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Javier Plascencia is a chef from Tijuana, Baja California, Mexico, wely consered the city’s most popular chef and of all the chefs whose food helped define a new Baja Med cuisine the most.
Plascencia told The New York Times in 2011 that the goal of his eponymous restaurant, Mision 19, is to rejuvenate Tijuana’s culinary culture, as well as the city itself. In the interview, he described his cuisine as Baja Mediterranean with the integration of components from the region.
Duck skewers with liquorice and guava dust, risotto with salt-dried nopalitos and charred octopus, and slow-cooked short ribs drenched in missionary fig syrup on a black mole sauce are examples of his cuisine.
Javier Plascencia Wife & Family
Javier Plascencia is currently single and has no wife.
He’s also not in a relationship that we know of. We don’t know anything about his previous relationships or previous engagements. He has no descendants according to our database.
Speaking of family, he was born to his parents Juan Jose Plascencia. He has 3 siblings named Juan, Margun and Julian Plascencia.
Is Javier Plascencia Arrested?
No, Javier will not be arrested.
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Another man of the same name as the cook was arrested after he was allegedly seen in video firing a gun from a moving vehicle; He was charged with possession of weapons and narcotics.
People are really confusing the chef with the 21-year-old shooter.
What is His Net Worth?
There are no details about his fortune on the Internet.
Javier earns most of his money as a successful chef and runs a restaurant. His fortune is sa to be in the millions. We will update you with more information shortly.
Javier Plascencia Age And Wikipedia
Javier Plascencia is 54 years old.
He was born on September 2, 1976 in Tijuana, Baja California, Mexico.
The chef has already been entered on the Wikipedia page. He began his career as a chef as a teenager, studying culinary arts in San Diego, California, just across the US-Mexico border from Tijuana, and after graduating worked in motels and restaurants in the area.
Plascencia told the New York Times that he will then travel the world discovering new tastes, foods and cuisines before coming to Tijuana to perfect his own approach.
Javier on Instagram
Javier is available on the Instagram platform.
He goes by the name of @javierplascencia and has amassed 53.8k followers there. He usually owns pictures related to his cuisine and dish.
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Javier Plascencia is a chef from Tijuana, Baja California, Mexico, wely regarded as the city’s most popular chef and, of all chefs, …
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Date Published: 3/25/2021
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Is Javier Plascencia Arrested? Find About The Chef Wife And …
Javier Plascencia is a chef from Tijuana, Baja California, Mexico, broadly consered the town’s hottest chef and, of all cooks, whose meals has contributed …
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U.S. a haven for Tijuana elite – Los Angeles Times
Three years ago, gunmen tried to knap chef Javier Plascencia’s younger … including Javier Plascencia’s wife and four children – moved …
Source: www.latimes.com
Date Published: 6/13/2021
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ADDITIONAL CASE INFORMATION
ADDITIONAL CASE INFORMATION. Juilan Garcia. Diamond Orthopedic Los Angeles … LE CHEF SAN DIEGO … JAVIER PLASCENCIA. ACE CLEARWATER ENTERPRISES.
Source: www.dir.ca.gov
Date Published: 2/16/2021
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U.S. a haven for Tijuana elite
The Plascencia family is proud of the brand name for fine dining in Tijuana. Their flagship restaurant – Villa Saverios – is a destination for foodies, its elegant dining room a meeting place for the city’s political and social elite.
But the family’s success has attracted other attention as well.
Three years ago, gunmen tried to kidnap chef Javier Plascencia’s younger brother. A year later, they tried again, but in the case of a mistaken identity, they grabbed the wrong man.
Enough of the challenges, the family decided.
Nearly 40 years after they opened their first restaurant in Tijuana, the entire extended family — 18 people, including Javier Plascencia’s wife and four children — moved across the border to a suburb southeast of San Diego.
Such migrations have become increasingly common in metropolitan areas along the US-Mexico border as the ongoing violence of a brutal drug war has devastated life from Tijuana to Nuevo Laredo across the Rio Grande from Texas. The Mexican government has sent more than 3,000 soldiers to Tijuana in the last 1 1/2 years, and on several occasions soldiers have shot it dead on residential streets with drug cartel gunmen.
