The famous Caesar’s Restaurante Bar in Tijuana, Mexico, was recently remodeled and opened for business in the summer of 2010. Some people wonder, “Why is it famous?” or “I never heard of it.”
This is where Caesar Cardini, an Italian Mexican, invented the Caesar Salad. LOL if you thought Julius Caesar invented the salad in Ancient Rome over two millennia ago – the salad was invented in Mexico! Signor Cardini, a chef-restauranteur, immigrated from Italy to the USA and later in 1922, opened his first restaurant in Tijuana. This was during the Prohibition years when the manufacture, import, export, transportation, sale and consumption of alcohol and alcoholic beverages was forbidden in USA. As a result, many Americans, including Hollywood celebs, flocked down to Tijuana, aka “the party town”.
Recently, some friends recommended that my husband and I also head down to TJ to enjoy a meal at Caesar’s Restaurante Bar. A few days ago, we drove south from LA and, upon arrival at Caesar’s Restaurante Bar in Tijuana, we were warmly greeted by the valet parking attendant and the maitre d’ at the restaurant’s entrance.
I walked into a distinct 1930’s bistro setting which was inviting and comfortable, thanks to professional servers, who are always so eager to please their clientele.
I was introduced to the owner/manager who recounted a few versions of how Caesar Cardini invented his salad at his third Tijuana restaurant, established in 1927. Whether he made it for members of the Air Force late one night or when they woke up one morning, the sure thing is that Caesar made it on the spur of the moment with ingredients on hand. Cardini sure knew the art of “entertaining”, for he prepared it at table side – everyone was delighted (and so was I).
PLEASE READ ON!
As soon as I was served the salad, I was asked, “Quiere la receta?” This means, “Would you like the recipe?” While I almost fainted, I responded, “Surely, this is only for me, and not intended to appear on my blog post featuring your resturant?” The owner personally came to my table to tell me, “We would be honored if you posted our recipe on your blog.” My breath was taken away (I always get very emotional over food)!
And this is the original Caesar Salad (recipe follows)!
Thank you, Caesar’s Restaurante Bar – not only will I share this delectable recipe with my followers, but I will make this salad time and time again. I can’t wait to return for the exquisite food and impeccable service!
Original Caesar Salad Recipe (courtesy Caesar’s Restaurante Bar)
Recipe tested by Nancy Real of The Kitchen Buzzz (ingredients and text edited and clarified by Nancy Real)
Rinse lettuce leaves under cold water; spin them dry and gently pat with paper towels. Refrigerate at least 1 hour or more (this can be done the night before or early in the morning the day of).
To coddle the egg: set an egg in a 2-cup bowl. Pour boiling water over the egg and set aside for 5 minutes.
Meanwhile, in a large wooden or stainless steel bowl, whisk together the garlic, mustard, anchovies or anchovy paste, Worchestershire sauce, vinegar, lime juice, salt and black pepper until well blended; set aside.
Crack the egg – keep the yolk and discard the white. Add egg yolk to mixture in bowl, then slowly whisk in the olive oil in a stream until dressing emulsifies and all oil is absorbed. Stir half of the cheese into the dressing and reserve the other half.
Add the whole Romaine lettuce leaves to the dressing in bowl and gently roll them around until they are thoroughly coated.
Divide the salad evenly among 2 or 4 plates. Garnish each serving with remaining Parmigiano Reggiano cheese and a few croutons.
Serve immediately.
Caesar’s Restaurante Bar
Revolucion Ave. between 4th & 5th St.
Downtown Tijuana, Mexico
Reservations from USA:
01152-664-685-1927.
Text & Color Photographs © Nancy Real 2011 except for: Black & White Image of Caesar’s; Color photograph of Hotel Caesar and
Original Caesar Salad Recipe posted on this blog – Courtesy Caesar’s Restaurante Bar, Tijuana
Thank you, Caesar’s Restaurante Bar – not only will I share this delectable recipe with my followers, but I will make this salad time and time again. I can’t wait to return for the exquisite food and impeccable service!
Original Caesar Salad Recipe (courtesy Caesar’s Restaurante Bar)
Recipe tested by Nancy Real of The Kitchen Buzzz (ingredients and text edited and clarified by Nancy Real)
Prep time: 25 to 30 minutes
Serves 2 as a main course or 4 as an appetizer course
Ingredients:
1 head Romaine lettuce, dark outer leaves discarded
1 coddled, large egg
1 clove garlic, crushed
1 teaspoon Dijon mustard (Grey Poupon® brand preferred)
2 ounces anchovies, broken up (2 teaspoons anchovy paste can be substituted)
1 teaspoon Worchestershire sauce
3 tablespoons red wine vinegar
Juice of 1/2 lime
1/4 teaspoon salt
Dash freshly ground black pepper
3/4 cup olive oil
1/4 cup freshly grated Parmigiano Reggiano cheese
Garlic croutons, for garnish (can be substituted with baguette toasts)
Rinse lettuce leaves under cold water; spin them dry and gently pat with paper towels. Refrigerate at least 1 hour or more (this can be done the night before or early in the morning the day of).
To coddle the egg: set an egg in a 2-cup bowl. Pour boiling water over the egg and set aside for 5 minutes.
Meanwhile, in a large wooden or stainless steel bowl, whisk together the garlic, mustard, anchovies or anchovy paste, Worchestershire sauce, vinegar, lime juice, salt and black pepper until well blended; set aside.
Crack the egg – keep the yolk and discard the white. Add egg yolk to mixture in bowl, then slowly whisk in the olive oil in a stream until dressing emulsifies and all oil is absorbed. Stir half of the cheese into the dressing and reserve the other half.
Add the whole Romaine lettuce leaves to the dressing in bowl and gently roll them around until they are thoroughly coated.
Divide the salad evenly among 2 or 4 plates. Garnish each serving with remaining Parmigiano Reggiano cheese and a few croutons.
Serve immediately.
Caesar’s Restaurante Bar
Revolucion Ave. between 4th & 5th St.
Downtown Tijuana, Mexico
Reservations from USA:
01152-664-685-1927.
Text & Color Photographs © Nancy Real 2011 except for: Black & White Image of Caesar’s; Color photograph of Hotel Caesar and Original Caesar Salad Recipe posted on this blog – Courtesy Caesar’s Restaurante Bar, Tijuana
Although red bell peppers are delicious when freh and added raw to salads or other foods, they’re quite succulent when roasted. This is because their naturally sweet flavors are enhanced in the roasting process. Make this traditional “peperoni arrostiti” salad and discover why Italians have such delicate palates. After savoring every ingredient in this delicacy, you’ll never go back to ready made roasted peppers!
Nancy DeLucia Real is an art historian and chef. She has led culinary courses at the Italian Cultural Institute and is a member of the Culinary Historians of Southern California. Nancy's gastronomy training took place in the heart of Italy under the tutelage of her grandmother. She has taught international cuisine at Williams Sonoma and Sur la Table Stores. Nancy's art history & culinary courses are ongoing at various institutions. She also teaches private cooking classes. 
