tag:blogger.com,1999:blog-3691661959819164456.post6085022889627103762..comments2024-02-12T18:06:18.802-08:00Comments on Street Gourmet LA: Mision 19 Cocina de Autor, Tijuana,B.C: Javier Plascencia's Missionstreetgourmetlahttp://www.blogger.com/profile/02625967020667522977noreply@blogger.comBlogger23125tag:blogger.com,1999:blog-3691661959819164456.post-53417951712254698782012-09-19T13:58:16.295-07:002012-09-19T13:58:16.295-07:00Mision 19 is my first ssd 8 Couse Dinner tasting m...Mision 19 is my first ssd 8 Couse Dinner tasting menu style. This place is the best restaurant in Baja Mexico according to Food & Wine. The portions were very small but quality was amazing! <br /><br />About $60 dollars/person<br /><br />Over all my absolute top 3 favorite was the Partait of Scallops, Seared wild blue fin tuna, and the Pork belly.<br /><br />The only busto downside this is that if you want to do the 8 course tasting menu everyone in your group has to do it. We had 2 vegans in our group that did not want to partake in this but at the end just to make it easy on everyone they opted in. The chefs made vegan dishes for the vegans in the group. <br /><br />(Dishes Left to Right)<br /><br />-Super mini burger slider as an appetizer<br /><br />-Course 1 "PARFAIT" OF SCALLOPS<br />Merengue avocado / meyer lemon caramel / citrus Persian Cucumber / Buttermilk corn and spicy chile Arena chiltepin<br /><br />Course 2 Pacific oysters steamed <br />Fried beef rib / Soya with serrano chile / grapefruit / lemon grass infusion / Mexican lime foam<br /><br />-Course 3 SEALED wild blue fin tuna to the pan<br />Nopal / Beans May / ponzu butter / roasted cauliflower puree<br /><br />-Course 4 RISOTTO ARBORIO<br />Italian and Mexican Truffle / Epazote / heirloom bean / wild mushrooms<br /><br />Course 5 LETTUCE SALAD "ICEBERG" BABY<br />Cotija cheese creamy dressing / crisp bacon stuffing / Chiles thunderous tanned / oven-dried Tomato<br /><br />-Course 6 PORK BELLY "Niman Ranch" and rib TANNED<br />Pea in a Pod / Mashed plantain / Yuka Guadalupe Shallots / Licorice / crackling paper<br /><br />-Course 7 BEEF RIB in two firings<br />Baked and grilled fig leaf / black Mole with Mission fig chochoyones / kabocha squash / Cocoa<br /><br />-Course 8 (Dessert) TEXTURES OF CHOCOLATE<br />Fondant / Sparkling / Jelly / Arena / Ice cream / orange marmalade / Raspberry "RED VELVET" Ice cream / green manazana / Oat CrumbleBrianlyhttps://www.blogger.com/profile/10965570707532563268noreply@blogger.comtag:blogger.com,1999:blog-3691661959819164456.post-7726141056923980452012-06-02T11:17:09.418-07:002012-06-02T11:17:09.418-07:00i like better chuchos kitchen...i like better chuchos kitchen...Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-3691661959819164456.post-74907364043673732602012-01-30T11:40:48.978-08:002012-01-30T11:40:48.978-08:00Thanks a lot Scotty, it's very kind of you. Yo...Thanks a lot Scotty, it's very kind of you. You'll haver to make it out for sure. I'm shying away from group tours, but am doing personal tours for people in the restaurant industry, of course anyone can procure my services. If not, there's plenty of up to date info here that can help guide you through Tijuana, and Baja in general. Gracias!streetgourmetlahttps://www.blogger.com/profile/02625967020667522977noreply@blogger.comtag:blogger.com,1999:blog-3691661959819164456.post-61838609856006316982012-01-29T08:19:33.327-08:002012-01-29T08:19:33.327-08:00Bill, I just read my latest New Yorker magazine (J...Bill, I just read my latest New Yorker magazine (Jan 30, 2012) and the great article on Javier Plascensia. I immediately thought of your posts on the subject, then lo, there was your name. Congratulations on and thanks for all your reporting. Makes my mouth water from my mountain redoubt in Oregon. Makes me think I need to get down there for a visit. Any way I could get on one of your tours?