“San Diego is the only place where you can forget about the feeling of insecurity and fear. You can breathe there. From a psychological point of view, crossing the border relieves stress,” said Guillermo Alonso Meneses, professor of cultural studies at El Colegio de la Frontera Norte in Tijuana.
In San Diego County, the Plascencias opened a new restaurant, brought in their fiddler and piano player, and found they had no shortage of customers. Romesco was soon full of others fleeing the growing violence in Tijuana, including members of the city’s most prominent families.
Real estate agents, business owners and victims’ groups estimate that more than 1,000 families in Tijuana — including those of doctors, attorneys, law enforcement officials, Lucha Libre wrestlers and business owners — have taken this step in recent years as drug-related violence has worsened .
People have arrived in southern San Diego County with only their clothes on their backs. Kidnapping victims released after long periods of imprisonment were found to be long-haired and disheveled, sometimes with fresh wounds.
Real estate agents report clients with missing fingers severed by kidnappers who sent them to relatives as proof the victims were alive.
The presence of the immigrants, most of whom are legal residents, is unmistakable in the many gated, master-planned communities of east Chula Vista, where parking lots for upscale shops and spas are dotted with Baja California license plates.
So many upper-class Mexican families live in the Eastlake neighborhood and in Bonita, an unincorporated community adjacent to Chula Vista, that residents say the area is becoming a golden colony of Mexicans, where English-speaking is optional and the people Mercedes-Benz and BMW can breathe easy when driving around their city.
“I always say that Eastlake is the city with the highest standard of living in all of Mexico,” joked Enrique Hernandez Pulido, a San Diego-based attorney with many Mexican émigré clients.
kidnapping widespread
Tijuana suffers more kidnappings than almost any other city outside of Baghdad, according to a global security firm that handles ransom negotiations south of the border. And a crime wave that began three years ago has only intensified. Most kidnappings go unreported to authorities, but victim support groups and others estimate the number at hundreds over the past three to four years.
Experts say the Mexican government’s crackdown on drug cartels may have unintentionally exacerbated the problem. With Tijuana’s largest organized crime group, the Arellano Felix drug cartel, ravaged by arrests and murders, cartel lieutenants are increasingly turning to kidnapping to bolster their dwindling drug profits.
Heavily armed gunmen, often in federal police uniforms, abduct people from malls, restaurants, country clubs. Victims are stored in networks of safe houses and are often tied up and locked in group cages until the ransom is paid.
Some families have seen loved ones kidnapped, released, and then kidnapped again. Many of those kidnapped were killed, even after large ransoms were paid. The threat has forced many families who stayed in Tijuana to deploy large security forces, barring their doors and windows and retreating behind thick gates or high walls in the Chapultepec Hills.
Today, the spiraling violence of the drug war keeps people away from Tijuana’s row of restaurants on Sanchez Taboada Boulevard. Bodyguards tail children to and from school. About half of the shops on Avenida Revolucion, downtown’s tourist area, have been closed.
escape from fear
Some people suddenly have to flee.
A prominent lawyer, who asked not to be identified for security reasons, drove from his office straight to the border with a police escort after being told kidnappers planned to kill him for speaking out against the crime wave.
He and his family slept on air mattresses and sofa beds in a San Ysidro apartment for weeks until he deposited a house in Eastlake. He has closed his high-rise office in Tijuana and is now working from his American home.
“I had to change cities, houses, countries, offices,” he said. “It’s living in constant fear.”
In the rolling hills of Eastlake — just five miles from Mexico up California 125, the new South Bay Expressway toll road — most of the $2-3 million gated mansions have been sold to Tijuana refugees, shall we say, real estate agents . Maids cross the border every day to work for families who have recently made their way north — both in Eastlake’s mansions and in the lower-priced neighborhoods with large red-tiled apartment buildings.
Though safely housed behind gates or in the anonymity of neat American suburbs, many who leave Tijuana remain connected to her through business.
Many continue to run their factories or businesses there remotely, from nondescript office parks in Otay Mesa or Chula Vista. They monitor their employees via closed-circuit camera systems and shuttle back and forth across the border with paperwork and cash.
