 | This article is an autobiography or has been extensively edited by the subject or by someone connected to the subject.(July 2022) |
Javier Plascencia is a chef from Tijuana, Baja California, Mexico, considered the most famous chef of the city [1] and of all chefs, the one whose cuisine most helped define a new cuisine, Baja Med. [2]
In 2011, Plascencia told the New York Times that the mission of his signature restaurant Misión 19 was to "revitalize the food scene in Tijuana", and to "revitalize the city itself". In the interview, he called his cuisine "Baja Mediterranean", combining ingredients from the region. 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. [3]
Born to – according to Plascencia – "hard-working and entrepreneurial" parents (Juan José Plascencia, aka: Don Tana), Javier started his culinary experience as a child alongside his brothers Juan Jose (aka; Tana), Margu and Julián in the kitchens of the family's restaurants, first at Giuseppis, later at Caesar's (birthplace of the Caesar salad) [3] and then at Saverios. [4] In his teens, he began his career as a chef studying in culinary arts schools in San Diego, California (immediately across the U.S.–Mexico border from Tijuana) and upon graduation, he worked in hotels and restaurants in the area. Plascencia told the Times that he would "later travel the world in search of flavors, ingredients and different types of cuisine, before returning to Tijuana to consolidate what would become my style."
A Caesar salad is a green salad of romaine lettuce and croutons dressed with lemon juice, olive oil, eggs or egg yolks, Worcestershire sauce, anchovies, garlic, Dijon mustard, Parmesan cheese, and black pepper.
Mexican cuisine consists of the cooking cuisines and traditions of the modern country of Mexico. Its earliest roots lie in Mesoamerican cuisine. Its ingredients and methods begin with the first agricultural communities such as the Olmec and Maya who domesticated maize, created the standard process of nixtamalization, and established their foodways. Successive waves of other Mesoamerican groups brought with them their cooking methods. These included: the Teotihuacanos, Toltec, Huastec, Zapotec, Mixtec, Otomi, Purépecha, Totonac, Mazatec, Mazahua, and Nahua. With the Mexica formation of the multi-ethnic Triple Alliance, culinary foodways became infused.
A taco is a traditional Mexican dish consisting of a small hand-sized corn- or wheat-based tortilla topped with a filling. The tortilla is then folded around the filling and eaten by hand. A taco can be made with a variety of fillings, including beef, pork, chicken, seafood, beans, vegetables, and cheese, and garnished with various condiments, such as salsa, guacamole, or sour cream, and vegetables, such as lettuce, onion, tomatoes, and chiles. Tacos are a common form of antojitos, or Mexican street food, which have spread around the world.
An enchilada is a Mexican dish consisting of a corn tortilla rolled around a filling and covered with a savory sauce. Enchiladas can be filled with various ingredients, including meats, cheese, beans, potatoes, vegetables, or combinations. Enchilada sauces include chili-based sauces, such as salsa roja, various moles, tomatillo-based sauces, such as salsa verde, or cheese-based sauces, such as chile con queso.
Tijuana is the largest city in the state of Baja California located on the northwestern Pacific Coast of Mexico. Tijuana is the municipal seat of the Tijuana Municipality and the hub of the Tijuana metropolitan area. It has a close proximity to the Mexico–United States border, which is part of the San Diego-Tijuana metro area.
The cuisine of California reflects the diverse culture of California and is influenced largely by European American, Hispanic American, East Asian and Oceanian influences, and Western European influences, as well as the food trends and traditions of larger American cuisine.
Cesare Cardini was an Italian restaurateur, chef, and hotel owner who, along with his brother Alex Cardini, is credited with creating Caesar salad at his Tijuana restaurant, Caesar's.
The Valle de Guadalupe is an area of Ensenada Municipality, Baja California, Mexico that is an increasingly popular tourist destination for wine and Baja Med cuisine. It is located 20 kilometres (12 mi) north of the City of Ensenada and 113 kilometres (70 mi) southeast of the border crossing from San Diego to Tijuana. It includes communities such as Ejido El Porvenir, Francisco Zarco, San Antonio de las Minas and Colonia Articulo 115, and combined had 5,859 inhabitants according to the 2010 census.
