Calls Tijuana ‘one of the great food cities of North America’
By: Andrea García
7 Junio 2011
TIJUANA – Noted American chef Rick Bayless has put this city on the continent’s food map.
In an interview with GrubStreet.com in San Francisco, he waxes about the “amazing chefs cooking amazing food” in Tijuana.
“If people knew it was there, people would just be flocking there,” he says. “I have to say, and people always laugh out loud when I say this, but
Tijuana is one of the great food cities of North America.”
He cites as an example Tijuana chef Javier Plascencia, who he says “is doing brilliant work” in his new restaurant Misión 19, one of several his
family owns in the city.
Misión 19 opened in January in a certified “green” building, Vía Corporativo, in the Río zone.
“This is his flagship new thing, very modern,” he says. “No one thinks this happens in Tijuana. It's beautiful, and it's in an area that's so
sophisticated you can't imagine.”
The restaurant combines natural ingredients and products from the Baja California peninsula with wines from Valle de Guadalupe and creates innovative
dishes that are drawing raves.
Bayless mentions Mercado Hidalgo, also in the Río zone, “as just spectacular,” a place that offers the flavors and aromas from all corners of Mexico.
Bayless specializes in traditional Mexican cuisine and is best known as the host of the PBS series, “Mexico: One Plate at a Time.”
The chef says that he’s reconsidered his view that Mexico City has the best taco shops in the country.
“I think the Tijuana taquerías are just amazing and there's more variety than there is in Mexico City.”
He says that the food in the border is developing its own identity, not necessarily tied to the Aztecs.
“They're just doing their own thing.”DENNIS - 6-11-2011 at 06:46 PM
Quote:
Originally posted by BajaNews
He says that the food in the border is developing its own identity, not necessarily tied to the Aztecs.
I wonder if this the recent BajaMed trend we hear about.
Great TJ Cuisine
MrBillM - 6-11-2011 at 07:11 PM
Back in 50s-60s, the Snack Bar at the Jai Alai Palace in TJ had the BEST Hamburgers I'd ever tasted.Woooosh - 6-11-2011 at 07:30 PM
Quote:
Originally posted by DENNIS
Quote:
Originally posted by BajaNews
He says that the food in the border is developing its own identity, not necessarily tied to the Aztecs.
I wonder if this the recent BajaMed trend we hear about.
California cuisine gone south and 30 years late.
Mexicans are drinking more wine these days, the local wines from Guadalupe region are getting good grades too. The TJ restaurants are stepping up.
The new restaurants these guys are opening don't depend on foreign tourists to stay alive. Restaurant owners are tough, and TJ has always had a
strong creative streak.
[Edited on 6-12-2011 by Woooosh]JESSE - 6-11-2011 at 07:40 PM
Told you TJ tacos are the best. Congrats to many friends who are doing wonderful work up there.
By the way, this november i am opening the 1st bajamed cevicheria in La Paz, tons of newly created ceviches, sashimis, seafood tacos, etc etcBajaNews - 7-11-2011 at 12:02 AM
...For its upcoming eighth season on PBS, Top Chef Rick Bayless’ “Mexico: One Plate at a Time” concentrates solely on Baja California. And Bayless
offers high praise, indeed, for our cross-border neighbor’s cuisine. “People always laugh out loud when I say this,” says Bayless, “but Tijuana is one
of the great food cities of North America.”tjBill - 7-11-2011 at 02:42 AM
Rick Bayless clip on Baja Med cuisine in Tijuana
They go to restaurant Mission 19
[Edited on 7-11-2011 by tjBill]tjBill - 7-11-2011 at 02:47 AM
