The charismatic personality of the Tijuana-born Chef Javier Plascencia reflects on his take on Baja Mediterranean cuisine, which obtains its ingredients from the fields, orchards, and farms of both sea and land. Plascencia began his career in his family’s kitchen, learning and then bending established cooking rules. He studied in Culinary Art Schools in San Diego, and after graduation, worked in a hotels and restaurants before traveling the world, tasting and exploring. In 1989, he opened his first restaurant, and today, Plascencia is Chef and owner of multiple restaurants in both Baja California and Southern California.

Plascencia has appeared in publications such as Food Arts, La Buena Mesa, Gourmet Magazine, San Diego Home and Garden, Catadores, Food & Wine, San Diego Magazine, GQ Mexico and as well known international press like the New York Times, Los Angeles Times, The New Yorker and the Washington Post. Plascencia has appeared on radio and television shows like Anthony Bourdain’s “No Reservations” “Mexico, One Plate at a Time” with Rick Bayless and “Bizarre Foods” with Andrew Zimmern.

His restaurant, Mision 19, was recently honored at a national level, recognized as Best New Restaurant in 2012 by Travel+Leisure Mexico.  In the summer of 2012, Plascencia undertook a new project called Finca Altozano in the Guadalupe Valley, a restaurant-vineyard set on a two-acre plot of land that was just named Best Wine Country Restaurant 2013 by San Diego Magazine.

His continued interest in promoting Baja led him to organize the first installment of the Baja Culinary Fest in October of 2011, and recognized as one of Tijuana and Baja California’s most passionate promoters, he was recently named one of the “Distinguished Bajacalifornians of 2013” by the state government. Described as one of the “50 people that are transforming Mexico” by Quien magazine, both for his work in promoting the people, product and culture of Baja California, Plascencia lives in Tijuana.


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