Gabriela Cámara, chef at Contramar and Cala, as well as the Mexican’s president food policy advisor, makes a red and green grilled snapper in the MUNCHIES Test Kitchen. This signature dish from Contramar is simple enough to make at home yet packs a flavor punch. With half spicy salsa and half mild, there’s something for everyone. Serve it butterflied open or grab a tortilla, some refried beans, and some extra salsa and you’ve got grilled snapper tacos. Check out the recipe here: https://www.vice.com/en_us/article/43zkqm/contramars-red-and-green-grilled-snapper-recipeSubscribe to Munchies here: http://bit.ly/Subscribe-to-MUNCHIES
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