Spring Brings New Life and New Ideas to Animalón, the Valle’s Most Coveted Tasting Menu


VALLE DE GUADALUPE, BAJA CALIFORNIA, MEXICO (March 25, 2019) - Winter has given way to spring, bringing new inspiration to Chef Javier Plascencia and Chef Oscar Torres.

What started as a pop-up tasting menu experiment under an old oak tree at the rear of Chef Javier’s popular Finca Altozano in Valle de Guadalupe, has since become a seasonal staple for the area winning awards for the ingenuity of the menu and experience. Season 3 officially opens April 18th, 2019, to the general public. Reservations can be made directly from the Animalón website.

The Same But Different

Animalón will continue to bring an ever-changing, monthly tasting menu to guests and an a la carte option using the local bounty of the area. A new vision for Animalón will welcome the spring with what Chef Javier is sure to become a new guest favorite, The Lounge. A re-imagined al fresco space with creatively curated, hand-crafted cocktails, will entreat visitors to linger under the stars for an ethereal experience of sights, sounds and flavors.

I’m very excited to share another season and a newly-designed Animalón. The restaurant will offer a refreshed outdoor lounge which will become a destination of its own with fire pits, a delicious cocktail menu and as always, great music. Chef Oscar has come back with new ideas for our tasting menu that will make every visit a new experience to remember.
— Chef Javier Plascencia

For additional information, photos, videos, or to schedule an interview with Chef Javier Plascencia or Executive Chef Oscar Torres, please contact Marie Daniels.


About Chef Javier Plascencia

With a 30 year culinary career in San Diego and Baja and a multitude of restaurants and hospitality concepts, Chef Javier Plascencia has become the international ambassador for the unique ,northern Baja cuisine and lifestyle focused on local products, from wine and beer to meat and produce from organic farms and its bounty of seafood.

Born in Tijuana, and brought up in a hardworking family, Javier is a person with a natural curiosity for flavors. This has led him to take an adventurous journey, first into Baja, and on to the rest of the world to find unique ingredients. There are no limits to his culinary vision. Currently, Chef Javier Plascencia’s hospitality collective can be found in Tijuana, Valle de Guadalupe, San Jose del Cabo and Todos Santos in Baja California with plans for a San Diego and additional U.S. -based concepts in progress.

Get social with Chef Javier at @javierplascencia or visit his Facebook page or website,