Chef Javier Plascencia
Javier Plascencia is a down-to-earth, charismatic man, who is continuously in the search for flavor. Born in Tijuana, and brought up in a hardworking family, Javier is a person with a natural curiosity for taste. This has led him to take an adventurous journey, first into Baja, and then to the rest of the world to find unique ingredients. There are no limits to his culinary vision.
After studying in San Diego, he opened his first restaurant in Tijuana in 1989, and today he is one of the most prolific entrepreneurs of the region, with several establishments, all with innovative concepts.
Also known as an ambassador, Javier Plascencia proudly represents Baja California, and speaks highly of it wherever he goes. He is a fervent promoter of local products, from wine and beer to meat from organic farms and seafood.
The story of Javier continues with his outdoors activities. The beautiful locations in the region put a spell on him, so he takes every opportunity to enjoy his favorite hobbies on the beach, valley or any other natural scenery of Baja California.
Chef Javier Plascencia is a man who is always surprising us, what will be his next experience?
Early Years
1970
He began his journey as a chef in his family’s kitchen, learning and experimenting the traditional “rules”. Subsequently, he studied in a culinary art school in San Diego, California. After graduating from his career, Javier worked for hotels and restaurants in the area. He started to travel around the world in order to observe and taste the most famous preparations of each site.
Erizo
2009
In 2009, Erizo was born as an inspiration of a trip to Peru. At the beginning it was just a ceviche bar with four tables which later became a chef-style restaurant where a charcoal grill was incorporated to prepare tacos and seafood with Baja products. This is how the essence of Erizo was born; Northern seafood cuisine.
Misión 19
2011
He opened his first restaurant in Tijuana in 1989, but it was not until 2011, with Misión 19 that Javier Plascencia defined the creative essence of his cuisine by consolidating his own style, based in his interpretation of the cuisine of Baja California. The premise: ingredients would be brought in from no more than 125 miles away, a metropolitan area encompassing. He became the man in charge of the first fine dining experience with an avant-garde menu in Tijuana, where he was the one to raise the flag of new Baja California cuisine.
Jazamango
2017
In early 2017, Jazamango opened with the concept of “farm to table” in the quiet town of Todos Santos in Baja California Sur. In an abundant and generous region, the essence of Jazamango contains the freshness of its dishes with seasonal vegetables, grown in its own garden to create Mexican country-style dishes with local products.
Finca Altozano
2017
During the summer of 2012, Javier undertook a new project in the Valle de Guadalupe: Finca Altozano, a vineyard restaurant within two hectares of land recognized as one of the best gastronomic destinations by Gourmet Awards. This organic and rustic outdoor space extends to the horizon of the valley, placing diners in the splendor of their nature. The specialty of its menu consists of roasted meats, complemented with products grown on the Finca itself. Javier Plascencia here makes use of an artifact known as “Chinese boxes”, which are basically ovens where he cooks grilled meats. It is one of his favorite methods.
Animalón
2017
One of his most recent projects is Animalón, a pop-up restaurant in Valle de Guadalupe where the freshness of an outdoor table, the aroma of an open kitchen and flavors of dishes inspired by the cuisine of the region are delighted. All of this under the shade of a two thousand year old oak.
The Soul of Baja
2017
Having accrued more than 30 years experience in the industry, Chef Javier decided to publish his first book The Soul of Baja. It contains stories which speak of land and sea and family stories told from the perspective of the characters who have witnessed the evolution of Chef Plascencia. His creations reflect the love for his homeland and his respect for ingredients, and also, the permanent cultural exchange experienced every day at his native Tijuana.
Today
2020
Javier Plascencia continues to work to promote creativity, product and people of Northern Mexico - inspiring students to discover food flavors and textures to create new ways to fully exploit their culinary potential.
