Many people go to Las Vegas and bet on red or black. But for the cook Gabriela However, it’s always about betting on red and green.
The Cámara will open the much-awaited one Kontramar Winery IN Fontainebleau Las Vegas on Saturday, March 28, serving up standout dishes like its iconic Pescado a la Talla Contramar. This, of course, is her whole grilled fish with red abalone and parsley. This red-green fish is Mexico City’s most popular item Counterattackand has inspired – and been copied by – many other chefs.
Kontramar Winery will also offer Contramar’s other greatest hits, such as a dessert cart with delectable treats including strawberry meringue. But Cámara wants to cast a wider net in Las Vegas with dishes that take the Contramar brand beyond the seafood and fresh produce it’s known for in Mexico City.
Thus, Cantina Contramar will serve new dishes such as wagyu aguachile, rib eye tiradito, chicken mole enchiladas and adobo braised pork tenderloin. The expansive menu will also feature Cámara’s version of a cantina-style Caesar salad, a tostada flight that includes Contramar’s popular tuna tostada, caviar-topped sopes and entrees (like slow-cooked short rib) that will be taco experiences crafted with house-made tortillas. This restaurant is very much designed for choose-your-own surf-and-turf adventures.
“I think it will be more inclusive to the public that will be visiting here in Vegas,” Cámara tells the Observer. She hopes adding more meat to Contramar’s repertoire will help grow his Las Vegas audience.
“I think it will be more accessible in terms of how you approach a menu and how you understand the cuisine,” says Cámara. “For a lot of Americans, Mexican food isn’t necessarily ceviche or seafood in general. It’s tacos. It’s carne asada. And we’re going to make amazing versions of those dishes.”
Cámara has experimented with different salsas, moles and adobos while developing Cantina Contramar’s menu. CHerred sweet potato, for example, is served with bone marrow salsa negra.
“We’re going to add complexity in terms of flavor and use exceptional ingredients,” says Cámara, who is sourcing California-raised meats such as Cross Creek Ranch wagyu. “We’re looking forward to working with our suppliers in California. We’re bringing in cheese from Point Reyes. We’re bringing in vegetables from the Los Angeles farmers market. It’s a real pleasure to be able to cook with these ingredients.”
Cantina Contramar adds international flair to The Fontainebleau Las Vegas Dining Collectionwhich also includes Alan Yau’s Club Chyna and Washing Potatoes; Ito Omakase of Masa Ito and Kevin Kim; David Grutman’s Papi Steak and Komodo; and Evan Funke’s Wolf Mother. This variety of destination restaurants was undoubtedly a key factor in Fontainebleau Las Vegas becoming the only casino in Las Vegas with a Michelin key in 2025.
Cantina Contramar will also add festive energy to the mix. Alcohol is a key component of any good cantina, so Casa Dragones co-founder Bertha González Nieves is partnering with Cámara for agave-powered cocktails and showcasing a flight of Casa Dragones tequila. Cámara looks forward to highlighting Mexican agave spirits and showing Vegas guests how well tequila and mezcal pair with food.
Cantina Contramar will have a margarita cart and tableside carajillos. “I think it will lead to more of a celebration in terms of tables interacting and looking at each other’s experiences,” says Cámara, who has been thinking about the next table’s dishes she will unveil at Cantina Contramar.
Cantina Contramar is all about celebrating Mexican culture and giving guests reasons to visit again and again. They can come for snacks, drinks and dessert. They can come for main dishes with meat. They might come for fish they’ve seen thousands of times on Instagram. They can go a lot and come for all at the same time.
“That’s why I wanted it to be a winery,” says Cámara. “A winery is a place where you can go and eat every day.”
Cantina Contramar, located at 2777 S. Las Vegas Blvd., Las Vegas, NV 89109, will be open seven days a week from 5:30 to 10:30 p.m.