When they have to travel to Tijuana themselves, they take great precautions – varying their routes and driving junk cars they hope won’t draw attention.
“You are scared. You have to do smart things to avoid being seen crossing the border. They go in different clothes. They ride in different cars,” said Father John P. Dolan, pastor of St. Rose of Lima Catholic Church in Chula Vista. Dolan said six families in his community have been kidnapped in the past year.
dr Fernando Guzman, who was kidnapped in April, said he occasionally commutes by motorcycle across the border to his hospital near downtown Tijuana.
The prominent lawyer armored his SUV for $66,000. Another business owner wears a GPS tracking device hidden on his body so his family can determine his location via satellite in the event of an emergency.
Still, any return to Tijuana is risky. According to the FBI, about 30 people from the Chula Vista area who were traveling back and forth across the border have been kidnapped over the past 1 1/2 years while conducting business or visiting relatives in the Tijuana area. Some were killed.
Exceptional security measures are not limited to visits to Mexico. Many families don’t even tell their closest friends about their new addresses in San Diego County. Some parents with kids who carpool tell them to be dropped off a few blocks from their home and walk the rest of the way.
Homeowners cast curious glances at nosy landscapers, maids, support staff and members of their health clubs – fearing that someone might leak valuable information about them to kidnappers.
A lifestyle adjustment
Many emigrants miss their old way of life in Tijuana. Accustomed to a life of privilege in Mexico, some have had to constrain their tastes to afford the pricier San Diego suburbs. Some exchanged customs houses for tract houses. Her social life, which revolved around country club lunches and late-night parties, was shut down in her adopted home of early last calls.
An emigrant culture is slowly spreading. Golfers tee off at Eastlake Country Club instead of Club Campestre in Tijuana. Vega Caffe in the Eastlake Design District offers carne asada tortas with cappuccino shots. English isn’t a problem at most Eastlake stores, where signs are in Spanish and salespeople are bilingual.
Power lunch spots like Frida Restaurant and Romesco have filled the gaps left by Villa Saverios and Sanborn’s in Tijuana.
For many, Romesco is the next best thing for an elegant night out south of the border. The mall’s eatery lacks the angular appeal of Plascencias’ Tuscan-style restaurant on Sanchez Taboada Boulevard. But the dishes are familiar: Baja-Mediterranean seafood paired with olive oils and Guadalupe Valley wines.
Plascencia, who recently sat with top chefs at a West Hollywood culinary event called Tables of Ten, says his restaurant offers the kind of fine-dining experience his fellow refugees crave. “People who come here miss the vibe of Tijuana,” he said. “They are like us. You can’t come back often.”
Before his rare visits to Villa Saverios, he had trusted friends scout the area for suspicious-looking people. He never stays long.
“I can no longer host and greet guests,” he said. “I’ll do a quick tour of the kitchen, go through the dining room, and come back.”
Settling For Misconduct
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‘Top Chef’ cook digs deep into Mexican cuisine at El Jardin
Claudette Zepeda-Wilkins, chef/partner at the newly opened El Jardin, stands in the vegetable garden of the same name at the Liberty Station restaurant. The restaurant specializes in regional Mexican cuisine. (Eduardo Contreras / San Diego Union-Tribune)
Last winter, American television audiences were introduced to fiery chef Claudette Zepeda-Wilkins on the Bravo series Top Chef. This month, San Diego diners get a fresh taste of local Latina at their new restaurant, El Jardin.
El Jardin was built and owned by San Diego’s Rise & Shine Restaurant Group. It’s an 8,000-square-foot, 140-seat indoor/outdoor garden restaurant specializing in regional Mexican cuisine, which the 33-year-old chef grew up eating on both sides of the border. It opened last weekend.
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“This restaurant,” she said earlier last week, “represents my past, my present, and my future.”
El Jardin is a Mexican restaurant like no other in San Diego, and a lot depends on its success. Founder/owner Johan Engman, who owns 12 restaurants in San Diego County, said it’s the most expensive venue he’s ever built. And for Zepeda-Wilkins, it’s the first time she’s run her own kitchen, designed her own space, hired her own staff and risked her reputation for comida abuelita, or what she affectionately calls “fancy granny food.” .
