Javier Plascencia
Javier Plascencia – The Food and Wine of Baja
6 course Menu $52/ Bar Bites$3-5/ Baja Wine Parings$30, Baja wine list, or corkage $20
STREET FOOD-INSPIRED SMALL PLATES
smoked marlin and tapenade/guacamole tostada.
blue fin tuna and dried beef machaca tostada.
isla de cedros abalone chorizo sope.
fideo and morcilla wood fired taco.
casa plasencia beef cheek taco.
chocolata clam cocktail.
sea urchin and quail egg chupe.
- BAJA SEAFOOD AND FISH CRUDO SAMPLER 1 Mackarel tartare, mezcal cured,orange pico de gallo. 2. Geoduck clam ceviche,persimmon,chipotle. 3. Abalone and Conch in escabeche,negra modelo beer espuma.
- OCTOPUS CARPACCIO|nopales,fresh garbanzo beans,habanero-ponzu,citrus infused baja extra virgin olive oil.
- YOUNG RANCHO CORTEZ LAMB RAVIOLINI|barbacoa broth,heirloom beans,valle de guadalupe organic pickled veggies,yerbabuena oil.
- BEEF SHORT RIB| fig leaves,plantain choyoyones,black mole,raw cacao,mission figs,smoke.
- BAJA CALIFORNIA CHEESE SELECTION| homemade condiments and preserves.
- MAMEY PANNA COTTA|Sweet corn tamal, Poached Rhubarb, Pineapple Candy, Micro Cilantro
Wines:
60/40 (Sesenta/Quarenta) Javier custom-blends Chenin Blanc and Riesling from L.A. Cetto. Almost clear, brilliant in color. A wild blend of Chenin Blanc (dry) with Riesling (fruity) to create a palate pleasing partner seafood. Guadalupe Valley
’09 L.A. Cetto Chardonnay Pale yellow-gold in color, aromas of citrus and minerals. Tastes of bright citrus fruits and with creaminess. Finish is sprightly and dry. The acids prepare you for your next bite. Guadalupe Valley
’04 Nebbiolo Reserva Privada The best expression in the New World of Piemonte’s prized grape. Garnet in color, a nose of
Violets, leather, tobacco. The taste is old world as expressed by New World talent. The winemaker, Camillo Magoni is originally from Italy and in 2009 was named winemaker of the year in Italy –even though he has perfected his craft for the past 46 years in Guadalupe Valley! Guadalupe Valley
’04 Vinisterra Cascabel A blend of 70% Tempranillo and 30% Grenache. Ruby-Garnet in color, aromas of roses, red berries, dried plums. Tastes of plum, black and red berries. Tannins are smooth and the finish is satisfying. Valles de Baja, California
’06 Bodegas San Rafael 100% Syrah A newer wine region, to the south of Guadalupe Valley. The soils are less minerally here.
Colored Deep Ruby, aromas of raspberry, bacon, dried red, stone fruits, licorice. Long finish. Ojos Negros
’04 Bodegas San Rafael 100% Cabernet Sauvignon Again, the newer region produces a wine of less minerality and more fruit forward. Deep ruby-garnet, Aromas of Cassis, old roses. Tastes like a Cabernet of much older age. Ojos Negros
’08 Emeve Malbec: New World Malbec! This is fruit-forward, smooth wine. Color of dark rubies, aromas of red berries,
Herbs and background of vanilla. Tastes fresh and lively on the palate. Guadalupe Valley Gold Medal International Competition XVIII Ensenada Tierra del Vino
Chef Javier Plascencia
The charismatic personality of Chef Javier Plascencia is reflected in his interpretation of the cuisine he has named, “Baja Mediterranean,” for which he is an energetic and articulate promoter.
Baja Mediterranean Cuisine pulls from the fields, orchards, organic and free-range farms on land and sea for its ingredients. Chef Javier has an innate feeling for how the freshest herbs, spices, fruits, vegetables, land and sea foods can be mixed and prepared to create completely new, savory experiences.
Chef Javier started his career in his family’s kitchens, learning and experimenting with the “rules” of food preparation. Attending Culinary Arts school and colleges in San Diego, he graduated and worked in several fine hotels and restaurants in the San Diego area before traveling the world, tasting and questioning everywhere he visited.
Shortly after his global, hands-on experiences, he opened the first of his restaurants in Tijuana. Today, as executive Chef-owner of nearly a dozen restaurants throughout Baja and Southern California, Chef Javier oversees the restaurant design, cuisine and menu, wine lists and most of all the welcoming style of warmth and adventure in flavors.
Chef Javier has been featured in different national and international magazines such as Food Arts, La Buena Mesa, Gourmet Magazine, San Diego Home and Garden, Catadores, Food & Wine and the New York and Los Angeles Times, as well as many national television and radio programs like Sabor y Arte, La Buena Mesa column in Periodico Reforma in Mexico City and Baja Traveller.