<br /><br />Best Regards, ScottScottyhttp://tacomatrix.comnoreply@blogger.comtag:blogger.com,1999:blog-3691661959819164456.post-5933303455738969272012-01-25T13:56:46.767-08:002012-01-25T13:56:46.767-08:00Thanks Bashfultuna-I would go with the wines at Mi...Thanks Bashfultuna-I would go with the wines at Mision 19, they have the best selections of Mexican wines anywhere. The price is still reasonable.<br /><br />Taco Maven-You fears are understandable given the intense media coverage of Mexico's Drug War in the U.S., but it's not intel-which I have. You are safe to dine in Tijuana, dear.streetgourmetlahttps://www.blogger.com/profile/02625967020667522977noreply@blogger.comtag:blogger.com,1999:blog-3691661959819164456.post-22620061323667564852012-01-23T18:07:03.328-08:002012-01-23T18:07:03.328-08:00I confess I am still scared of TJ. I burn through ...I confess I am still scared of TJ. I burn through it at 4am on my way to Baja Sur and can't even BELIVE that gorgeous place you ate at is hidden somewhere in all the brokendownness that I see when zooming through. I don't want to be a MexiCAN'T. HELP!Taco Mavenhttps://www.blogger.com/profile/14337332154238333933noreply@blogger.comtag:blogger.com,1999:blog-3691661959819164456.post-27482312008546976112011-07-20T11:35:08.731-07:002011-07-20T11:35:08.731-07:00My friends and I were blown away by Mision19. It ...My friends and I were blown away by Mision19. It is as good as, if not better than, the "Fine" restaurants across the Border or in Mexico City. I would certainly recommend it for any special occasion. Very attentive staff on the floor and in the kitchen. Only suggestion-put the 150pesos corkage in the price of the wines not as an add on. Until that changes bring your own wine and pay the corkage. $$$Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-3691661959819164456.post-66261635489711368702011-06-11T00:49:50.087-07:002011-06-11T00:49:50.087-07:00Ah. I misunderstood what you wrote. You were refer...Ah. I misunderstood what you wrote. You were referring to making Mexican food in LA. I thought you were talking about food in general.<br /><br />I agree with you 100%. I haven't been making much Mexican lately because the market ingredients here don't lend themselves to that cuisine. And cooking authentic Peruvian is even harder. You just can't get some of those authentic Peruvian chiles and limones in any way shape or form. That being said, Ricardo Zarate created something exciting and delicious (for us Angelenos) at Mo-Chica. I asked him once where he gets the Peruvian ingredients. He "cheats"—he substitutes local ingredients with similar flavors. Still damned good.<br /><br />Cheers.Michael Allmanhttps://www.blogger.com/profile/02974012909747662741noreply@blogger.comtag:blogger.com,1999:blog-3691661959819164456.post-16808170862428772482011-06-10T13:50:12.664-07:002011-06-10T13:50:12.664-07:00Hey there Michael Allman-OK. You can't get fre...Hey there Michael Allman-OK. You can't get fresh huitlacoche in the US, you can't get most of the clams that are such a part of the Baja kitchen, except pismo, and it's very expensive here.Other seafood products aren't available here like dogfish,snook,marlin,etc.If a restaurant wants to do sarandeado they have to use stripped bass, or directly find a source to bring in snook and other Mexican fish.Only Nayaritan and Sinaloan restaurants in LA have family members bring in some seafood for their restaurants.There are a ton of products available at Tijuana's Mercado Hidalgo market that we can't get in LA:various chiles, vegetables,Sonoran beef,herbs,etc. Many Mexican restaurants here in LA sneak in products for special events. Mexican cheeses from Baja, some of the best in Mexico are not available in the US.Mexican wines,insects,chorizos!Only good chorizos in LA I know of are made by a guy on the street.streetgourmetlahttps://www.blogger.com/profile/02625967020667522977noreply@blogger.comtag:blogger.com,1999:blog-3691661959819164456.post-39492276583851207052011-06-10T03:38:50.668-07:002011-06-10T03:38:50.668-07:00Hi Bill,