Rubio's Coastal Grill, formerly known as Rubio's Fresh Mexican Grill and Rubio's Baja Grill, is an American fast casual "Fresh Mex" or "New Mex" restaurant chain specializing in Mexican food, with an emphasis on fish tacos. As of 2013, Rubio's operates, licenses, or franchises more than 200 restaurants in Arizona, California, Florida, Colorado, Nevada, and Utah. It is headquartered in Carlsbad, California.
Italian Mexicans are Mexican-born citizens who are fully or partially of Italian descent, whose ancestors were Italians who emigrated to Mexico during the Italian diaspora, or Italian-born people in Mexico. The ancestors of most Mexicans of Italian descent arrived in the country during the late 19th century. Their descendants have generally assimilated into mainstream Mexican society.
Chinese chicken salad is a salad including chopped chicken and Chinese culinary ingredients that is common in parts of the United States. Though many variations exist, common features of Chinese chicken salads include lettuce, cabbage, carrots, cucumbers, chicken, deep-fried wonton skins or rice vermicelli and nuts. A basic vinaigrette for the salad includes ingredients like vegetable oil, sesame oil, rice vinegar. Optional seasonings include dry hot mustard, sesame seeds, coriander and raw ginger or pickled ginger. In restaurants, Chinese chicken salad may be more embellished and offered as an American-style entree salad, similar to Caesar, Chef, and Cobb salads.
Caguamanta is a typical Mexican seafood dish made with ray and shrimp. It is usually prepared as soup, containing ray, shrimp and vegetables. It also can be prepared as tacos. When the broth is served alone, it is called bichi taken from the Yaqui language word that means "naked".
The Tijuana Cultural Center (CECUT) is a cultural center in the Zona Río district of Tijuana, Mexico. The center opened 20 October 1982, and accommodates more than a million visitors per year.
A burrito in Mexico is, historically, a regional name, among others, for what is known as a taco, a tortilla filled with food, in other parts of the country. The term burrito was regional, specifically from Guanajuato, Guerrero, Michoacán, San Luis Potosí and Sinaloa, for what is known as a taco in Mexico City and surrounding areas, and codzito in Yucatán and Quintana Roo. Due to the cultural influence of Mexico City, the term taco became the default, and the meaning of terms like burrito and codzito were forgotten, leading many people to create new meanings and folk histories.
Baja Med is a term conceived by Chef Miguel Ángel Guerrero that refers to fusion cuisine of Mexican cuisine, such as chicharrón and cotija cheese, with those of Mediterranean, such as olive oil, and Asian cuisine, such as lemongrass. Baja Med dishes showcase the fresh produce and seafood of Baja California.
The following is a timeline of the history of the city of Tijuana, Baja California, Mexico.
A taco stand or taquería is a food stall, food cart or restaurant that specializes in tacos and other Mexican dishes. The food is typically prepared quickly and tends to be inexpensive. Many various ingredients may be used, and various taco styles may be served. Taco stands are an integral part of Mexican street food. Tacos became a part of traditional Mexican cuisine in the early 20th century, beginning in Mexico City, as what had been a miner's snack began to be sold on street corners in the city. Shops selling tacos have since proliferated throughout Mexico and other areas with a heavy Mexican culinary and cultural influence, including much of the Western United States and most other larger American cities. More typical taquerías specialize in tacos, as expected, but in some localities it can be used to refer to restaurants specializing in burritos, where tacos themselves are less of a point of emphasis.
Mexican-American cuisine is the cuisine of Mexican Americans and their descendants, who have modified Mexican cuisine under the influence of American culture and immigration patterns of Mexicans to the United States.
Caesar's is a restaurant on Avenida Revolución in Tijuana, Mexico, famous as the home of the Caesar salad. Restaurateur Caesar Cardini, an Italian immigrant, opened the restaurant in 1923, and it is now under chef Javier Plascencia, leading chef of Baja Med cuisine.
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