november2011

116 SanDiegoMagazine.comNovember2011

BAJA’S BECOME A STRIKING MOVER IN REGIONAL CUISINE on both sides of

the border, and while its innovative chefs are crushing the clichés of what many din-

ers think of as traditional Mexican food, at the heart of this movement is the Plascenc-

ia family, and in particular Javier Plascencia—a provocateur of creative and striking

menus. The family owns and runs 12 restaurants, including Romesco on the U.S. side

in Bonita. Javier Plascencia supervises four of the kitchens and runs three, including

Tijuana’s Mision 19, named as a tribute to the artisanal food of Spanish missions from

Baja to Northern California.

The restaurant, in Zona Urbana Rio, the city’s business district, sits on the second

fl oor of a cool and modern concrete offi ce building. But the airy space, while domi-

❯❯ DINING | Review

A Tijuana chef—with ties

to San Diego—is quietly

becoming an international

culinary darling with a

daring new menu

LUIS GARCIA

Chef Luis Plascencia

Mision 19

[ Try It ]

Misin San Javier 10643,

Zona Urbana Rio Tijuana,

Tijuana, Mexico

011-52-664-634-24-93

Parfait of Avocado Meringue,

thick, housemade yogurt, diced

Baja scallops, Persian cucumbers,

soy jelly, chiltipin, and sea bean

Mexican version of

risotto with arborio

rice and heirloom eye

of the goat beans

Restaurant Interiorpork belly “taco”