Misión 19

How in the world can this place have such a high rating. The website and wording on they’re website and reviews are over dressed. The waiter has no idea what half the stuff on the menu are. «Sous vide» no chance. although it has sous vide on the online menu. They didn’t have it when I was there. The bone marrow is sat on a bed of sea salt. I’m talking an entire plate of sea salt which is ridiculous. Nobody’s eating that salt. And they had guacamole sauce on the bone marrow. I’m sorry but guacamole and bone marrow do not pair together. Besides the waiters not knowing anything. They stand right in staring at my table. It’s not professional nor welcoming. Go wash a dish or something. Those waiters belong on the taco stand in zona norte. Under qualified for such an elegant «looking» restaurant. Yes the ambiance is beautiful but the food and service nowhere match. I was highly disappointed. I’ll stick to authentic street tacos next time in tijuana.

Very good farm to table restaurant with a great selection of interesting and well presented dishes. It was almost 5 stars but the service was a little less friendly than I like and felt a little forced — but the food is excellent

Not too far from the boarder, just a quick cab ride. I would say that they likely specialize in the 5 or 6 course meals, but someone in our party ordered from the menu and the food was just as delicious. I loved that the food is locally sourced within less than 125 miles away. The combinations were very interesting and complimented one another. All the wine pairings we tasted were local Mexican wines and all were fabulous. The ambiance is nice inside. We went on a Monday night and it was not at all busy, but we did hear that the weekends could be crowded. Great experience!

Located upstairs in the building Corporativo, my friend and I decided to drop by during a day trip to Tijuana. We had walked over the border so took a taxi over. We didn’t have a dinner reservation but we had no problems getting a table. The ambiance was nice — a bit too dark for me personally but there were lighter areas. The drinks were perfect. Had the duck and octopus which were perfectly cooked and absolutely delicious. Wasn’t a big fan of the red wines I tried though. Believe they’re all local and from Mexico. Overall I’d definitely want to return and try their set course menu!

I love restaurants/​activities that showcase the very best of what a country has to offer, and Mision 19 did exactly that.
The service was impeccable, including all communication leading up to our trip there. We went from San Diego, parked at the border, and took a cab. The restaurant was very helpful in facilitating this.
The food was excellent – as good as any place I’ve had here. We did the 6 course tasting menu with wine pairing – I definitely recommend it! I loved that they showcased Mexican wines.
Our waiter spoke pretty good english. This was a plus for me.
The space was beautiful. I’d like to go back with a group of 10+ and sit in their semi-​private area. I’d also like to visit their bar upstairs.
Upon arrival, I was somewhat confused because the restaurant is in the 2^nd or 3^rd floor of the Deloitte office building. I’m used to restaurants at street level.
Incredible value (easy for me to say as our USD helped this, I suppose).
We opted for an early dinner and the lighting around sunset was beautiful. It also wasn’t very crowded in the restaurant at that time.
One last thing: It meant a lot to me that they accommodated my allergy and substituted scallops in the first course for tuna.
I would strongly recommend taking the trip to Tijuana just for this restaurant.

This place was really over my expectations! its a beautiful restaurant at the rooftop of a corporate building. The Food is absolutely phenomenal. Usually a three course meal by an outstanding chef! Perfect to celebrate an anniversary, romantic dinner or birthday.

This is one of the Chef’s Plasencia restaurants and is one
of the Best in Tijuana, from the day they open to the date is been a consistency on quality, service and flavor. I am so proud that this kind of cuisine is be developing a chain of good restaurant’s in my Tijuna.

El restaurante en sí es delicioso. La comida es exquisita y el servicio fenomenal. Le quito dos estrellas por la falta de atención a la validación del estacionamiento.
Después de cenar quedé muy satisfecho con todo, por lo cual di una propina del 20% de mi cuenta total. Al salir, me cobraron 20 pesos por estacionamiento porque aparentemente solamente me validaron por 1 hora. El señor que atiende el estacionamiento dijo que dan de una o dos horas, por lo que marcaba en la placa al salir que las primeras dos horas son gratis. Regresé al restaurant, no porque me falten los 20 pesos sino para aprender del «sistema». La «hostess» me recibió de una manera muy falsa y déspota que me dio mal sabor en la boca después de haber cenado tan rico. Tanto ella como mi mesero recalcaron que solamente son dos horas en el bar, cosa que se me hizo rara porque una cena de 5 tiempos dura poco más de una hora.
Para terminar, pensaré muy bien antes de regresar por este percance. Me pareció de muy mal gusto mi experiencia al final. Un restaurante como Misión 19 tiene más que mejorar en lo que publican y su servicio de «hostess.»
I will summarize briefly in English:
The meal was fantastic and the service phenomenal. The validation was a bit ridiculous. I was validated for one hour when on the plaque at the exit it clearly states that the first two hours are complimentary when dining at Mision 19. The hostess was rude and fake, so much it left a bad taste in my mouth. I thought it quite petty for Via Corporativo to nickel and dime me on such a basic element in my dining «experience.» I will think twice before returning.

A perfect meal from start to finish. Outstanding service, intimate and modern atmosphere, and the best dinner I’ve had in a long, long time. The clam chowder was, in a word, perfect. Velvety, piping hot, fresh and tasty. My friends seemed to enjoy a variety of items including octopus, scallop parfait, street tacos, and some tasty breads and desserts.
Come early and enjoy a cocktail at Bar 20.

