Sexy And Manly Bracero
Featuring the new cuisine of Mexico, with both small and large plates, the menu at the new Bracero Cocina de Raiz in Little Italy will be changing quite frequently depending on the seasons and what is available in the fields and farms. The modern Mexican décor is very close to executive chef Javier Plascencia’s style. “The ambiance feels sexy and manly.” he says.
With the entire menu made from California products, Plascencia likes to be as sustainable as possible, making cheese from TAJ Farm’s goats, and purchasing ingredients from El Campito Farm, Suzie’s Farm, Catalina Offshore Products and the local farmer’s market. The tortillas are from maiz from Michoacán, Mexico.
“Bracero honors the history of Mexican cuisine and I present authentic Mexican flavors, ingredients and dishes that people haven’t had the opportunity to taste.” explains Plascencia. “Cocina de Raiz means cuisine from roots, and relates the concept back to my Mexican culinary roots. Bracero mixes ingredients in modern and antique technique. We don’t adapt to the local taste norm. We stick to the authentic way the dish is served.”
Produce is sourced from both sides of the border-Mexico and San Diego. In addition, Plascencia supports the Slow Food Movement, striving to preserve traditional and regional cuisine and encouraging farming of plants, seeds and livestock characteristic of the local ecosystem. “We focus on local, organic sustainably produce,” Plascencia says. “Some of my favorite vendors are Catalina Offshore Products, Suzie’s Farm and El Campito. Specialty Produce does great work in bringing us the best of the local producers.”
For casual or romantic dining experiences, Bracero offers lively street-level dining with an open kitchen so that guests can view the artful preparation of their meal. Specialty cocktails and fresh bites can also be ordered table-side from carts. Bracero’s entire second level features an exclusive mezzanine, indoor- and outdoor seating and floor-to-ceiling interactive vertical bar towers.
In addition to the restaurant’s specialty cocktails, Bracero’s tequila program will get guests into the spirit. There are also as many as twelve craft San Diego and Baja regional beers on the menu, as well as an impressive selection of wines not only from California, but also from the burgeoning vineyards of Baja that were handpicked by Sommelier J.M. Woody van Horn.
All are welcome to Bracero to honor the many fruits of the land and to pay tribute to those who have harvested for generations to bring a timeless culture of quality and flavor to the table.
©San Diego Food Finds, By Maria Desiderata Montana