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Javier Plascencia

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Mexican Food San Diego

Bracero Cocina Pink Grouper Zarandeado (Food of the Week) [CLOSED]

Bracero Cocina is a contemporary, double-decker Mexican restaurant from Coni’seafood in Los Angeles, where they use snook. At Bracero, they use a different marinade and showcased pink grouper, a flaky fish with crisp skin...
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Mexican Food Tijuana

Erizo Cebicheria: Contemporary Showcase for Baja Seafood

Erizo Cebicheria is one of the latest concepts from rising chef and tireless Baja proponent Javier Plascencia, and it’s just one of the places that Street Gourmet LA founder Bill Esparza introduced us to...
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Mexican Food Tijuana

Mision 19: The Place to Be During Baja Culinary Fest

The reason our bus left Union Station so early on a Friday afternoon was so that we could make it to a pair of marquee Baja Culinary Fest dinners in up-and-coming Tijuana. About 30%...
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Ceviche Tijuana

Erizo Cebicheria Scallop Ceviche with Chicharrones (Dose of Vitamin P)

Baja is blazing hot right now in the food world, and the breakout chef has been Javier Plascencia, who now owns two of the more progressive restaurants in Tijuana, Mision 19 and the recently...
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Chef Baja

Interview: Chef Javier Plascencia discusses Mexican Cuisine, Hiring Practices, Prized Proteins + Baja Culinary Fest

If the Baja dining scene were a meteoroid, then Javier Plascencia would inevitably be at center mass. Sure, some of his contemporaries are also producing exciting food using local ingredients, including Miguel Angel Guerrero...
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Food Writer New York City

Week in Pictures: Quebec, Baja + Restaurant Girl Visits L.A.

Every week involves a seemingly continuous stream of food, drinks and people. Of course not every taste or conversation is post-able, but the range of experiences is usually pretty amazing. Here are some highlights...
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