My first review for 2016 and I was really hoping to write about a great place to start off the new year. I have been frequenting the restaurants down in Tijuana and a colleague recently told me that I must try Misión 19 on my next visit. I recently heard an interview on NPR that was taped earlier in the year talking about the Tijuana food scene and they specifically talked about Misión 19 so I figured it was time to try.
It’s quite easy to find and just minutes over the border. Parking was easy and you’ll need to take an elevator up to the restaurant as it is located inside of a building. We didn’t have reservations but they were able to take us as the place wasn’t half occupied. The interior is quite trendy with a large wine selection on the wall. We were seated at a nice table next to the windows which go floor to ceiling. The problem with this seating was that it was incredibly dark. There was lighting above our table and when we asked, they said those lights stay off so as not to cause a reflection on the glass and this way you could look out the window. The problem with that is there is a metal grating or screen on the outside that you can barely see anything through so there essentially is no view at all. There were other tables with much better lighting and when we pointed the empty tables out, our server didn’t seem to want to move us so we just stayed in the dark.
The menu seems to focus on seafood and it all sounded quite good. We browsed the wine list, but it seems to all be local wines from Guadalupe Valley so we just asked for a recommendation. A side note, our server who could speak English, would rarely do so. I mention this because clearly they cater to an American crowd and in the interview, the owner Javier Plascencia is quoted as saying «70 percent» of his clients are from north of the border. With that in mind, you would think you would hire people that are at least bilingual and comfortable speaking in English. Fortunately, my friend is fluent in Spanish but he would only speak to her in Spanish. If I asked him something in English, he would reply, but seemed to intentionally not speak English even though he clearly knew how.
I started off with a wedge salad and unquestionably the worst wedge salad I’ve ever had. The lettuce was crisp and fresh but I have no idea what they were using for the blue cheese and dressing. I am extremely fond of blue cheese and blue cheese dressing and this was more of a goat cheese. They would have done better if they had used Bob’s Big Boy blue cheese dressing! Instead of bacon chopped up into bits, they served it with strips of bacon like you would get for breakfast. I had a few bites but just couldn’t tolerate the dressing and cheese they were using and didn’t finish it.
Between dishes they did serve several varieties of fresh bread and pastries which were quite good. For my entrée I had a filet mignon. Again, the language barrier… our server kept asking how I wanted it done. All restaurants cook differently and one place’s medium rare is completely different from another so I always tell them I want a warm pink center. But our server kept sticking to words like rare, medium rare, medium… I kept asking him to just tell the chef «warm pink center» but he seemed confused or unwilling to do this. My friend even explained it in Spanish and he still didn’t seem to understand. Needless to say… I got a filet with no pink center and I would call medium to medium well. I will say the meat was good but the size was what I could call a «petite» filet. It was flavorful even though over cooked. But what was laughable was just the overall presentation. The meal on the plate looked beautiful, like something you would want to photograph for a magazine but certainly not a meal. More like one of those meals you would see at a grossly over-​priced restaurant that everyone wants to try but it really isn’t that good. My friend lives in Mexico and even she thought the meal was too pretentious in size and quantity. On the side of my steak was the tip of one asparagus spear. Not the whole spear… but about the upper third of one asparagus spear! And there was one baby carrot.
Overall, too dark by the windows you can’t even see out of. Not very friendly or helpful servers. And over the top attempt to be trendy or pretentious without serving good food. I have eaten at many restaurants from Tijuana to Ensenada and this particular restaurant has been my biggest disappointment so far in my Mexico dining experience. I only gave it 3 stars because the price was okay but I can’t think of a reason I would ever go back when they can’t even get something as simple as a wedge salad correct. I will continue to explore other restaurants in Tijuana but maybe Mr. Plascencia needs to get out and try some good food as well.

La única razón por la que les pongo 4 y no 5 estrellas es porque en uno de mis platillos apareció un cabello! Claro que ellos se hicieron responsables y me cambiaron el platillo sin ningún problema… El motivo por el que uno paga 500 pesos por su comida en vez de 100 y por un platillo muy pequeño, es por el sabor! en cada bocado uno puede sentir la delicadeza en la preparación, la calidad del producto y la precisión en la técnica de la preparación. Al probar la comida uno se puede sentir más feliz .
Ahora también opino que deberían de pensar en actualizar más el menú, cada día habemos más personas que preferimos llevar una dieta vegetariana /​vegana y su menú se está quedando atrás en esta nueva tendencia, me hubiera gustado encontrar un menú vegano completo (sin huevo, lácteos, productos de origen animal) en su carta.

HANDS DOWN the Biggest Disappointment in Tijuana.
If Chef’s Table at Brooklyn Fare is standout 5.
Lazy Bear in SF a solid 4.
This place with all the accolades and Unilocal love matched up with my most recent FL visit. Which leads us to a solid 2.0. On the set /​tasting menu scale. If you disagree please try all the above and let me know.
Opened with a tatare Amuse Bouche the size of a quarter. So dark couldn’t tell at first but holding the item near the candle was a help.
Next, Scallop, guacamole, served in a neat glass glass. The idea here is to mix everything up and go for it. After I did couldn’t distinguish scallop and the heat (chili or whatever was used) overpowered the dish. It was like eating spicy guacamole with other random stuff.
Grilled octopus — nothing new or unique here.
Shredded meat in Crêpe 2 — 4 bites (max) depending how sophisticated you want to look. It was suggested to drizzle the 3 sauces that accompanied it. Turns out that’s a great move as this item of all things may have been the standout. Soy Sauce — really a take on Hoisin. Red hot — tasted like chili paste/​flakes mixed with sirracha, some heat. Verde tomatillo, good flavor.
Risotto with I believe truffle oil (I could be wrong). First off — Truffle oil is the equivalent to that Summer Track Every Single DJ plays in their set. EVERYONE is doing it. Perhaps it could have been within the «foam». Either way it didn’t do much for me as this was a dressed up Beans and Rice.
No pics because lighting was the worst I’ve ever experienced so dim. I’m not going to Flash Bang the place up and interrupt what clearly were some special dinners.
Beef shoulder cut in squares. The meat was technically overcooked but if it wasn’t in their opinion… it is what it is. This wasn’t Kobe — yet it was presented as if it could have been. 2 pieces of meat both a little larger than dice. You get the point.
Bread pudding… After adding the sauce and taking a bite it could have been mistaken for French toast at one of the cool brunch spots. The other take is that this is again is a spin off a Mexican Staple All I know is my Grandfather would make bread pudding once a year during the Holidays and it was the Business.
Service was really great despite language barrier.
AC was ridiculous along the private table the 2 — 2 seat table. Turn it down.
As I mentioned earlier, lighting was so dark couldn’t even see the food. But the waiters explanation was «romantic setting». Who cares — I was solo and everyone deserves to see what they are eating, it’s part of the experience.

