Contramar

Gabriela Cámara opened Contramar in 1998 and turned it into one of Mexico City's most influential seafood restaurants. The place draws crowds for its pescado a la talla — whole grilled fish split down the middle and dressed with two signature sauces, a fiery red and a fresh herbal green — and the tuna tostadas, layered with sashimi-grade tuna, avocado, and crisp fried leeks over baked corn tortillas. The Michelin Guide recognizes it, and its distinctive red-and-green fish presentation has been widely copied by restaurants around the world.

The dining room is bright and spacious, with high ceilings and an open layout. Service is professional and moves quickly, which helps given how busy the place gets. Reservations are essential — book at least three weeks ahead, and know that they'll give your table away after 10 minutes if you're late. Walk-ins can try for a spot at the bar, which tends to move faster. The tacos al pastor feature grilled fish with pineapple and onion, the Acapulco ceviche is consistently ordered, and the coconut flan makes a solid finish.