Baja is blazing hot right now in the food world. Javier Plascencia has been one breakout chef. The second generation chef toggles between Tijuana and San Diego. He now owns two of the more progressive restaurants in Tijuana, higher end Mision 19 and the recently expanded Erizo CebicheriaErizo Cebicheria. Stops at both establishments bookended a raucous group trip I joined that revolved around a visit to the inaugural Baja Culinary Fest. Erizo Cebicheria was just one stop that left a lasting impression.

Plascencia’s cafe and market, Erizo Cebicheria, sports a sea blue awning. The space houses communal tables and flat screen TVs. The walls display photos of local musicians and seafood workers. Blackboards list the latest catches, including pescado (fish), conchas (shelled seafood), ceviches and pescado ahumado (smoked fish). We enjoyed a series of small bites, none better than the scallop ceviche. Instead of tortilla chips, Chef Plascencia cleverly used chicharrones. The firm, naturally sweet slices of sea scallop joined red onion strands and sliced cucumber. The acidic, chile’d broth that worked wonders on its own, and played even better on slabs of crunchy fried pork skin.

Dose of Vitamin P spotlights my favorite pork dish from the previous week.