The foodie world exploded when the New Yorker published a seminal piece on Tijuana‘s master chef Javier Plascencia and his new temple of gastronomy Mision 19. Additional rave reviews followed an another important article in the New York Times. Javier grew up on both sides of the U.S.-Mexico border, is a surfer and has done a lot to help revolutionize the image of Tijuana and Baja. Along with Diego Hernandez of Corazon de Tierra in the Guadalupe Valley, Benito Molina and Solange Muris of Manzanilla in Ensenada and Javier and David Martinez of Boules and Muelle 3 in Ensenada have really helped to bring about a food revolution in Baja and Mexico.
Javier Plascencia, who told the New York Times, “I am proud of being from Tijuana.”
Since Javier has kindly agreed to be one of the featured chef’s at the WiLDCOAST BAJA BASH on June 2nd (along with Molina, Muris and Hernandez and music by Nortec Collective-Hiperboreal), I paid him a long overdue visit at his temple of food in Tijuana’s Zona Rio district. Buy your tickets now and get them here.
Let’s just say it was on of the best meals I’ve ever eaten. Javier is super gracious and obviously a genius at taking the authentic food of Baja and Mexico and creating a new, unique and brilliant cuisine that is nothing like I’ve eaten before.
I started off the meal with a nopal salad. Delicioso!!
Octopus with pistachio and garbanzo. I love pulpo and this was grilled and incredible.
After an amazing vegetable soup, I dug into my main course, fresh tuna.
Coyotas with cafe granizado and dulce de leche ice-cream.
Mision 19 is located in the Via Corporativo bulding on Mision de San Javier 10643, Zona Rio, Tijuana. Don’t wait to go there.
Related articles
- Surf and Boules in Ensenada: A Super Day in the Biarritz of Mexico (sergededina.com)
- Seafood Suite at Ensenada’s Muelle 3 (sergededina.com)
