Chef Javier Plascencia is an award winning chef that helped pioneer the Baja Mediterranean cooking movement. At his San Diego restaurant, Romesco, he introduces a mix of Mediterranean technique with classic Mexican dishes. His pulpo asado a las brasas (grilled octopus), is a simpler version of one served at Mision 19, one of the top-rated restaurants in Tijuana. Tender octopus is marinated in peppers and olive oil, grilled, charred, and finally mixed with smoke. The techniques used add an almost impossible amount of flavor to the octopus.

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