This 20-minute episode is our interview with chef Javier Plascencia, a Tijuana born chef who is trying to turn his city into a foodie destination. We talk about his new restaurant Bracero in San Diego and how we can showcase the farmworker who is sometimes a forgotten part of the food chain. We also talk about the modern food customer and how they are pushing chefs to make innovative cuisine. Finally we talk about how Mexican food joined the ranks of other cuisines on the international stage to be one of the most respected foods in the world.