This was hands down one of the best, if not THE BEST, dining experiences I have ever had. Our group of five Americans visited on Saturday, August 22^nd for dinner and were treated like royalty with two friendly bilingual waitstaff standing by, always observing us without being intrusive and anticipating our needs. The food itself was world class and better than the top restaurants I’ve had in neighboring San Diego for about half the price. The moment I saw the menu I was blown away by the culinary creativity of Javier Plascencia’s menu. The cocktail list was also incredible, and after the currency conversion (16 to 1 at the time we went) it was like $ 5 for a craft cocktail with fresh ingredients that would easily cost me $ 12-​$ 15 in SD or LA. The dining room was absolutely beautiful. Inside a LEED gold building we were surrounded by glass windows and a towering shelf of wines.
What did we eat? I ended up ordering for just myself: two different cocktails, two appetizers, one entrée, and one dessert. Crazy, right? It cost me around $ 78 AFTER tax and tip. I had bone marrow, foie gras, housemade pasta with crunchy octopus and beef, and a huge dessert that presented three different textures of chocolate. For a dissection of my dishes, read to the end (which I’ll complete later). Pretty sure this meal would have cost me $ 120 (American $) in the U.S.
My friends got the tasting menu for $ 700 (Mexican $) (you can do either 5 or 7 items), which was a great way to sample the chef’s top tastes but the portions were small as the case with tasting menus. Still, it was an incredible deal especially if you did the wine pairing where it turned out to be around $ 57 for the tasting menu including the wine pairings. The wine was all from Mexico’s Guadalupe Valley. My friends felt like they didn’t get full enough from the tasting menu and said they would order full entrees next time, which I agree is better as you can always share your larger dishes if you have a few people in your group.
They have a tray of breads, and don’t be shy about asking for one of each! We adored the fluffy rosemary bread and the cheese bread.
There is a separate 12-​person banquet room (perhaps it fits more) that is contained in glass and absolutely beautiful and I would love to have a birthday dinner there, if I can convince my loved ones to cross the border.
The best way to get here is to cross the border by foot, then take a $ 7 cab ride from the border (cab drivers usually let you squeeze five people in a cab) here.
Although you should probably email to get a reservation ahead of time, we were surprised that the place wasn’t too full when we arrived for our 5:30PM Saturday reservation, although it started filling up around 7PM.

If you are crossing the border for anything, it should be to come here for dinner. One of Javier plascencia’s exquisite restaurants, Mision 19 is worth the trip to TJ. He recently opened one in SD but we wanted to try his restaurant in its natural setting– Tijuana.
The restro is located in their financial district in a LEED gold building (don’t know what that is but my BF told me). It’s on the 3^rd floor and there’s a person at the front. We came pretty early so we were seated right away, there were 2 other tables both American.
The service was excellent. We had a party of 5 and had 2 servers at all time near our table to address our needs. Since the dollar is pretty strong against the pesos, we definitely got our moneys worth. We each ordered about 3 – 4 drinks each. The cocktails are made to perfection. I got the tamarind martini, cucumber mojito, and a guava margarita. These aren’t the real names, it’s what I’m guessing they are. I LOVE their tamarind martini, it tasted like a dessert, I love the cream on top of it and the tajin rim. I miss it and want some now. It tastes like a Mexican lollipop, reminds me of my childhood.
Now, all you’re wondering, how’s the food? The food was exquisite! You would probably pay 3x more than what we did here. My BF and I shared the tasting menu 5 & 6.
Tasting menu #5: leche del Tigre, spicy carrots and greens, baby squid, lamb baby back ribs, beer and chocolate dessert. The highlights of tasting menu #5 were the squid and lamb baby rack ribs. The disappointing dishes were the spicy carrot greens… Didn’t really bring anything to the table and the dessert was pretty gross, the jello beer part.
Tasting menu #6: scallop parfait, grilled octopus, pork taco, risotto, steak, carrot bread pudding. The highlights of tasting menu #6 were scallop parfait, grilled octopus, steak and the carrot bread pudding. The disappointing dishes were the pork taco (tastes no better than a street taco) and risotto (very under cook…)
We also got to try a beer salad, Froi gras, bone marrow and some pasta. The breads were also very good (Rosemary, ciabatta, cheese, etc).
We definitely agreed that tasting menu 6 was a better option than 5. Tasting menu 5 cost a bit more and was not worth it. My friend also did wine pairing with her 6 tasting menu and it was a generous pour each time and worth the pairing! Everything went smoothly. I would definitely come back and try some of their other dishes now that I had a taste of their menu and know which ones are good!

