Javier Plascencia is a chef from Tijuana, Baja California, Mexico, considered the most famous chef of the city and of all chefs, the one whose cuisine most helped define a new cuisine, Baja Med.
Plascencia and Baja Med cuisine
In 2011, Plascencia told the New York Times that the mission of his signature restaurant Misión 19 was to "revitalize the food scene in Tijuana", and to "revitalize the city itself". In the interview, he called his cuisine "Baja Mediterranean", combining ingredients from the region. Examples of this style include duck skewered with licorice and sprinkled with guava dust; risotto topped with salt-cured nopalitos (prickly pear cactus) and charred octopus; and slow-cooked short ribs bathed in a mission fig syrup on top of a black mole sauce.
Born to – according to Plascencia – "hard-working and entrepreneurial" parents (Juan José Plascencia, aka: Don Tana), Javier started his culinary experience as a child alongside his brothers Juan Jose (aka; Tana), Margu and Julián in the kitchens of the family's restaurants, first at Giuseppis, later at Caesar's (birthplace of the Caesar salad) and then at Saverios. In his teens, he began his career as a chef studying in culinary arts schools in San Diego, California (immediately across the U.S.–Mexico border from Tijuana) and upon graduation, he worked in hotels and restaurants in the area. Plascencia told the Times that he would "later travel the world in search of flavors, ingredients and different types of cuisine, before returning to Tijuana to consolidate what would become my own style."
- Caesar's, birthplace of the Caesar salad, since its reopening in 2010
- Caffé Saverios, Italian cuisine, cafe and wine bar
- Casa Plascencia
- Cubo Bistro at CECUT Tijuana Cultural Center
- Misión 19 Cocina de Autor ("chef-driven cuisine"), and neighboring Bar 20, (located in the first LEED-certified building in northern Mexico)
- Erizo, specializing in Baja seafood and fish tacos.
- Khao San, Thai street food 
- Villa Saverios
Elsewhere on the Baja California peninsula
- Finca Altozano, Valle de Guadalupe. Outdoor "country grill" restaurant with grilled meat and international cuisine.
- Finca La Divina, Bed and Breakfast. Valle de Guadalupe
- Jazamango, Todos Santos, Baja California Sur, organic food, opened 2018
- (Closed): Bracero Cocina de Raíz. Cuisine of "Mexican roots" in Little Italy, San Diego (opened 2015, closed 2017). Nominated in 2016 for a James Beard Award for best new restaurant.
- Pez (opened February 2019), Tijuana-style seafood and fish tacos in Downtown Miami
- Romesco, Bonita in Greater San Diego from its opening in 2009; Plascencia ended his association with Romesco in 2017
- The Soul of Baja, 2017
- "Chef Javier Plascencia has transformed Tijuana". Fox News. 30 November 2016.
- Kun, Josh (8 March 2011). "Javier Plascencia, a Chef Out to Renew Tijuana" – via NYTimes.com.
- "Master of a New Tijuana", New York Times, Josh Kun, March 8, 2011
- "LETTER FROM TIJUANA: THE MISSIONARY; Can an adventurous chef remake his city’s image?", Dana Goodyear, the New Yorker, January 30, 2012
- "A TASTE OF TIJUANA: JAVIER PLASCENCIA PROGRESSIVE MEAL", Chad Deal, San Diego Reader, July 23, 2013
- "First Bite: Javier Plascencia, Our Man in Tijuana", LA Reader, Jonathan Gold Wed., Oct. 20 2010
- "Chef Javier Plascencia". Chef Javier Plascencia (in Spanish). Retrieved 2016-03-01.
- Fathom. "How Long Will Todos Santos Remain Mexico's Best-Kept Secret?". Forbes.
- Bridgwater, Keri (20 August 2015). "The Early Word On Bracero in Little Italy". Eater San Diego.
- "Award-Winning Chef Javier Plascencia Brings Upscale Tijuana Cooking to Miami". Food & Wine.
- "The best new restaurants in Miami to try right now". Time Out Miami.
- "Romesco - Grupo Plascencia". grupoplascencia.com.