Food and restaurant scene also revives in TJ   Leave a comment

The January 30 issue of The New Yorker magazine features a fascinating “Letter from Tijuana.”  In it Dana Goodyear profiles Javier Plascencia, a groundbreaking chef in his own restaurant, Misión 19.  Goodyear weaves Plascencia’s personal and professional story into TJ’s extremely dramatic ups and downs over recent years.

You can find information about the restaurant at Misión 19.  The site contains a link to a review published in The New York Times.

Perhaps the worst down was the 200-a-month murder rate in 2008, a catastrophic situation that has pretty much tapered off since.

The cuisine served at Misión 19, which uses regionally grown products and breaks radically with the stereotype of Mexican food, is part of a Tijuana trend that includes the concept of “Baja Med” (“Med” for “Mediterranean”).  This makes a lot of sense to me, since our region is so similar to many Mediterranean areas in climate, topography, and agriculture.

Anyhow, on our January 2 cross-border excursion my son and I just happened to have lunch at El Taller (“The Shop”) restaurant, and it was great.  As you can see from my photo, the restaurant’s tagline is “Baja Med Cocina”

What was actually more surprising about eating that day in Tijuana was the McDonald’s across the street from the Centro Cultural Tijuana.

The taste, elegance, and selection of food items in this fast-food establishment had little in common with its cousins across the border.>

(By the way, if you click to enlarge any of the photos, you will see more interesting detail.)


Posted January 29, 2012 by vblocker in Uncategorized

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