January 21, 2014
'Baja Mediterranean' or 'Baja Med,' for short, has become an increasingly broad term (much like 'Mediterranean') to describe the modern, high-end, culturally diverse cuisine, prepared from locally sourced ingredients, coming from chefs of Baja California, Mexico. Although many a chef has adopted the term to label their individual concoctions of Mexican and Mediterranean influences and ingredients, it's Chef Javier Plascencia and his family that are centrally responsible for the term's manifestation. The man has reached legend status in Tijuana and Baja, especially among in-the-know foodies and those within 'the industry,' and his double-digit restaurants are known as some of Mexico's best.
Romesco Mexiterranean is Javier's only American-based establishment, located in Bonita, just a 15 minute drive south of downtown San Diego. This unassuming corner unit in Bonita Shopping Center has been a San Diego dining destination since opening in 2006, and for those seeking elevated and inspired cuisine from one of the region's most renown chef's, this is his closest spot.