I just stopped by your blog this evening...Hi Bill,<br /><br />I just stopped by your blog this evening to check out what's going on in Tijuana. I'm excited to see so much great food to enjoy and look forward to making another day trip to enjoy Chef Javier's cuisine.<br /><br />I want to ask you about something you wrote. Here's the quote:<br /><br />"At Mision 19, the Mexican fine dining experience has been refined, perfected; it's a farm to table experience that couldn't be accomplished in Los Angeles, San Francisco, or New York"<br /><br />I'm a passionate home cook who strives to prepare my own "farm to table" meals based on what's available from farms around central and southern california. I'd like to know what part of "farm to table" dining you think cannot be accomplished here in LA versus Mexico. Cheers.Michael Allmanhttps://www.blogger.com/profile/02974012909747662741noreply@blogger.comtag:blogger.com,1999:blog-3691661959819164456.post-11818832163434280852011-05-22T17:38:34.583-07:002011-05-22T17:38:34.583-07:00Anonymous-I'm having trouble following you her...Anonymous-I'm having trouble following you here. There's little here about the dishes you thought delicious, the steak was overdone, but good. In Mexico, we eat steaks medium-well(tres quartos); you'll never get bloody steak or carne asada lest you insist, even then you might not get it the way you like.Reason is, latinos eat steaks with dressings and garnishes.<br /><br />Did you tell them the fish was overcooked?<br /><br />If a corkage fee of $12.50USD is written on the wine list, that's not deception. I'd ask for the sommelier to explain that in the future if you're unsure why it's there.<br /><br />For the level of cuisine at Mision 19, the price is a steal, regardless of an extra $12.50. Admittedly, I don't pay much attention to the prices in Tijuana for high-end dining, I just usually suppose a certain price that's always been agreeable to me, laughingly so.<br /><br />True, there are many great restaurants to chose from in Tijuana, but consistency can't be judged with a single visit. I'd recommend the tasting menu at the chef's table someday.Otherwise,I'm very glad to know you're a frequent Baja visitor.Provecho.streetgourmetlahttps://www.blogger.com/profile/02625967020667522977noreply@blogger.comtag:blogger.com,1999:blog-3691661959819164456.post-2292695920101451072011-05-20T11:06:33.615-07:002011-05-20T11:06:33.615-07:00Went there last night we ordered the duck, pork be...Went there last night we ordered the duck, pork belly (both delicious), a steak (good, but a little over cooked), and the fish of the day (whitefish which was way too over cooked and tough, not flaky the way it should be), and two bottles of local wine. The wines were good but the price of the wine on the menu didn't reflect the 150 peso corkage fee. When we got the bill, the waiter showed us where on the wine menu it says that EVERY bottle of wine gets 150 pesos added to the price...JUST ADD IT TO THE PRICE ON THE MENU! They also knew that the fish was overcooked (we left most of it on the plate untouched) and we still had to pay for it. There were 4 of us and we will not be going back to this restaurant nor will we be recommending it to anyone. <br /><br />There are much better restaurants in the area that are better priced and the food is consistently good without deceptive pricing schemes.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-3691661959819164456.post-8867578909658783342011-03-10T15:29:09.336-08:002011-03-10T15:29:09.336-08:00R2Lujan-Thanks for fixing that.
