Mexico: One Plate at a Time (2003)

S8E8 Tijuana Round Table

Tijuana is steeped in a rich culinary tradition, famed for its incredible taco scene and as the origin of the Caesar salad. Today, the city is home to one of Mexico's leading culinary schools and boasts some of the nation’s finest chefs. Rick, along with three fellow food enthusiasts, enjoys a meal at the sleek Mision 19, housed in Mexico’s newest LEED Gold Certified building. Chef Javier Plascencia impresses them with inventive takes on traditional Mexican fare, including braised beef short ribs wrapped in fig leaves, accompanied by black mole and kabocha foam. For starters, he serves a layered dish of local tuna with nopales, chicharron, and avocado meringue. As they savor the flavors, Rick and his companions share their experiences with food, explore Tijuana’s burgeoning culinary scene, and contemplate the future of Mexican cuisine.