Celebramos el tercer aniversario de Jazamango en Baja Sur y el Chef Javier Plascencia y todos están invitados a celebrar con estaciones de comida y vinos, beer garden, música en vivo, torneo de petanca y buena compañía.

Entrada Libre

We celebrate Jazamango's third anniversary in Baja Sur and everyone is invited to celebrate with food and wine stations, beer garden, live music, petanque tournament and good company.

No cover

Cocineros, Restauranteros, Reposteros, Sommeliers, Hoteleros de la Baja!
Los invitamos a la presentación de Vatel Club México Capítulo Baja California 🍴

 Este 25 de febrero en la Sala de Conferencias de VIA Corporativo 📍

RSVP: maribel.mm.pr@gmail.com

Evento para apoyar al restaurante de mariscos La Estrella afectado por los incendios en Popotla. Acompáñanos en esta especial cena en Misión 19 acompañado de distinguidos chefs como: Lorena Lopez, Luis Gomez, Oscar Torres, Roberto Miranda y Marcelo Hisaki.

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Event to support the seafood restaurant La Estrella affected by fires in Popotla. Join us for this special dinner at Misión 19 accompanied by talented chefs such as: Lorena Lopez, Luis Gomez, Oscar Torres, Roberto Miranda and Marcelo Hisaki.

Una invitación del Chef Javier Plascencia a algunos de los chefs más distinguidos de México y el mundo, para cocinar algunas de las recetas más icónicas de cada Chef y sus restaurantes. En esta ocasión nos acompañará el Chef Alfredo Villanueva, trayendo a Jazamango sus sabores más distinguidos. 

Reservaciones: Hola@jazamango.mx

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An invitation from Chef Javier Plascencia to some of the most distinguished chefs in Mexico and the world, to cook some of the most iconic recipes of each chef and his restaurants. On this occasion, Chef Alfredo Villanueva will join us, bringing his most distinguished flavors to Jazamango.

RSVP:  Hola@jazamango.mx

Este evento es una gran oportunidad para apoyar a los afectados en Australia. El 100% de las ganancias se destinará a Wildlife Victoria.

Cocinan: Alejandro Ruiz (Casa Oaxaca), Benito Molina y Solange Murris (Manzanilla), David Castro Hussong (Fauna, Valle de Guadalupe), Diego Sobrino (St. Regis), Enrique Olvera (Pujol), Eduardo Morari (Pangea, Monterrey), Elena Reygadas (Rosetta), Edgar Núñez (Sud 777), Jair Téllez (Merotoro), Javier Plasencia (Misión 19, Tijuana), José Luis Hinostroza (Arca, Tulum), Lalo García (Máximo Bistrot), Mikel Alonso y Gerard Bellver (Koma), Paul Bentley (Magno Brasserie).

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Special dinner to support those affected in Australia. 100% of the proceeds will go to Wildlife Victoria.

Cook:Alejandro Ruiz (Casa Oaxaca), Benito Molina y Solange Murris (Manzanilla), David Castro Hussong (Fauna, Valle de Guadalupe), Diego Sobrino (St. Regis), Enrique Olvera (Pujol), Eduardo Morari (Pangea, Monterrey), Elena Reygadas (Rosetta), Edgar Núñez (Sud 777), Jair Téllez (Merotoro), Javier Plasencia (Misión 19, Tijuana), José Luis Hinostroza (Arca, Tulum), Lalo García (Máximo Bistrot), Mikel Alonso y Gerard Bellver (Koma), Paul Bentley (Magno Brasserie).

Nuestra inspiración este año, Tijuana y sus emblemáticos platillos al estilo Misión 19.
Acompáñanos a celebrar nuestro 9no aniversario.

Opening Night of Season 3

Spring has Sprung and we are proud to bring you another season of ANIMALÓN under the old oak tree. The weather is warm and the rain has made all things in the Valle burst with color, fruit and life!

Join us this season and be amazed by another wonderful mix of culinary creativity brought to you by Chef Javier Plascencia, Chef Oscar Torres and their award-winning support team that brings you the unique experience you crave with each visit to Animalón.

Once again, the tasting menu will change monthly but there will continue to be an a la carte menu specifically curated for your Animalón dining pleasure.

Chef Javier Plascencia; Featured Chef at Food & Wine Table in Mexico City

REPUBLICA DE INGREDIENTES

Chef Javier Plascencia cocina con el Chef Leo Espinosa de Colombia un menu para exponer la riqueza y puntos de encuentro de la despensa latinoamerica.

Chef Javier Plascencia cooks with Chef Leo Espinosa of Colombia a menu to expose the richness and meeting points of the Latin American pantry.

In honor of National Hispanic Heritage Month & Filipino American History Month, Chef Javier Plascencia will be teaming up with Chef Anthony Sinsay of JSIX in downtown San Diego. This unique collaboration dinner will be an epic meal that will chronicle an historic trade of flavors and traditions between the Filipino and Mexican cultures via the Spanish trade routes.

Tickets are $85 pp. A beverage pairing can be added for an additional $35.

FOR RESERVATIONS: 619.531.8744

On Sunday, October 14th, Chef Javier Plascencia joins other local chefs as they come together to create awareness about the issue of food waste. The #WASTEDSD event is a partnership between Chef Works & Kitchens For Good, the non-profit organization that turns food waste into nutritious meals for the hungry in the community while also providing training for those interested in the culinary industry.

The event will take place in San Diego at Liberty Station. Tickets are $90pp and are available on their website, here.

a journey back to a different time...

DETAILS
MAY 7TH | 6:30PM | $125PP | CASA VEGA | LOS ANGELES
PURCHASE TICKETS HERE

Christina Vega, owner of the beloved landmark restaurant Casa Vega in Sherman Oaks, welcomes her talented cousin Javier Plascencia, Baja California’s celebrated chef, and author of The Soul of Baja; Bill Esparza, a James Beard Award-winning writer, leading expert on Mexican food, and author of L.A. Mexicano; and Roberto Berrelleza, chef and owner of Babita Mexicuisine in San Gabriel, for a progressive dinner. Celebrating the deeply rooted Mexican food culture, past and present, the six-course dinner includes a specialty margarita, souvenir photos, two cookbooks (The Soul of Baja and L.A. Mexicano), and a meet-and-greet opportunity with cookbook signings.

Please note, this event will have a communal seating format. For special seating requests, please email Megan at Megan.casavega@gmail.com.

Resort cocktail attire encouraged.