Javier Plascencia

Javier Plascencia (born Sep 2, 1967) is a resident chef of Tijuana, B.C., who has excelled for his innovative and sustainable style, which he defines as cuisine of Baja California, using ingredients from the fields, farms, land and sea of the region.

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

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.

Lifestyle

In addition to his career as a chef, Javier Plascencia enjoys surfing and golf, activities that he has been practicing for several years, as part of his experience of living in Baja California. He also likes being outdoors in the company of his pets and going out with his children.

Kitchen style

Javier Plascencia opened his first restaurant, Caffé Saverios, in Tijuana in 1989; but it was until 2011, with Misión 19, that he defined his creative cuisine, based on the culinary interpretation of Baja California, and the promotion of regional products to create something unique.

To Javier Plascencia, every kitchen tells a story; his is about Tijuana, the Guadalupe Valley and his multiple journeys around the world. It is based on the urban carbon and roast style, mixed with the typical ingredients of the dishes of the US-Mexico bi-national region.

Due to his concern to promote the city and the state, Javier Plascencia created the BAJA CULINARY FEST, an event that has been held for five years, that features the best of the regional cuisine.

In May 2013 he participated for the second consecutive year in Baja Bash, an event for the benefit of the Wildcoast association. That same year he was named Defender Oceans for his work on supporting fishing and farming ethics. He also was awarded as Distinguished Baja Californian, by the State Government.

His most recent gastronomic projects are Bracero, Cocina de Raíz in San Diego, California, that, with just eight months after its opening, has already won several prizes and important awards in the United States, as the nomination for the James Beard Award as best new restaurant in the US. Finca Altozano, Asador Campestre, and Finca La Divina, Bead and Breakfast, both in the Guadalupe Valley, results of his many trips to the state. Erizo, Baja Fish House & Market, and Khao San, urban fusion cuisine of Thailand and Tijuana, that were conceived during his journeys and culinary experiences in the East.

Awards and recognitions

2015

Chef of the Year - Festival Milesime Best Chef, Best in Baja category - San Diego Eater Best Chef in San Diego - San Diego Eater Best Chef - Todos Santos Magazine Best Chef - Todos Santos Magazine

2013

Distinguished Baja Californian Award - Government of Baja California One of the 50 People that Transform Mexico – QUIÉN Magazine

Press

New York Times The New Yorker The Washington Post Los Angeles Times Food Arts La Buena Mesa Gourmet Magazine San Diego Home and Garden Catadores Food & Wine San Diego Magazine GQ Mexico

TV appearances

Chef Dance - Sundance Film Festival No Reservations - Chef Anthony Bourdain Mexico, one plate at a time - Chef Rick Bayless Bizarre Foods - Andrew Zimmerman Guest judge, Top Chef USA - SONY Channel Conquest - SONY Channel Series

Restaurants

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