Most people know that Mexico is holding the most varied and world class waves of any country in the world. Baja is a stones throw from California and still it doesn’t get the respect it deserves. Thankfully for the locals and frequent visitors it means you can still find uncrowded waves. Celebrity chef Javier Plascencia grew up gliding around Baja and Tijuana and still has a villa there to this day. He talks about post-surf food and the glory days and  how today stacks up.

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Sample:

I’ve surfed all over Baja. I’ve been to Oaxaca several times, down to Escondido, I’ve been to Michoacan. I travel a lot throughout the world, and I always try to go surfing, but it’s often crowded or flat or cold. Even though there are many more local surfers and tourists coming to surf now, you can usually find an empty wave [in Mexico]. And you still get that Baja vibe, which is very rural and Third World. It’s just hard to get anywhere. You still feel like you’ve discovered something really amazing. It’s something that when you just talk about it, it’s very different. You have to live it..

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Click to THE SURFERS JOURNAL for the interview with Javier Plascencia

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