Uno de los mejores lugares que he visitado en cuanto a restaurantes, limpieza, elegancia y sobre todo una exquisita comida por uno de los mejores chefs de tijuana Javier plascencia, el servicio no se figa de lo mejor y el ambiente súper agradable simplemente me encanta

al contrario de los demas comentarios leidos mi experiencia siempre ha sido grata, cada platillo que he pedido es excelente. Las bebidas y aguas frescas me encantan que en ningun otro restaurante encuentras. Me encanta el lugar, el servicio es bueno aunque aveces si me han tocado los panecitos frios jeje

El lugar esta muy bonito, moderno, amplio, lo que quieras pero la comida deja mucho que desear y el pan que nos ofrecieron estaba seco y desabrido. Que decepcion.

Excellent, creatively prepared food and outstanding service. We had a business lunch and wow, what a treat! We ordered the grilled octopus appetizer, and I had the beet salad and risotto. Others ordered fish and everyone agreed that their food was prepared to perfection.
I agree with others here… this is ultra fine dining, but not pretentious at all. Warm wood table and chairs, approachable wine and cocktail menu, sustainable ingredients, adequately sized portions. You will not leave hungry but will leave thoroughly impressed!

The two pork tacos were worth the trip. Really delicious.
The scallops with avocado mousse was good but a bit acidic for my tastes and the scallops were overwhelmed.
The percebes dish was very good.
Beet salad with pistachio pesto was brilliant.
Pea soup was very good.
Clam chowder was excellent.
Mains looked a bit less interesting than the could have been.
Great service. Worth a trip.

Delicious. Where to start? Well, perhaps with the advice that just because the tasting menu contains 6 dishes (which are mostly from the regular small plates menu), you shouldn’t necessarily order 6 dishes per person! We went with a group of 4 people and ended up with an absolute feast. One vegetarian ordered for themselves and the rest of us shared …12 more plates. This was waayyyy overboard, but it was a fantastic meal!
Lots of interesting meats and seafood. The octopus dishes we had were great, barnacles were super interesting, and even the «crispy beef intestines» were actually delicious.
It felt safe heading there, and it’s close to the border and easy to drive to. You owe it to yourself to give Mision 19 a shot!

This has to be one the of the best dining experiences I have ever had. No joke. I have never been to a restaurant this nice before and it was, to my surprise, completely not pretentious. I don’t know about you, but when I think of restaurants like these I think stuffy, expensive, snooty… you get the idea. Mision 19 is none of those things. It is just all around awesome.
I went with a large group of foodies so there was a lot of tasting and stealing food from each other’s plates. Luckily for us, they offer menus in both English and Spanish, so we were able to fully understand our menu options.
I ordered the Iceberg Salad to start. I know what you’re thinking — I go to one of the best restaurants in the world and I order the damn Iceberg Salad?! Well, I wouldn’t underestimate it if I were you because it was one of the best salads I have ever had! Ever! It was smothered in a creamy cotija cheese dressing and had bacon crumbled on top. It was pure heaven. Next time I go, I may just order 10 of these and eat them in place of my meal.
For my main course I opted for the risotto and it was absolutely incredible. It was creamy yet the noodles were perfectly al dente. It was so flavorful I didn’t even feel the need to put salt on it! This is weird for me because I literally salt everything. I’m not kidding. Pizza, hamburgers… you name it, I salt it. But not this risotto! SO GOOD.
Throughout the meal they had servers walking by with a beautiful tray of various bread selections. They had Rosemary, Butter, Rustic and about 4 others. The rustic was my favorite.
For dessert I got the chocolate cake with butterscotch and it came in a stemless wine glass! It was like a cake terrarium! It was very easy to eat in there though and I gobbled it down before anyone could steal too much of it!
Overall, the service was awesome (even with the language barrier), the ambiance was awesome, the food was awesome and the drinks were awesome. I can’t wait to come back to Mision 19!

After planning and getting people to commit to go, we finally got 12 people as I had reserved to go this Javier Plasencia restaurant in TIjuana getting raves. This was my only second time in Tijuana and it was worth it.
The reservations were done online, I inquired if there were requirements such as holding the reservations with a credit card or problems with having 12 (As I was making the reservations I had only 8 people committed). The transportation as advertised on the website didn’t work out at all so we basically agreed to meet somewhere in TJ or at the restaurant.
There is a Bar20 bar on top of Mision 19 that is basically a place pre-​dinner cocktail (see review). The cocktails are the same and its more space rather than waiting downstairs in the restaurant.
There was also no prerequired menu (some of us had the tasting menu, others ate a la carte. For me, since this was my reason to go, I ordered the Chef’s tasting menu, this was a menu not necessarily included in the regular menu. The regular Tasting menu was a mix of current menu items (downsized to tasting menu portions or variations — for eg. the risotto was served differently as an entrée and in the tasting menu).
I am not a foodie, I normally order items and rave about certain things I loved and liked. I am also a bad diner since I usually don’t take down the names of each item and did not keep a copy of the menu for perusal later. Sometimes I go on the website later to look up things. So my review is basically on how the tasting menu went. I had sangria cocktail at Bar 20 so for the restaurant I had the same blanc (mixed) wine that my friend David G got.
For my experience, this tasting menu was worth the trip, I am not as experienced with tasting menus as some but I enjoyed the small amounts that kept coming. Mision 19 does have an English menu that will translate what you are having. Overall, there was probably one item that did not suit my taste (or didn’t measure up to the rest but I enjoyed my meal and my time here).
I would definitely recommend the tasting, the restaurant and the wonderful service by staff. I do believe having a Spanish speaker in the group ultimately helped when you have such a large group of non-​speakers. If it was a group of four or less, I think the English menu would suffice to assist you.
The assortment of small breads available in between courses was a nice touch.

