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The city of Tijuana, located on the border of Mexico and the United States, is celebrating the centenary of an internationally renowned local dish, the “Caesar salad,” which most historians say was invented at a Mexican restaurant in the city.
Caesar salad was invented by Italian chef Cesare Cardini, who opened a restaurant in Tijuana in the 1920s.
Local historians point out that the invention of this dish dates back to July 4, 1924, when the restaurant was faced with a large number of customers and a shortage of ingredients, and the Italian chef placed all the remaining ingredients on hand in a wooden bowl. A century later, Caesar’s Restaurant in Tijuana, one of the most famous restaurants in the city, continues to prepare the salad in front of customers in the same way it did a hundred years ago.
The ingredients for this dish are fixed: lettuce, olive oil, garlic, mustard, fresh chili, English sauce, fresh lemon, and boiled eggs.
All of these ingredients are placed in an oak bowl and then sprinkled with Parmesan cheese, said Efrain Montoya, the restaurant’s lead maker of the dish.
Over the course of a century, new ingredients such as anchovies were introduced to the salad invented by Cesar Cardini, while retaining its main ingredient, said Claudio Poblete, author of a book published Friday as part of the celebrations of the centenary of Caesar salad.
Poblete noted that the salad is universal because it is made with basic ingredients in the human diet, such as olive oil, cheese and lettuce.
In addition to the book, a two-meter-high sculpture of Caesar Cardini was unveiled at the entrance of Caesars Hotels & Restaurants.
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