Javier Plascencia grew up in his father’s restaurants in Tijuana before becoming
an internationally respected chef who revitalized Tijuana as a culinary destination.
In each of his restaurants, from modernist Misión 19 in Tijuana and countryside
gem Finca Altozano in Guadalupe Valley; to Romesco, his Mexiterranean bistro
in Bonita; to his newly opened Bracero Cocina de Raiz in Little Italy, Plascencia
creates boundary-pushing menus that reflect his innovation, passion for the
craft and dire respect for the best seasonal products.
ON SAN DIEGO
It’s a great city—laid-back and relaxed, with
the best climate, beaches, surfing and parks.
It’s getting better and better. I’ve been
discovering great ethnic restaurants and
I’m also very excited about the scene here
in Little Italy, especially on Kettner Boulevard. The food is becoming very creative.
THE SAN DIEGO–BAJA CONNECTION
We share a passion for food, the same
oceans and ingredients; our lifestyles
are very similar, so there’s a lot of love
and respect out there. I think San Diego
chefs are discovering what real Baja is all
about—its wine, farmers, producers and
all the great street food that we have.
I love that I don’t need a car here; I walk
everywhere. The people-watching is awesome
and the nightlife is great. There are so many
great restaurants, from pizza to burgers,
pubs, breweries and taquerias. We have it all.
Playing some of the beautiful and
challenging golf courses, watching an
amazing sunset at the beach and doing a
tour of the city’s breweries.
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