I can’t think of a Tijuana restaurant that I was more eager to try than Mision 19. I first read about Javier Plascencia’s flagship restaurant in a New York Times article about the burgeoning culinary scene in Tijuana. When a friend made reservations for a group dinner for 12 of us here (thanks Melanio!), I couldn’t wait to pay a visit.
Mision 19 is hard to find if you’re not familiar with the area. It’s on the second floor of the imposing and rather anonymous-​looking Via Corporativo tower, which is on a quiet block removed from the main drag. We started off with pre-​dinner cocktails at Bar 20 (one floor above Mision 19) until our 7pm reservation time. Once 7pm rolled around, we wandered down to the restaurant, and the hostess whisked us away to a private room (more like a «cage») in the center of the restaurant, which seats 12.
The servers quckly brought over the cocktail menu, which had the same items as Bar 20. I decided I was in a wine mood. They were out of the particular Sauvignon blanc I wanted, so the sommelier recommended a local Sauvignan blanc/​Chenin blanc/​Moscato blend, which was absolutely lovely.
After drinks, there was an extremely long lull (45+ min) before the servers brought out food menus (both in English and Español). I’m not sure if that was intentional or not.
Ultimately, everyone at the table ordered in different ways — some opted for a traditional appetizer-​entrée-​dessert format, while others tried one of the tasting menus. I decided to go big or go home, so I tried Chef Plascencia’s «classic» 6-​course tasting. Here’s the rundown of the dishes:
1. Scallop parfait with avocado, Meyer lemon caramel, cucumber, crema, chili, and crispy pork skins.
2. Grilled octopus with elephant garlic, chickpeas, pistachio, habañero oil, and tomatoes
3. Roasted suckling pig inside a masa crêpe «taco» and 3 different salsas
4. Wild mushroom risotto with huitlacoche and epazote
5. Tablita — sous vide beef medallions with crispy lentils, squash, and Brussels sprouts
6. Carrot and cranberry bread pudding with pretzel crumbles and nata ice cream
There were lots of exciting flavors and textures going on in these dishes. My favorite was the risotto, which was cooked to a perfect al dente and had a very intense mushroom flavor that was accentuated by the mushroom «foam» on top. The octopus was grilled beautifully and lived up to all the hype — if Mision 19 has anything that could be considered a signature dish, it’s probably this pulpo. And that carrot and cranberry bread pudding had such a light and fluffy texture, which was a delightful end to the meal.
That’s not to say I liked everything equally. I thought the scallop parfait was awkward to eat. The server encouraged me to mix together all the components of the parfait, but I think I preferred them separate to accentuate the contrasts between the various ingredients. I also thought the tablita was a bit tough and stringy for a sous vide dish.
Throughout dinner, one of the servers made regular appearances with the bread tray, which had up to 6 different breads on it. I tried the rosemary, molasses, and «rustic» breads, which were all warm and very satisfying when smothered with whipped butter. My favorite was definitely the rosemary — but I’m biased because I love just about anything that’s rosemary-​flavored.
Mision 19 is the polar opposite of your stereotypical mariachis-​y-​cervezas tourist trap. I enthusiastically recommend it to anyone who’d like to have a grown-​up and eye-​opening culinary experience below the border.

Podra ser un restaurante de moda, una experiencia muy desagradable, no entiendo por que la buena cocina debe de ser CARA y tan poco bien servida.
Paso los limites de lo caro, me toco pedir un pulpo para compartir, eramos5 comensales y no nos alcanzó, nos sirvieron un pulpo mini con tentaculos no mayor a los 6 cm.
Nada recomendable.