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“This is the food I grew up with. It’s the food I love and the food that makes me happy,” she said. “As a chef, I have the ability to convey memories that remind people of something. This meal represents the best memories of my life.”
Chef Claudette Zepeda-Wilkins’ dish Carne En Su Jugo at El Jardin restaurant at Liberty Station. (Eduardo Contreras / San Diego Union-Tribune)
Zepeda-Wilkins was born and raised in Imperial Beach, the only girl in a family of five boys. She says she was so curious, energetic and opinionated as a child that her parents thought she would become a lawyer. Instead, she was drawn to the kitchen.
Her mother and grandmother were excellent cooks and she would spend three months each summer at Las Calandrias, a famous restaurant in Guadalajara owned by her aunt Lorenza. Together they shopped for ingredients across the state of Jalisco and cooked side by side.
At 17, she was determined to be a chef, but it wasn’t going to be easy. A rebellious teenager, she was thrown out of the house at 15. And at 18, she was a single mother with a young son. She enrolled in a culinary school but could not afford the tuition and had to drop out after a year.
“Having children humbles you. Standing in line for welfare humiliates you. you fall often I have numb shins from being on my knees all the time taking the blows of life,” she said.
The interior of the El Jardin restaurant at Liberty Station is decorated with furniture, lighting, and décor mostly Mexican. (Eduardo Contreras / San Diego Union-Tribune)
Luckily, another Latina chef stopped by and took a chance with her. Denise Roa, now executive chef at Rancho La Puerta in Tecate, offered the young mother a kitchen job at an Italian restaurant in San Diego and her professional cooking career began.
After a stint as a pastry chef at Jack’s La Jolla, Zepeda-Wilkins got a job as a pastry chef at El Bizcocho, the once acclaimed but now defunct fine-dining restaurant at the Rancho Bernardo Inn.
Her chef was Gavin Kaysen, now a two-time James Beard Award-winning chef who owns two restaurants in his hometown of Minnesota. He became her mentor, her friend and her champion.
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“Claudette has always been fearless,” Kaysen said. “She has that fire. She’s always known what she wanted and she goes after it. People fear that, and if it’s a woman, they fear it even more.”
Kaysen led the young and ambitious El Biz kitchen team of four from obscurity to national prominence. He described Zepeda-Wilkins as hardworking, creative and always willing to help others.
From El Bizcocho she moved to Restaurant Jsix when she was three years old, where she expanded her expertise in bread making, charcuterie and whole animal butchery. Then — thanks to a gypsy spirit she says she inherited from her 81-year-old father — she spent a few years traveling the world, cooking in town and running her own candy company.
Chef Claudette Zepeda-Wilkins’ Tamale Con Mole Poblano dish at El Jardin restaurant at Liberty Station. (Eduardo Contreras / San Diego Union-Tribune)
In 2010 she married naval veteran Jeremy Wilkins. They live in Chula Vista with their children James (15) and Hailey (12).
Despite years of quietly earning respect among San Diego chefs, her public standing rose in 2015 when she was invited by famed Baja Med chef Javier Plascencia for his much-anticipated high-end Mexican restaurant, Bracero Cocina de Raiz Little Italy was discontinued.
She was quickly promoted from butcher-chef to chef, but Plascencia left, she was fired, and the restaurant failed in less than two years.
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Zepeda-Wilkins said she was fired for being “mean” to colleagues, but she sees herself more as a chef with high standards. She points out that several of the chefs who worked under her at Bracero have now joined her at El Jardin.
“I grew up with strong women left and right who never let me complain, so I don’t like people who say ‘I poor,'” she said. “When I’m mean to you, I’m just myself and I’m being honest. You will always know where I come from.”
Engman said he’s aware of people’s perceptions of Zepeda-Wilkins’ personality, but sees her as loyal, down-to-earth, family-oriented and passionate about her craft.
“She’s a perfectionist,” Engman said. “We both have very high expectations of people and sometimes that backfires. But it’s good to stick to these things. If you accept mediocre behavior, you will achieve mediocre results.”
Shortly after Bracero’s closure, Zepeda-Wilkins was recruited for the second season of Top Chef: Mexico, where she placed sixth. This was followed by a controversial run in season 15 of Top Chef: Colorado.
