Events Press FAQ
In this collaboration, Contramar unveils new interpretations of its cuisine, blending its flavours with a contemporary perspective while remaining deeply rooted in its celebrated/culinary legacy. At the center of the space, a kitchen-performance showcases Contramar’s chef reinterpreting a signature dish, offering an artistic take on culinary traditions.
Guests can savor the iconic tuna tostada, made with mojama (dried tuna) and woven leeks as an interpretation of palma. This emphasis of balance between preserved ingredients and fresh culinary innovation, echoes the tradition of drying ingredients on petates, a Mexican craft with deep history.
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