He works tirelessly, throughout Mexico and the United States – at seminars, festivals, food and wine conferences and presentations – promoting the value, usage and health of local ingredients such as olive oil, cheeses, organic vegetables and sustainable fish and seafood from Baja California.
Chef Javier now owns vineyards in Mexico and is embarking on his most ambitious project yet: Four acres of land, some of which is currently planted with Merlot grapes; and under design is a small villa hotel, restaurant, cooking classes, an organic kitchen garden and walking trail surrounding the vineyard. Plans are to open in mid-2012.
Always looking for new challenges, the newest acquisition soon to open in November 2010, Restaurant Mision 18 will open its doors and welcomes a new option for those who like to enjoy the good life and appreciate flavorable artisanal food and drinks and who are always looking for the best natural products of the utmost highest quality. Wrapped in an innovative environment in a city that is modernized day to day, Mision 18 cuisine will satisfy your senses with colors, aromas, flavors and extraordinary texture.
He has organized and directed culinary events, gala dinners, courses and competitions, inviting distinguished Chefs of the Mexican Republic to participate in various different seminars such as Chef Mónica Patiño, Chef Ricardo Muñoz Zurita, Chef Federico López, Sylvia kurzyan, Ricardo Bonilla, etc. His work is focused on promoting products and wines produced in the region.
He is a member of:
- California Restaurant Association and Slow Food International.
- Club Vatel de México A.C. since March of 2006.
- Founding member of Baja California Chefs Association.
- Culinary consultant for all events of the National Chamber of the Restaurant Industry CANIRAC Tijuana – Tecate.
- Member of The American Institute of Wine and Food AIWF
Chef Javier Plascencia
The charismatic personality of Chef Javier Plascencia is reflected in his interpretation of the cuisine he has named, “Baja Mediterranean,” for which he is an energetic and articulate promoter.
Baja Mediterranean Cuisine pulls from the fields, orchards, organic and free-range farms on land and sea for its ingredients. Chef Javier has an innate feeling for how the freshest herbs, spices, fruits, vegetables, land and sea foods can be mixed and prepared to create completely new, savory experiences.
Chef Javier started his career in his family’s kitchens, learning and experimenting with the “rules” of food preparation. Attending Culinary Arts school and colleges in San Diego, he graduated and worked in several fine hotels and restaurants in the San Diego area before traveling the world, tasting and questioning everywhere he visited.
Shortly after his global, hands-on experiences, he opened the first of his restaurants in Tijuana. Today, as executive Chef-owner of nearly a dozen restaurants throughout Baja and Southern California, Chef Javier oversees the restaurant design, cuisine and menu, wine lists and most of all the welcoming style of warmth and adventure in flavors.
Chef Javier has been featured in different national and international magazines such as Food Arts, La Buena Mesa, Gourmet Magazine, San Diego Home and Garden, Catadores, Food & Wine and the New York and Los Angeles Times, as well as many national television and radio programs like Sabor y Arte, La Buena Mesa column in Periodico Reforma in Mexico City and Baja Traveller.
He works tirelessly, throughout Mexico and the United States – at seminars, festivals, food and wine conferences and presentations – promoting the value, usage and health of local ingredients such as olive oil, cheeses, organic vegetables and sustainable fish and seafood from Baja California.
Chef Javier now owns vineyards in Mexico and is embarking on his most ambitious project yet: Four acres of land, some of which is currently planted with Merlot grapes; and under design is a small villa hotel, restaurant, cooking classes, an organic kitchen garden and walking trail surrounding the vineyard. Plans are to open in mid-2012.
Always looking for new challenges, the newest acquisition soon to open in November 2010, Restaurant Mision 18 will open its doors and welcomes a new option for those who like to enjoy the good life and appreciate flavorable artisanal food and drinks and who are always looking for the best natural products of the utmost highest quality. Wrapped in an innovative environment in a city that is modernized day to day, Mision 18 cuisine will satisfy your senses with colors, aromas, flavors and extraordinary texture.
He has organized and directed culinary events, gala dinners, courses and competitions, inviting distinguished Chefs of the Mexican Republic to participate in various different seminars such as Chef Mónica Patiño, Chef Ricardo Muñoz Zurita, Chef Federico López, Sylvia kurzyan, Ricardo Bonilla, etc. His work is focused on promoting products and wines produced in the region.
He is a member of:
· California Restaurant Association and Slow Food International.
· Club Vatel de México A.C. since March of 2006.
· Founding member of Baja California Chefs Association.
· Culinary consultant for all events of the National Chamber of the Restaurant Industry CANIRAC Tijuana – Tecate.
· Member of The American Institute of Wine and Food AIWF