3.5 stars. I was really excited to try this fancy place down in TJ with friends after hearing so much about it and reading all the excellent reviews! We had a good time, and I cannot really complain much about the food, but I just didn’t find it that fantastic overall. I tried the chef’s tasting menu, which is composed of 6 small plates. I was worried about it not being enough food, so I also ordered the uni and tuna appetizer to go along with my meal. We were started off with an amuse bouche of a type of tuna tartare on a little cracker. This was okay, but a little soggy. I liked the avocado and chili on top. Instead of doing the wine pairing, we went with a bottle of their tempranillo-​cabernet, which was pretty nice. The server also comes out with a tray of small breads that you can choose from– you can opt to try them all if you like, so don’t be shy! My favorite was the sourdough. All the bread is complimentary and you can have as much as you like.
For the classic 6 course menu, we had a scallop «parfait», grilled octopus, roasted heritage pork «crêpe» taco, mushroom risotto, roasted beef with lentils and veggies, and a carrot bread pudding for $ 700 pesos, or approximately $ 50 USD. I didn’t like the scallop parfait at all. You’re supposed to mix it up with a spoon because it comes with an avocado mash and some pork rind crumbs on top, but it just made the whole thing so mushy, the texture was unpleasant, and you couldn’t really enjoy the scallops. The uni and tuna dish app that I got on the side was not good either– the uni was fresh, but the sauce that came in the dish was so salty and overpowering that you couldn’t enjoy the delicate flavor of either fish. Ruined. Some folks also ordered the bone marrow appetizer. Everyone really seemed to love it, but the bite I had was so full of black pepper that it was all I could really taste. I have definitely had better! The second dish was the grilled octopus. This was actually delicious, and one of my favorite things on the tasting menu. Great flavors to the sauces, the octopus was very tender, very nice dish. The pork crêpe taco was also great. Nice idea to make a crêpe taco– absorbed the juices of the pork in a nice way, the meat was flavored perfectly. If I had ordered a bunch of these with an octopus appetizer, I might have given this place a 4.5−5 star rating. I love cochinita pibil preparation, and this meat had just the right tang and tenderness to it. Next was the mushroom risotto, which had a nice foam made with epazote. I loved the freshness of the epazote to cut the heaviness that risotto can have. The risotto was perfectly prepared, seasoned very nicely, another very pleasant dish. The roasted beef dish was okay– one piece was excellent, the other was very dull. I’m not sure what they did between the two cuts, but it was a ⁵⁰⁄₅₀ kind of dish. The lentils were inedible– too dry and not crispy… just kind of like trying to eat hard, slightly chewy little shriveled peppercorn sized somethings… the chayote squash on this dish was amazing though. I would have eaten a whole bowl of this. Fortunately, they killed it with the dessert– the carrot bread pudding was absolutely delicious, particularly with the cream sauce on top. A great dessert, and a wonderful way to end the night. Our server was very sweet and warm, and when I told her I was interested in seeing what the kitchen was like, she was kind enough to give me a tour of the back kitchen!
Overall it was a great night, we had a lot of fun, most people really liked most of their dishes. I would go back again but order specific dishes vs. doing another tasting menu (there was another option for chef’s choice vs. the classic choices). Prices were very reasonable, there was a private parking lot, a cool club just downstairs from the restaurant. The location was good, very accessible from the border, but a little off the main drag– enough to give you a quiet feel in an elevated setting.

Este lugar se describe en dos palabras: pepino misionero. Es una bebida hecha con bacardi y mezcla de pepino con limon. Muy fresco y muy bueno. Los sliders tambien son buenisimos y buen lugar para el pre. La musica esta algo fuerte entonces te tienes que salir al patio a platicar.

It is not every day that a bite of food almost brings me to tears, but this Saturday, it happened for each one of the six courses at Misión 19.
I opted for this 6-​course choice so I could taste as many plates as possible, and I highly suggest people do this for their first time as well. In addition to my six courses, we also ordered the bone marrow app and it was to die for. There are 2 options for the six course (about $ 60) and I ordered the one with:
1. Scallop ceviche deliciousness
2. Grilled octopus (Romesco’s in Bonita has something similar)
3. Crêpe taco (I think a tear really did come out when I bit into this one)
4. Risotto
5. Steak «tablita» — perfect portion
6. Carrot cake — almost like a warm carrot cake bread pudding… so good
And I can’t leave out the trays of fresh baked bread (maybe 7 different kinds including ciabatta, sourdough, Mexican, rye… etc)
I was amazed at how traces of Romesco’s menu (one of my favorite restaurants in San Diego) made it onto Mision 19, yet the plates were so wonderfully different and unique. Plascencia’s creativity shows in his food, as he plays with flavors and textures. And of course, the cocktails. I tried three and they were marvelous… you cannot go wrong. The drinks and the meal left me feeling full, but not disgusting. The building is a beautiful sustainable structure and in the perfect location, just 5 – 10 min away from the border with a parking garage.
In short, Chef Javier Plascencia is my HERO and I hope they serve his food in heaven. Thank you to the staff for giving me such a wonderful experience… I can’t wait to go back!

OK, the portion sizes in this restaurant absolutely suck. It’s one of those fancy restaurants where the restaurant looks really nice, the service is on point, and the price is too high for the portions served.
I only went to this restaurant because they have that French specialty known as «foie gras.» If you guys don’t know, foie gras is banned in California because animal rights activist were appalled at the way ducks or goose were raised in order to get foie gras (if you don’t know what foie gras is, it’s basically duck or goose liver that’s fattened as a result of force feeding).
This is just like Prohibition, during the days when liquor was banned, Americans would hop right across the border to get their hands on liquor.
I’ve never had foie gras before so I was curious to know how it tasted like. I’m grateful I live in San Diego because Mexico is so close by
So, the restaurant is located on the second floor of a nice looking skyscraper called «Via Corporativo.»
I only ordered their foie gras. It costs me $ 18. Sorry, I don’t bring a camera or smartphone when I’m in Mexico because of fear that they’ll be stolen but I wished I took a picture because the foie gras looked real good but it was way too small. You can eat the whole thing in seconds.
But I ate it real slow because my God, it was incredibly delicious. The texture and the taste reminds me of the most perfect meat fat in the entire universe.
If you have disposable income and are curious to know how foie gras tastes like, you should DEFINITELY come here

Claro que se aprecia más que la cantidad de comida cuando vas a un restaurante, y más cuando sabes que es de un cierto nivel, y con esto no estoy diciendo nada malo, solo les introduzco mi reseña diciendo que no me parece necesario comer hasta llenarte para comer bien, pero las porciones servidas en este lugar son ridículas, perdonen mi ignorancia, que no es tan ignorante porque hay chefs importantes en mi familia y entiendo la calidad gastronómica que existe en estos platillos, pero no hay que exagerar. Dicho esto, todo es delicioso y con el mejor estándar de calidad que pudieras pedir, el lugar es precioso, la atención excelente, los sabores inigualables, las porciones pésimas y la experiencia normal. Lo recomiendo con la advertencia de que vas a ir a degustar no a comer y pasar un buen rato con un vino y unas probaditas.