Anonymous-No web...R2Lujan-Thanks for fixing that.<br /><br /><br />Anonymous-No website, but you can like Mision 19 on Facebook. The best experience is to go to the chef's table and ask him to make what he wants!!streetgourmetlahttps://www.blogger.com/profile/02625967020667522977noreply@blogger.comtag:blogger.com,1999:blog-3691661959819164456.post-35319126088611222172011-03-10T12:27:14.987-08:002011-03-10T12:27:14.987-08:00By chance do they have a website with a menu? It a...By chance do they have a website with a menu? It all sounded outstanding.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-3691661959819164456.post-26338938230759637432011-03-10T08:58:05.022-08:002011-03-10T08:58:05.022-08:00Hello streetgourmetla,
nice pics and great work, ...Hello streetgourmetla,<br /><br />nice pics and great work, i love tijuana, all your work helps local people and mexico...<br /><br />We are going to dine mision 19 this sunday, yummy.<br /><br />here is the link i shared BN,<br />Gracias nuevamente.<br /><br />http://forums.bajanomad.com/viewthread.php?tid=51518R2Lujannoreply@blogger.comtag:blogger.com,1999:blog-3691661959819164456.post-62479927538265478652011-02-25T18:04:43.529-08:002011-02-25T18:04:43.529-08:00Both the place and the food look amazing! On my li...Both the place and the food look amazing! On my list for next time :)gourmetpigshttps://www.blogger.com/profile/17043385325645560283noreply@blogger.comtag:blogger.com,1999:blog-3691661959819164456.post-3745524745871838532011-02-17T11:46:24.906-08:002011-02-17T11:46:24.906-08:00SGLA...reading your piece gave me goose bumps...in...SGLA...reading your piece gave me goose bumps...in a good way :-). Thanks so much for the fabulous review. Can hardly wait to get down there for my own taste.Gaylanoreply@blogger.comtag:blogger.com,1999:blog-3691661959819164456.post-6904475872699456672011-02-17T10:17:22.000-08:002011-02-17T10:17:22.000-08:00The innovative food combinations sound outstanding...The innovative food combinations sound outstanding. The flavor profiles are right up my alley. Great excuse to pop down to Tijuana. Btw, Bayless just tweeted about his "gr8 meal" here.The Lawhttps://www.blogger.com/profile/11793621593994594294noreply@blogger.comtag:blogger.com,1999:blog-3691661959819164456.post-58262174949749831562011-02-16T22:04:05.581-08:002011-02-16T22:04:05.581-08:00Statii Tir-There's no better time than the pre...Statii Tir-There's no better time than the present. I'm going as often as I can, so maybe we'll bump into eachother.streetgourmetlahttps://www.blogger.com/profile/02625967020667522977noreply@blogger.comtag:blogger.com,1999:blog-3691661959819164456.post-17597714511189920392011-02-15T09:00:02.994-08:002011-02-15T09:00:02.994-08:00I love that line in Once upon a time in Mexico. It...I love that line in Once upon a time in Mexico. It makes me laugh every single time. Now, back to the food. Every single photo you posted looks incredible. But my absolute favorite was the dessert, of course. That is the best part of my meal every single time. I absolutely love ice cream. Thanks for sharing the address. I should go there some day.Statii Tirhttp://president-electronics.ronoreply@blogger.comtag:blogger.com,1999:blog-3691661959819164456.post-6906475246129028842011-02-13T14:50:06.430-08:002011-02-13T14:50:06.430-08:00Jessica-you girls made the night, and Chuy. We sha...Jessica-you girls made the night, and Chuy. We shall return.<br /><br />FoodGPS-It's worth the drive for sure, on a weekly basis.streetgourmetlahttps://www.blogger.com/profile/02625967020667522977noreply@blogger.comtag:blogger.com,1999:blog-3691661959819164456.post-91485989254674568712011-02-13T09:13:08.170-08:002011-02-13T09:13:08.170-08:00Looks like it was worth the drive to Tijuana for t...Looks like it was worth the drive to Tijuana for this meal alone. Sign me up for the tongue and dessert tamale with foie gras. Hopefully they're still on the menu when I finally make it down there.Food GPShttp://www.foodgps.comnoreply@blogger.comtag:blogger.com,1999:blog-3691661959819164456.post-46487252739172711012011-02-12T20:03:56.689-08:002011-02-12T20:03:56.689-08:00Amazing to share the Mision 19 experience in Tijua...Amazing to share the Mision 19 experience in Tijuana with you, Chuy and the Boobs! We look forward to going again!!Jessica "Kai-Chi"https://www.blogger.com/profile/10970504624813753971noreply@blogger.com