Misión 19 en Food & Wine Magazine

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Rick Bayless in Baja, Tijuana:
“I used to think it was a crummy border town,” Bayless says. “But it’s actually gotten quite beautiful.”

Cebicheria Erizo After researching ceviche throughout Mexico and Peru, chef Javier Plascencia opened this innovative spot.

Misión 19 Plascencia sources ingredients from within 120 miles for dishes like slow-cooked short ribs topped with a Mission fig syrup and black mole. “He’s one of Mexico’s top talents, a chef to watch,” Bayless says.

Artículo original de Food & Wine Magazine aquí

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