Sin duda alguna Misión 19 es uno de los mejores restaurantes de la región, en primera, es una creación más del chef Javier Plascencia, se encuentra ubicado en uno de los edificios más modernos e innovadores de la región (Vía Corporativo).
Desde que llegas puedes observar su decoración moderna y puedes darte una idea que estar por vivir una experiencia culinaria. Cuentan con un menú sencillo el cual va cambiando durante la semana. Todos sus platillos son hecho con productos de la región y su cocina tipo mediterránea tiene mucho que ofrecer en lo que respecta a sabor y satisfacción.
Tienes la opción de pedir algún platillo del menú o mejor aún escoger la opción de menú por tiempo en donde el chef te mandara platillos que no están en la carta y son su creación del día. Si se consideran personas que les gusta probar cosas nuevas les recomiendo que pidan ya se seis u ocho tiempos. Las porciones son justas y en verdad terminaras satisfecho y complacido.
Absolutamente todos son platillos, pan y bebidas son altamente recomendados y el lugar es ideal para celebrar una fecha especial o darte el gusto de comer en un lugar sin comparación.

Misión 19 es uno de los restaurantes más exclusivos de cocina Baja-​Med en Tijuana. Este restaurante se encuentra en uno de los edificios más modernos y ecológicos de Tijuana, Vía Corporativo.
La alta calidad del trabajo culinario del chef Javier Plasencia se puede palpar en cada uno de los platillos y bebidas de autor que se sirven en este restaurant.
Definitivamente es un lugar para ocasiones especiales ya que los precios son elevados, sin embargo cuenta con productos de la más alta calidad y platillos innovadores que no encontrarás en ningún otro restaurant de Tijuana.
Recomiendo ampliamente pedir el menú de degustación de 6 tiempos, el cual incluye parfait de callo de hacha, pulpo a las brasas, asado de cochinillo, un rissoto delicioso de hongos, un plato de cortes de carne de la región y para cerrar un delicioso pastel de zanahora.
Los platillos son hechos con base en productos de la temporada, por lo que el menú está cambiando constantemente.

Vine aqui hace mas de 1 mes, y no he dejado de pensar y recomendar este lugar! Todo aqui es de primera clase, y el menu es de lo mejor que ttijuana tiene que ofrecer. El Chef Plascencia se lucio otra ves con este maravilloso lugar. Las porciones son generosas, y aunque no paresca mucho, creeme que vas a terminar satisfecho.
El servicio que recivi yo y mi familia cuando cenamos aqui fue muy atento, profesional y cordial. Nuestro mesero estubo al pendiente de nosotros y nos contesto todas las dudas que teniamos. La comida vino en seguida, sin embargo antes de que llegara, nos ofrecieron uan seleccion de panes artesanales acompañados de quesos y mantequilla en la mesa.
Termine por ordenar el pollito asado, que para mi sorpresa, fue partido justo enfrente de mi. Lo mejor del asunto fue que las partes duras fueron fritas y traidas a mi plato en un par de minutos.
Este es un lugar de lujo al que deberian de venir todos al menos una ves!
*Cof Cof* Cumpleaños o aniversarios

Misión 19 es más que un lugar de moda, por un asunto de principios trato de mantenerme alejado de los sitios donde está todo el mundo y donde las opiniones son homogéneas, Misión 19 a pesar de ser un sitio de moda (desde hace ya muchos meses) es la antítesis de lo homogéneo, cada visita es una nueva experiencia, cada sensación cada temperatura, cada platillo, cada nombre de los platillos en el menú ofrecen una oportunidad al huésped de disfrutar no solo con el gusto, la vista o el tacto sino con la imaginación. Detrás de las creaciones que preparan los chefs en este sitio hay una enorme pasión y amor por la tierra, el mar, y el aire, aquí comer es lo principal y a la vez es lo de menos, este sitio más que un restorante es una especie de discoteque gastronómica donde unos rockstars del fogón ofrecen un gran concierto cada noche.

Me atrevería a decir que, de todos los restaurantes de alto nivel en Tijuana, Misión 19 es el mejor de la ciudad. Al entrar al lugar puedes ver su arquitectura moderna y diseño innovador, mezclados con elementos propios de la región.
Al igual que muchos otros restaurantes gourmet, las porciones no suelen ser muy generosas (¡las porciones nunca son suficientes para el glotón de mí!) por lo que, para quedar satisfecho, te recomiendo pedir la cazuelita de pulpo y tripa crujiente, ésta te la sirven con tortillas con las que puedes taquear de lo lindo.
Por otro lado, visitar Misión 19 es una buena oportunidad para probar platillos más extravagantes como el «Parfait» de callo de hacha, que lleva merengue de aguacate, caramelo de limón, Pepino persa y jocoque. Ni siquiera te imaginas a qué puede saber este platillo, ¿verdad? ¡Pues justo de esto estoy hablando! En Misión 19 vas a encontrar comidas deliciosas que no encontrarás en ningún otro lugar, y la verdad, sí vale la pena darse el capricho por lo menos una vez.
¡Muy recomendable!

