Restaurant Review
18 May 2011

Mision 19 – Tijuana

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Mision 19 - Tijuana

Hours 24 through 28 in Tijuana were spent at Chef Javier Plascencia’s Mision 19. The five-month-old restaurant, which is located in Baja’s first LEED-certified building, is arguably the city’s most exciting place to dine at the moment. Named the “Master of a New Tijuana” by the New York Times, Chef Plascencia serves traditional Mexican cuisine prepared with ingredients sourced from within a 120-mile radius. The chef draws inspiration for his cooking from local farms, the vineyards in the Guadalupe Valley, and even San Diego’s farmers’ markets.

This forward-thinking restaurant is the eleventh member of the Grupo Plascencia consortium, which is headed by the chef’s father and anchored by Villa Saverios.

Mision 19 - Tijuana

Bill and I were guests of the restaurant this afternoon, along with journalists from Baja and San Diego, as part of a press conference about the region’s thriving culinary scene. Prior to the conference, we were treated to a five-course lunch complete with wine pairings. Needless to say, by the time the official announcements were made, everyone was feeling quite toasty. Or maybe it was just me.

Mision 19

All of the wines served at Mision 19 are from the Guadalupe Valley. We started off with flutes of bubbly and an effective glass of “Mexology.”

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Restaurant Review
17 May 2011

28 Hours in Tijuana with Bill Esparza: Tacos, Buches, Menudo, Churros, and Tortas

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Around Tijuana

Following Sunday brunch at Scarpetta, I took a little jaunt down to Tijuana with my friend Bill. While escaping to Mexico for a day might be too hurried for some, it’s these impromptu getaways that I absolutely live for. After Bill picked me up in Beverly Hills, we hightailed it to the border, and not too long after, we were living large on Revolución. It had been well over a year since my last Baja eating tour, so I was beyond ready for another gluttonous spree.

After dropping off our bags at the hotel and freshening up a bit, it was time to cruise the streets for delectable Mexican eats.

Tacos Salceados - Tijuana

At my request, our first stop was at Tacos Salceados. I ate here on my first Baja culinary tour, but wasn’t able to enjoy it to the fullest since it was the eighteenth and final stop of a two-day eating blitz. I always hoped to return because even though my palate was beyond spent at the time, I remembered that the tacos totally rocked.

Tacos Salceados - Tijuana

The little taqueria was bright and bumpin’ when we arrived. We started off with a small plate of blistered blonde chilies and young spring onions dressed in a tangy Maggi-based sauce.

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Recipe
15 May 2011

Pistachio Chai Muffins

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Pistachio Chai Muffins

Faster than a quick bread and more virtuous than cupcakes, muffins are becoming a staple in the Astro-Gastro household thanks to a feature on “Munchable Muffins” in this month’s issue of Cooking Light. I’ve been making little portable breads here and there over the years, but this article is really inspiring me to crank my muffin making into overdrive. Thus far, I’ve dog-eared a sweet recipe and a savory one to test out. First up, pistachio chai muffins.

I adore both pistachios and chai tea, so there was no question that I’d tackle this recipe first. Additionally, I liked that the muffins called for a simple glaze topping. Aside from adding a bit of sweetness to the mix, it also brought a festive quality that is usually absent from muffins. Everyone knows that festive muffins are infinitely superior to ordinary ones.

After following the recipe and Cooking Light’s “Five Tips for Perfect Muffins” to a T, I pulled out a dozen evenly golden muffins from the oven. I left a few lumps in the batter just like I was instructed, and the results were super-moist muffins with the softest, most pleasant crumb. It turns out that over-stirring can really toughen a muffin! The flavor of the chai was subtle but noticeable, while the salted pistachios and sweet icing provided pizzazz.

We’re down to only two muffins in the fridge, which means that it’s time to whip up another batch. Next up, spicy bacon cheddar corn muffins. I hope they’re as addictive as these.

  • 7.9 ounces all-purpose flour (about 1 3/4 cups)
  • 1/2 cup packed brown sugar
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 2 chai blend tea bags, opened
  • 1 cup low-fat buttermilk 1/4 cup butter, melted
  • 1 1/2 teaspoons vanilla extract, divided
  • 1 large egg, lightly beaten
  • Cooking spray
  • 1/3 cup shelled dry-roasted, salted pistachios, chopped
  • 1/2 cup powdered sugar
  • 1 tablespoon water

Pistachio Chai Muffins

Preheat oven to 375°. Weigh or lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 4 ingredients (through salt) in a large bowl, stirring with a whisk.

Pistachio Chai Muffins

Cut open tea bags; add tea to flour mixture, stirring well.

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