Does the internet need another recipe for a basic Caesar Salad? No. No it does not.
Does the internet need another recipe for the Original Tijuana Caesar Salad? Absolutely.
Because I’m just going to go out there on a limb and assume a few people out there are as unwittingly ignorant as I…
Caesar Salad was one of those things I just assumed was Italian in origin… primarily from its ubiquitous presence in the Olive Gardens of American as well as my own strange imaginings that history must have a documented account of Julius Caesar’s gustatory appreciation of anchovies and parmesan.
So my mind was appropriately blown when, after living in San Diego (just a hop skip and a jump from Tijuana) for five years, I found out Caesar Salad was actually created in Tijuana.
A Mexican salad, you say?
Ehhh… not really.
While the salad was invented in Tijuana, the chef who is responsible for this salad perfection was actually a French-trained Italian chef living in America attempting to escape prohibition alcohol laws by opening a new restaurant in Tijuana called, simply, Caesars.
Caesars still exists and you can have the salad served in its traditional table-side manner if you make a trip down to Tijuana. I have yet to go, but it is definitely on my to do list!
In the meantime let’s enjoy this recreation.
Original Tijuana Caesar Salad
Course: Salads, Sides, AppetizersDifficulty: Easy4
servings7
minutes10
minutesIngredients
2 hearts of romaine, roughly chopped
1 cup croutons (preferably homemade)
1 tablespoon anchovy paste
2 garlic cloves
1 tablespoon dijon mustard
2 tablespoons Worcestershire sauce
1 tablespoon fresh lime juice
1 egg yolk
3/4 cup extra virgin olive oil
3 tablespoons grated parmesan cheese
Directions
- Add anchovy paste, garlic cloves, dijon, Worcestershire sauce, lime juice, and egg yolk to a food processor. Pulse until garlic is fully pureed and mixture is incorporated.
- With processor on low, drizzle in the extra virgin olive oil.
- Stir in Parmesan as final step.
- Drizzle over lettuce leaves and garnish with croutons.
Notes
- Adapted from San Diego Union Tribune.
This is great. It is funny that everyone assumes that this is of Italian origin. I’d love to hear the story about how this Italian guy ended up in Tijuana! Great salad. Beautiful photos.
I know! The world is a small place as we’re learning right now…