Javier Plascencia

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Javier Plascencia is a resident chef of Tijuana, B.C.

In 2011, he stated that the mission of restaurant Misión 19 is to revitalize the food scene in Tijuana, and the city itself. He calls his cooking style Cocina of Baja California, 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.[1]

Early life[edit]

Born to hard-working and entrepreneur parents (Juan Jose Plascencia aka: Don Tana), Javier Plascencia had his first culinary experience during his childhood with his brothers Juan Jose Plascencia (aka; Tana), Margu Plascencia and Julian Plascencia, in the kitchen of the family business, first at Giuseppis, later on at Caesar's, birthplace of the Caesar salad,[1] and after that, Saverios.[2] In his teens, he began his career as a chef studying in culinary arts schools of San Diego, California, and upon graduation, he worked in hotels and restaurants of the area, to later travel the world in search of flavors, ingredients and different types of cuisine, before returning to Tijuana to consolidate what would become his own style.

Restaurants[edit]

Restaurants past and present:

  • Caffé Saverios – Tijuana, B.C. – Italian cuisine , cafe and wine bar.
  • Misión 19, Cocina de Author, and neighboring Bar 20, (located in the first LEED-certified building in northern Mexico)[3]
  • Erizo, Cocina de Mariscos Estilo Tijuana, la casa del taco tijuanero, mariscos frescos de la Baja.[1]
  • Khao San, Cocina Tailandesa de la calle [1]
  • Caesar's Restaurante[3]
  • Villa Saverios[4]
  • Casa Plasencia[4]
  • Finca Altozano, Asador Campestre, Valle de Guadalupe, Ensenada. Outdoor restaurant that offers creative menu of international dishes and grilled meat.
  • Bracero, Cocina de Raíz. Mexican-American cuisine, baked and grilled food.Little Italy, San Diego (2015)[5]
  • Finca La Divina, Bed and Breakfast. Valle de Guadalupe, Ensenada[6]
  • Romescos. * Urban fusion of food from Italy and Mexico. San Diego, CA.[7]

References[edit]

  1. ^ a b c d "Master of a New Tijuana", New York Times, Josh Kun, March 8, 2011
  2. ^ "LETTER FROM TIJUANA: THE MISSIONARY; Can an adventurous chef remake his city’s image?", Dana Goodyear, the New Yorker, January 30, 2012
  3. ^ a b "A TASTE OF TIJUANA: JAVIER PLASCENCIA PROGRESSIVE MEAL", Chad Deal, San Diego Reader, July 23, 2013
  4. ^ a b "First Bite: Javier Plascencia, Our Man in Tijuana", LA Reader, Jonathan Gold Wed., Oct. 20 2010
  5. ^ http://sandiego.eater.com/2015/8/20/9178239/the-early-word-bracero-san-diego-javier-plascencia
  6. ^ "Chef Javier Plascencia". Chef Javier Plascencia (in Spanish). Retrieved 2016-03-01.
  7. ^ http://grupoplascencia.com/romesco