Este restaurante no es para todos. Es para cuando te sientes con ganas de mam@#$near, sentirte sofisticado, cosmopolita y superior al resto del vulgo. Aquí pagas, no para que te llenen el estómago hasta dar el botonazo, sino para realmente degustar la oferta gastronómica de la región y apreciar las capacidades creativas del chef. Es un resta nice y, como tal, exige que estés a la altura de su oferta –y de sus precios, claro. Cabe mencionar que, la verdad, muchos de los que van ahí lo hacen para que los vean ser parte de la élite tijuanense.
La presentación de los platillos es sensitiva y minimalista (y). Y, como ya he comentado antes, yo soy del tipo de cliente que los chefs aborrecen porque siempre pido modificaciones a los platillos. Esta vez, yo tenía ganas de comer algo con vegetales y aquí tuvieron la atención de improvisarme un platillo de acuerdo a mi chocantería. Las mejores verduras asadas que he comido en un restaurante.
También tienen varias opciones en coctelería. Mi cóctel favorito es el Pepino Misionero, una infusión de pepino con vodka, sake, menta, limón y chía: buenisisísimo.

Misión 19 es un restaurante de la categoría que podríamos llamar ¨super nice¨, es uno de esos lugares que reservas para ocasiones especiales, a menos que tu bolsillo a diferencia del mío, te permita ir con más frecuencia.
Para llegar debes entrar al edificio llamado Via Corporativo y subir en el elevador, cosa un poco extraña pero tú pacientemente esperas para descubrir un restaurante que describe a la perfección la palabra ¨moderno¨. Aquí es minimalismo, muros de cemento, iluminación, servicio y arte.
He escuchado a algunas personas a quienes el tamaño de las porciones les decepciona, pero hay que entrar con el ánimo de degustar, de descubrir nuevas combinaciones y sabores que nunca habías experimentado; texturas crujientes, espumosas, suaves; colores y presentaciones que pueden compararse a pinturas, a esculturas; diseños nunca antes vistos; aromas fabulosos que te retan a descubrir en ellos recuerdos, o a fabricar ahí mismo recuerdos nuevos.
Este es un restaurante que no es para comer, es para experimentar, para vivir, para disfrutar cada minuto, así que asegúrate de llevar al acompañante adecuado.

¿ Te gusta la comida Baja Med? ¿ Te gusta el vino que se produce en Baja California? Sin duda Misión 19 es un lugar donde puedes encontrar la Comida Baja Med, creada en esta región y los mejores vinos que se producen en el Valle de Guadalupe. Misión 19, es un sitio para que celebres algún momento especial en tu vida, con un costo quizá elevado, pero el sabor y la decoración de los platillos lo vale. Este restaurante, forma parte de una cadena de restaurantes que existen en Baia California, de la Familia Plascencia, reconocida en el Estado por sus comedores de excelente sabor. Se encuentra en un edificio «inteligente» con una atmósfera para una cena romántica, o celebrar una fecha especial.
Mi platillo favorito es la tártara de atún, deliciosa. Además tienen un pulpo al mezquite que seguro le encantará a tu paladar. Una variedad de panes elaborados exclusivamente para este restaurante, y los postres riquísimos, su cocina es de autor, Javier Plascencia es uno de los chefs más reconocidos de México quien personalmente revisa el menú de Misión 19, la carta cambia con las temporadas del año, de acuerdo a lo que se produzca en la región. Sin duda es el lugar indicado para una cita o cena especial. No dudes en acudir a degustar la cocina que define a Baja California.

Misión 19 es uno de esos restaurantes ideales para fechas muy especiales.
No es barato, pero definitivamente lo vale!
Manejan platillos a la carta, donde sobresalen los cortes de carne y también se pueden adquirir cenas en distintos números de tiempos. Son de esas cenas en pequeñas porciones, con platillos sorpresa enviados por el chef, únicamente se retroalimenta al inicio al chef con aquellos alimentos a los que uno es alérgico. Mi esposo y yo optamos por la segunda opción, para celebrar nuestro aniversario.
Manejan una mixiología interesante, yo pedí un martini de tamarindo que llevaba una espuma de coco y piña, muy rico. Mi esposo pidió el «Traicionero», un vodka con toronja y miel de agave.
El pan que te sirven es delicioso, pasa el mesero con un plato con distintos tipos y te da a elegir, el de jalapeño fue mi favorito.
Después vino la cena a 6 tiempos donde los platillos que más disfruté fueron el pulpo en aceite de oliva y el postre, una degustación de varias cosas de chocolate.
Este es sin duda uno de los restaurantes mayormente reconocidos en la región, no pueden dejar de ir.

Efectivamente no es un lugar al cual ir si tienes hambre, hambre de verdad! Las porciones son pequeñas y minuciosamente presentadas con detalles escultóricos que desatan una culpa tremenda al saber que tienen que ser destruidos para poder existir.
El ambiente es agradable y formal. Parece que todo está lleno de un halo de sofisticación que no debería influir en las raciones de los alimentos. Es un buen lugar para probar cosas ricas, extrañas, de sabores y olores nuevos y diferentes. Pero si lo que realmente tienes es hambre! no es muy recomendable elegir este restaurante.

es un restaurante moderno en su decoracion, tal vez demasiado moderno, (tiene clavos colgando del techo) esta ubicado en el corporativo VIA.
la verdad esperaba mas de este lugar, siendo chef un Plasencia, pero francamente me decepciono la comida, la verdad esta caro y no me impresiono aunque es uno de los lugares nuevos y trendys de Tijuana.
La comida: ordene primero una enselada, la cual traia un aderezo muy salado, despues ordene un filete el cual estaba todavia sangrando (obviamente lo regrese a la cocina) y no lo ordene asi! se me fue traido en un plato en el cual venia el puro filete y una papita horneada! era todo! muy simplista! mi acompañante ordeno una pechuga de pato, la cual verdad si estaba muy Buena!
en fin, quede decepcionado del lugar, porciones muy chicas (entiendo que sea gourmet o lo que sea) y caras, y tal vez muy moderno para mi gusto!