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My Mexico City with Máximo’s Chef Lalo García
"For a memorable seafood meal at Contramar, start with a tostada—perhaps one topped with diced raw scallop tossed in salsa macha—then savor pulpo a la Gallega, a simple dish of tender octopus and potato cubes dressed with olive oil, flaky sea salt, and paprika, and don’t miss their signature pescado a la talla with red and green rubs on each side." - David Shortell
