"Sobremesa is the extended period after a meal when people linger at the table to converse and relax. Nowhere is this more evident than at the seafood icon, Contramar. At this buzzing spot, where servers are constantly on the move and tables are packed at lunch, the energy is so contagious that it’s hard to resist saying yes to the whims of your waiter. Of course, people make reservations months in advance for their high-quality standbys that continue to impress, such as their pescado a la talla, a whole fish grilled and brushed with chile sauce and parsley, or simpler delights like tiritas Zihuatanejo—a variation of ceviche made with white fish, sliced and cooked in lemon, and topped with plenty of red onion—perfect for a hot day. photo credit: Contramar" - Mariana Camacho
