! many stallholders use this amazing produce to create street food to die for. i challenge anyone not to be tempted by these mouthwatering dishes. wow. what is it? - it s a green chorizo stand. - green chorizo. - yeah. it s amazing. and it s green because of all the things they put in, they mix with the meat. the put, like, poblano pepper, serrano pepper, spinach. - and how do you eat it? - in a taco. you can eat it in a taco. [speaking spanish] - [gasps] look at all these salsas. - we need our toppings. - oh, my god. i m gonna get in trouble with that serrano. and i m gonna do green salsa. all right. here goes my it s hot. ....