Finally.

We’ve been slightly obsessed with Cebicheria Erizo for a few years now, so it was only a matter of time before a pilgrimage to Javier Plascencia’s flagship Misión 19 would materialize. And the other day, materialize it did.

Our buds at Slow Food Urban San Diego extended an invite our way for a lunch that Javier was putting together – we did not, could not, should not decline. Here are some photos from the experience…

Part of the experience at Misión 19 is walking through the gorgeous new building that houses the restaurant. This is a shot taken directly under a giant skylight and glass-flanked atrium that winds through the center of the building.

One corner of the restaurant has a private dining area on a platform, with copious amounts of sunlight streaming through skylights above. I recall zero light fixtures – this is the first LEED certified building in Tijuana.

Restaurant entrance with signage. The tagline, “cocina de autor” is an apt description – where Erizo hosts Plascencia’s ceviche studies in charcoal, Misión 19 is a refined conceptual masterpiece in marble.

The long communal table setup especially for the SFUSD board members, with MoSpo tagging along and giddy with excitement at this point.

Now, onto the food! Disclaimer: some dishes were not documented as their aroma and plating were too enticing not to dive right in.

Steamed oyster.

Seared ahi with mole, chicharrones, radish, grilled shishito pepper.

Heirloom bean and Summer mushroom risotto with huitlacoche dust and epazote spume.

Tamarind martini.

Mezcalero with chapulin sea salt on the rim!

Local cheeses with guava puree, candied hibiscus and honey.

Banana brulee with oatmeal ice cream, strawberries and bougavillea.

Slow Food Urban San Diego board (and MoSpo’s Sean Kelley) with Javier Plascencia atop the Via Corporativo building where Misión 19 resides. Our SFUSD buddy Chelsea Coleman took the above photo, and many others, along with great notes on the courses – check them out here.