In Mexico, she was the darling of the season, cooking breakfast for all her competitors every morning and forming lifelong friends. In Colorado, she said, she felt left out from the other chefs, and her outspokenness and defensiveness made her the villain of the season.
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“Because I’m so unfiltered when I talk, I should have known what was going to happen, but it still blinded me,” she said.
The regional Mexican dishes Zepeda-Wilkins cooked up on the show stunned Top Chef judge Tom Colicchio, but internet trolls ended up tearing them to pieces on social media.
This is a serviced garden space at the El Jardin restaurant at Liberty Station, with Chef Claudette Zepeda-Wilkins. (Eduardo Contreras / San Diego Union-Tribune)
To cope, she dyed her hair firebird red and rose from the ashes like the phoenix tattooed on her upper back. Engman and El Jardin were waiting for her when she landed.
Engman said he had the idea for El Jardin a year before he met Zepeda-Wilkins. He hired her as the company’s head of research and development in 2017 while they waited for El Jardin to open.
“I didn’t want to lose her,” Engman said. “I knew she was super talented, not just from a culinary point of view in terms of taste, but she has that passion and drive and personality that people can fall in love with.”
Engman originally envisioned a Baja-style menu, but after competing on Top Chef: Mexico, Zepeda-Wilkins convinced him to prioritize Mexican regional cuisine using imported local ingredients.
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“It took some getting used to,” he said. “I thought if we can do this properly, it’s a good idea. If we can’t do that, it’s going to be a big flop. We had to give everything.”
And they have. The menu includes Sonoran scallops, Riviera Nayarit shrimp, Oaxacan molé, Yucatan sausage, and Zepeda-Wilkins’ favorite enchiladas and pozole from her aunt’s restaurant in Guadalajara.
El Jardin is also furnished almost exclusively with Mexican goods, including furniture from Guadalajara, bowls from Mexico City, and plates from Oaxaca.
El Jardin’s Beverage Director Christian Siglin creates one of the restaurant’s signature cocktails, the “Avo-Colada” (John Kelley, Pam Collar, Eduardo Contreras)
The restaurant’s bar offers an extensive list of Mexican tequilas, mezcal, beers, and wines. Because women have been such a powerful influence in her life, Zepeda-Wilkins has made an effort to buy wine from women winemakers, and she has an above-average number of female chefs in her kitchen.
The challenge now is to get local diners and tourists, used to fries-stuffed burritos and Rubio’s fish tacos, to embrace regional Mexican cuisine.
“San Diego is a tough city to cook Mexican food,” said Zepeda-Wilkins. “Everyone’s an expert, but I’ve cooked Mexican food and traveled Mexico my entire life, and I still don’t know all of Mexico.”
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Another challenge is changing public opinion about how much good Mexican food should cost.
Kaysen said Mexican, Korean, Filipino, Israeli and other ethnic cuisines are currently trending, but many diners still classify them as street food rather than restaurant food.
“Perception is one of the most difficult parts of the business,” he said. “People spend tons of money on French food, but open a Mexican restaurant and if the tacos are over $3, it’s a rip off — even if the French onion soup costs less than the taco to make.”
Engman said the training program at El Jardin will help staff educate diners on the quality of ingredients, mostly imported, as well as the work involved in tending the restaurant’s 2,000-square-foot eponymous vegetable garden, which supplies much of the kitchen to produce.
Now it’s up to the public to decide if a finer regional Mexican restaurant can make it in San Diego and resurrect Zepeda-Wilkins’ star. Whatever happens, the cook said she’s not looking back.
“When I do something, it’s never half-hearted,” she said. “I’ll do it with my ass full.”
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El Jardin
Hours: Open for dinner from 5pm. nocturnal; Weekend brunch, 10:30 a.m. to 3:00 p.m
Address: Liberty Station, 2885 Perry Road, Point Loma
Phone: (619) 795-3414
Online: eljardinrestaurantbar.com
The dining terrace at El Jardin restaurant at Liberty Station in San Diego. (Eduardo Contreras / San Diego Union-Tribune)
[email protected]. Twitter: @pam collar
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