{"id":2525,"date":"2013-05-20T09:40:41","date_gmt":"2013-05-20T16:40:41","guid":{"rendered":"http:\/\/mision19.com\/eng\/?p=2525"},"modified":"2013-05-20T09:40:41","modified_gmt":"2013-05-20T16:40:41","slug":"chef-javier-plascencia-wants-you-to-fall-in-love-with-tijuana","status":"publish","type":"post","link":"http:\/\/mision19.com\/eng\/chef-javier-plascencia-wants-you-to-fall-in-love-with-tijuana\/","title":{"rendered":"Chef Javier Plascencia wants you to fall in love with Tijuana"},"content":{"rendered":"<p>By\u00a0Fernanda Beccaglia<\/p>\n<h2><!--more--><\/h2>\n<p>Featured in \u201cThe New York Times,\u201d \u201cThe New Yorker,\u201d \u201cFood &amp; Wine Magazine,\u201d \u201cFood Arts Magazine\u201d and \u201cGourmet Magazine,\u201d among many other publications, the humble and bold personality of Tijuana-born chef Javier Plascencia is reflected in his approach to bringing Baja Mediterranean cuisine to life \u2014 a cuisine of which he is an avid lover and devotee.<\/p>\n<p>\u201cMy cuisine is sustainable, organic, artisanal, natural, spontaneous, yet classic, that comes from the heart,\u201d said Plascencia in an interview with VOXXI speaking softly and deliberately.<\/p>\n<p>Plascencia considers himself a locavore and thinks that without local ingredients \u201cwe would have no Baja Med cuisine.\u201d<\/p>\n<p>\u201cIt would be just one more cuisine. I did that for years, cooking the typical Italian, but that wasn\u2019t me, I wasn\u2019t happy like I am today using regional products.\u201d<\/p>\n<p>Adding that \u201cthe star (in my kitchen) is the ingredients and most of them don\u2019t travel further than 200 kilometers, we support our local farms and local produce, we respect the seasons and the cycles of nature.\u201d<\/p>\n<p>Plascencia\u2019s cuisine clearly expresses the ingredients and cultural influences that are so key to the region, his region. He explains that his recipes are inspired by the sea, the field, the farms and the local markets. \u201cBaja California gives you everything\u2014the sea, the land, the Guadalupe Valley which provides about 90 percent of Mexican wine, it makes it all so delicious.\u201d<\/p>\n","protected":false},"excerpt":{"rendered":"<p>By\u00a0Fernanda Beccaglia<\/p>\n","protected":false},"author":2,"featured_media":2526,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"footnotes":""},"categories":[67],"tags":[],"_links":{"self":[{"href":"http:\/\/mision19.com\/eng\/wp-json\/wp\/v2\/posts\/2525"}],"collection":[{"href":"http:\/\/mision19.com\/eng\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/mision19.com\/eng\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/mision19.com\/eng\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"http:\/\/mision19.com\/eng\/wp-json\/wp\/v2\/comments?post=2525"}],"version-history":[{"count":0,"href":"http:\/\/mision19.com\/eng\/wp-json\/wp\/v2\/posts\/2525\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"http:\/\/mision19.com\/eng\/wp-json\/"}],"wp:attachment":[{"href":"http:\/\/mision19.com\/eng\/wp-json\/wp\/v2\/media?parent=2525"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/mision19.com\/eng\/wp-json\/wp\/v2\/categories?post=2525"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/mision19.com\/eng\/wp-json\/wp\/v2\/tags?post=2525"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}