Baja Meets NYC with Chef Javier Plascencia

Javier Plascencia, the chef behind Mision 19 and Finca Altozano, is alternately referred to as “the Tijuanense celebrity chef” and “Tijuana’s hero.” The reason behind the effusive monikers is two-fold: first, he is credited with saving the Tijuana fine dining scene; second, he played a large part in restoring the city’s image following a wave of violence in 2007.

As a culinary destination, Tijuana is perhaps best known for its street food. But it also has a lesser-known tradition of fine dining. Plascencia’s family, which owns and runs 10 restaurants including Mision 19, has been at the heart of that tradition for almost 30 years. At Mision 19, whose name is a tribute to the artisanal food of Spanish missions from Baja to Northern California, every ingredient used and every wine poured is sourced from within a 120-mile radius, from the Tijuana markets to the vineyards of Guadalupe Valley to the farmer’s markets in San Diego. 

Plascencia, who was born and raised in Tijuana but attended high school and culinary school in San Diego, calls his cooking “Baja Mediterranean” or “Baja Med.” It’s a style defined by a fusion of traditional Mexican cuisine combined with Asian flavors and fresh local ingredients, among them wine and olive oil, that are the result of Baja California’s Mediterranean-like weather.

“This [Baja Med] is a fresher, more modern approach, but I still use maíz, masa, tortilla, and chile; not only because they are Mexican ingredients but because they are all part of my dishes,” Plascencia said. 

The restaurant, which recently celebrated its third anniversary, is located in the city’s business district, Zona Urbana Rio, on the second floor of a contemporary concrete building with floor-to-ceiling glass windows that create an open, friendly atmosphere. “When we opened we knew it wasn’t the best time to do it; yet it has evolved and we got a great response from people,” Plascencia said.

Though Mision 19 is his priority and where you’ll find him most days, Plascencia’s Finca Altozano, an outdoor restaurant-vineyard on a 2 acre plot in Baja California’s Guadalupe Valley, will start taking more of his time. The reason? Expansion. 

“This summer we want to have a villa with cabins so people have the option to stay with us.” said Plascencia. “Though we already have a presence here, we never expected this acceptance and success.”

What’s next for Plascencia? Find out here. 

Finca Altozano opened its outdoor asador in the summer of 2012. “The concept of this rustic cuisine came to life from seeing that it was something that the valley needed,” continued Plascencia. “We had Manzanilla and Laja, but we were missing something more family friendly and informal, where people can even bring their pets and spend as much time as they want.”

Another Finca goal is sharing the legacy of the earth. “When we run out of a fresh ingredient, we go to the garden and grab it. We teach kids that organic, fresh and natural relationship with the land; we show them how to respect the ingredients and natural sources,” Plascencia said. 

It’s an ethos that is attracting attention. Baja has recently become a star within the regional Mexican and California culinary community, and is presently extending its reach to the east coast. This month, Plascencia will travel to New York to participate in Baja Meets New York, a first annual festival celebrating the food and wine of Baja’s Valle de Guadalupe.

“Baja California is a new cuisine for many,” Plascencia said. “It doesn’t have the history of what most people know as the traditional Mexican cuisine. That’s why bringing Baja to New York as part of Baja Meets NYC is the big deal. We are truly excited about it. Not to mention the opportunity to connect with the large Mexican community in New York.”

But Plascencia isn’t one to rest on his laurels. He’s currently looking at possible restaurant spots in San Diego, working on the Baja California Culinary Fest, stopping by Millesime in Portugal, and making an appearance at Baja Bash in San Diego to support the Wildcoast organization and their work in conserving the wild beaches, islands, and lagoons of Baja California. 

Additionally, he will soon produce his own wine (a Merlot and Cabernet Tempranillo) and is currently working on his first cookbook. “We are looking for sponsors, and working on the recipes, but the plan is to have it on the market by the end of this year.”

If you are planning to attend his dinner at Baja Meets New York, prepare yourself for adventure. He’ll bring his new mole carbonizado (charred mole), along with his “surf-n-turf style, big flavors and textures.” 

“Get ready to be surprised!” Plascencia said. “I want people to remember, to take with them the fearless combination of flavors, the outstanding quality of Mexican wines and products. I want to ingrain Baja in their palate forever.”

Plascencia will be participating in two Baja Meets NYC events: a paired wine dinner at Roberto Santibanez’s Fonda featuring wines by Joaquin Prieto’s Tres Valles and Mauricio Cantu‘s Cava Aragon 126 and Madera 5, and an 8-course paired wine dinner featuring all wines and chef at Hotel Americano. For tickets click here.