We Fought the Law and the Foie Won, March 6th at 7PM--4 Courses of Foie Gras by chefs Javier Plascencia, Jason Knibb, Walter Manzke, and Ryan Steyn

This Thursday, March 6th at 7PM, Club Tengo Hambre will be escorting guests across to border for reasons that have historically defined Tijuana as a border town to get what you can't get in the States--for a 4-course foie gras (banned in California) dinner. Tijuana has always been Mexico's illicit playground--like Las Vegas but with teeth!

The foie gras dinner is almost sold out, so if you want to taste the forbidden offal as prepared by masters: chef Javier Plascencia (Mision 19), chef Walter Manzke (Republique and Petty Cash Taqueria), chef, Jason Knibb (Nine-Ten) , and chef Ryan Steyn (Latitud 32), you'd better hurry. At a mere $130, it's a crime(Elliot Ness might come a knocking).    

Burlesque Dancer, Rita Ravell ( Tijuana After Midnite-1954)


As Mexico's first "city of sin", Tijuana played host to gambling, dog and horse races, cabaret shows, prostitution, and any other vice that could bend the wills of norteamericanos. Celebrities like Clark Gable, Jean Harlow, the Marx Brothers, Bing Crosby, and Charlie Chaplin rubbed elbows with gangsters (even Al Capone himself) at the Agua Caliente Casino, and at Caesar's Restaurant, where Caesar Cardini himself made his signature salad to order. All made possible by the Volstead Act (1920-1933).

Tijuana's famous Long Bar, the Mexicali Beer Hall in the 50's

They went that-a-way


For 13 years, the U.S. Treasury Department waged a pointless war on alcohol in the United States that gave rise to an international criminal organization run by Al Capone.

 Captured shipment of alcohol being destroyed during prohibition--sound familiar?


During these years, Tijuana thrived by giving the people what they wanted--a stiff drink!

 Foie gras protestors

On this occasion, it's the California foie gras prohibition that is drawing diners to order the banned product in places like Las Vegas--any state but California, and now back to Tijuana. You won't find a better deal in the 2nd closest foie gras outpost--Las Vegas--where even a pair of bit-sized foie dishes will run you around $100 at a place like L'atelier de Joel Robuchon. The foie gras for this dinner comes from a farm in Guadalajara--chef Javier Plascencia says it's as good as the foie gras that was being produced up in Sonoma, CA.

If you live in north of the border--in the San Diego and Los Angeles metro areas--Tijuana once again is your ticket to satisfaction. Join us in Tijuana for foie gras prepared by an all-star line-up of chefs of the Californias.

We Fought the Law and the Foie Won, 4 Courses of Foie Gras at Mision 19, featuring Plascencia, Knibb, Steyn, and Manzke
Thursday, March 6 @ 7PM
Mision 19
Tijuana, B.C.
$130 person, includes dessert and 2 glasses of wine
For tickets, go click here.

The Mexican Invasion at Test Kitchen, November 1-4: Molina, Salas, Téllez, and Plascencia

(Clock wise from top left) 
Chef Pablo Salas (Amaranta/Toluca), Chef Benito Molina (Manzanilla/Ensenada), Chef Javier Plascencia (Mision 19/Tijuana), and Chef Jair Téllez (MeroToro/Mexico City)


To celebrate Day of the Dead in high fashion, I've curated 4 unprecedented nights at Test Kitchen for a Test Kitchen Latino series that will feature more chefs from around Latin America in the future. This first series highlights 4 major heavyweight chefs that represent the au courant of modern cuisine--a Mexican chef event of this caliber is a first in Los Angeles.


Mexican cuisine was designated as an intangible cultural heritage by UNESCO in 2010, at a time when a next wave global fascination with Mexican gastronomy and Latin-American cuisines was beginning its surge.


Come to Test Kitchen for this special series and find out why the world is buzzing about the vanguard chefs of Mexico--this is an event not to be missed.


About the chefs:


Chef Benito Molina, Thursday, November 1 at Test Kitchen
Molina is a pioneer of the Baja culinary movement ever since he relocated from Mexico City to Ensenada where he took full advantage of the high quality seafood items that weren't be used by the locals(all their best products were exclusively shipped to Japan at the time), and created a minimalist cuisine that lets the products speak for themselves. Molina is star of the hit food television series, Benito y Solange, has cooked all over the world--even for Arzak by special request--and is a top chef in Mexico. Look for creative uses of exquisite Baja ingredients presented with an international flare, yet 100% Ensenada.      


Chef Pablo Salas, Friday, November 2 at Test Kitchen
Salas is part of the next generation of Mexican chefs, and is the leading figure as representative of the State of Mexico, which has an extraordinary cuisine. Salas has worked in the best kitchens in Mexico, with the best chefs, and follows the new breed of Mexican chef in favoring a study of national techniques and cuisine over the European experience of the previous generation of Mexican chefs. This Toluca native will be elevating the dishes of the State of Mexico on this night, maybe if we're lucky, his hometown's green chorizo will find its way on the menu.         


Chef Jair Téllez, Saturday, November 3 at Test Kitchen
Téllez set up his now legendary country restaurant--Laja--in the Valle de Guadalupe at a time when the only cuisine was huevos rancheros paired with a scoop of Nescafe in hot water. He grew his own vegetables because he couldn't afford to buy produce that could go to waste if no one showed up. Farm to table wasn't a pretense, it was a means for survival. Now that the Valle has grown into Téllez's vision, he's moved on to open one of the hottest restaurants in Mexico City: MeroToro. Téllez has impeccable technique and precision while always bringing exciting flavors to the table. His seafood cocktail with gooseneck barnacles and sea urchin is one of the best things I ever ate.  


Chef Javier Plascencia, Sunday, November 4 at Test Kitchen
Hot off the heels of winning Best New Restaurant from Travel and Leisure Mexico, Plascencia's star continues to rise on both sides of the border. Plascencia is leading Tijuana's charge into the international theater with his advocacy and singular Mision--Mision 19 that is. Plascencia is a champion of Mexico's northern cuisines: Baja California, Sinaloa, and Sonora. Regardless of innovation, Plascencia consistently brings hearty flavors to delicate plates. His night at Test Kitchen is sure to blend a bit of northern land and sea cuisines.       


Test Kitchen Latino, November 1-4, 2012
Test Kitchen 2012 at Bestia
2121 E. 7th Place
Los Angeles, CA 90021
For reservations, click here