“I think one of the things that worked for me is my boldness (…) If I feel something, I go all in, and honestly, I’ve been really lucky—everything’s gone well for me, and I never get tired of it.”
It certainly took boldness for Chef Javier Plascencia to establish himself as one of the leading figures of Baja California cuisine and a key reference in Mexican gastronomy.
Originally from Tijuana, he grew up surrounded by the aromas of his family’s pizzeria and the discipline instilled by his father. Today, he champions a local, generous, and environmentally respectful cuisine.
Whether it’s at his Michelin-starred restaurant Animalón, where he serves garden- and sea-inspired dishes beneath a 200-year-old oak tree, or at Mission 19, which he opened in Tijuana in 2011, the chef is clear in his belief: “By enjoying a delicious meal made with organic, local ingredients, the customer will truly understand that eating better is better for the community.”
Though he is a busy entrepreneur, Javier Plascencia actively collaborates with the municipality of Tijuana on crucial issues like school nutrition and urban farming. He is also deeply committed to the organization Tijuana Sin Hambre, working with them to provide meals to migrant families in Tijuana. ““I love seeing the faces and expressions of the families. That’s what food means to me: cooking to make people happy.”
Foundation
Tijuana sin Hambre
Born in April 2020, in the heart of the Covid pandemic, Tijuana sin Hambre has become a pillar in the fight against hunger in Tijuana in record time. Founded by Maru Riqué and her husband Fausto Vargas, the foundation embodies the spirit of solidarity and resilience of Mexican society.
With over 3,500 meals distributed to 30 shelters in Tijuana particularly homeless community, unaccompanied minors, orphanages and others, the foundation fights against food insecurity, with the extraordinary support and commitment with over 2,500 volunteers annually on both sides of the border.
“For me, it’s important to always get up with a purpose, and today it’s an honor and a privilege to be able to help people when they’re probably in the worst moment of their lives,” explains Maru Riqué.
The chef of Tijuana’s Oryx gourmet restaurant, Ruffo Ibarra, is also deeply committed to the initiative: “Our job is to feed people, we’re in the service business and I’ve always felt that my mission was to serve. Food is one of the tools of service. It changed my life.”
These visions perfectly embody the spirit of Tijuana Sin Hambre: to offer not just food, but dignity and hope to those who need it most.
