In the heart of the city of Tijuana, Baja California, a dish born almost by accident celebrates a century of existence and has become an international emblem: Caesar’s Salad. Since its creation at the legendary Caesar’s restaurant, located on the historic Avenida Revolucion, it continues to be a favorite among diners.
It was in 1924, during Prohibition in the United States, when Italian immigrant Cesare Cardini, facing a shortage of ingredients after a holiday, decided to improvise a dish with what he had on hand. Thus was born this salad that, in time, would conquer the world.
Beyond its anecdotal origin, what distinguishes this dish is its meticulous and ceremonial preparation. The process begins with fresh, crisp, whole leaves of romaine lettuce, which are placed in a cold bowl. To this is added a mixture that includes fresh garlic, raw egg yolk, Dijon mustard, lemon juice, Worcestershire sauce and virgin olive oil. Everything is emulsified on the spot, at the foot of the table, creating a silky, saline and slightly acidic dressing. It is finished with finely grated Parmesan cheese and artisan croutons, toasted to perfection.
At Caesar’s, the salad is still prepared as it was a century ago: in front of the diner, on a wooden serving cart, as part of a ritual that is both culinary and historical. The restaurant has also recently been named one of the “100 most iconic restaurants in the world” by the renowned Taste Atlas gastronomic guide, a distinction that reaffirms Tijuana’s position as a gastronomic capital of northern Mexico.
This dish, which began as an emergency solution, became a style statement: simple, yet sophisticated; improvised, yet timeless. The Caesar Salad is not just a dish: it is an experience that encapsulates the character of Tijuana - versatile, bold and deeply hospitable.
One hundred years later, it remains
a must stop for those who want
to savor a living part of history, of
Tijuana and of Mexico.
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