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Javier Plascencia
Javier Plascencia is a Mexican chef from Tijuana and owner of multiple restaurants in that city. In 2011, he stated that the mission of restaurant Misión 19 is to revitalize the food scene in Tijuana, and the city itself. He calls his cooking style Baja Mediterranean or Baja Med, combining Mexican and Italian styles with local Baja California ingredients. Examples of this style include duck skewered with licorice and sprinkled with guava dust; risotto topped with salt-cured nopalitos (prickly pear cactus) and charred octopus; and slow-cooked short ribs bathed in a mission fig syrup on top of a black mole sauce.〔("Master of a New Tijuana", ''New York Times'', Josh Kun, March 8, 2011 )〕
Plascencia grew up working in his father's restaurants, first a pizzeria, later Caesar's, birthplace of the Caesar salad,〔 and after that, Saverios.〔("LETTER FROM TIJUANA: THE MISSIONARY; Can an adventurous chef remake his city’s image?", Dana Goodyear, the ''New Yorker'', January 30, 2012 )〕
==Restaurants==
Restaurants past and present:
* Misión 19 and neighboring Bar 20 (located in the first LEED-certified building in northern Mexico)〔("A TASTE OF TIJUANA: JAVIER PLASCENCIA PROGRESSIVE MEAL", Chad Deal, ''San Diego Reader'', July 23, 2013 )〕
* Erizo Cebicheria〔
* Hotel Caesar's〔
* Villa Savieros〔("First Bite: Javier Plascencia, Our Man in Tijuana", ''LA Reader'', Jonathan Gold Wed., Oct. 20 2010 )〕
* Casa Plascencia〔
* Via Mercado (opened 2013)〔("Nuevo restaurante de Javier Plascencia tiene aires de mercado" ("''Javier Plascencia's new restaurant has touches of a food market''"), ''Vida Latina San Diego'' (''San Diego Union-Tribune''), Alexandra Mendoza, February 23, 2013 )〕
抄文引用元・出典: フリー百科事典『 ウィキペディア（Wikipedia）』
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