Honoring the rich culinary history of Tijuana’s restaurateurs, Romesco Mexiterranean Bistro crafts the Classic Tijuana Original Caesar Salad tableside.
This dish originated in Tijuana as the culinary creation of namesake Caesar Cardini, an Italian immigrant living in Mexico during the 1920s. The Bonita restaurant has continued the tradition of serving the salad, and now you can create the taste from the comfort of your own home.
Often touted as the first successful culinary export from Tijuana, the Caesar salad is infused with the fresh and zesty flavors of lime, anchovies, olive oil, egg and garlic. Whether enjoying the legendary dish during a lunch break or family dinner, it does not disappoint.
Romesco Mexiterranean Bistro blends authentic Mexican recipes with Mediterranean-inspired cooking techniques. The eatery is dedicated to serving innovative cuisine featuring tapas, meats and a variety of seafood. The family-owned restaurant prides itself on impeccable hospitality and dishes that showcase ingredients native to the Baja region of Mexico.
Classic Tijuana Original Caesar Salad
Recipe Courtesy of Romesco Mexiterranean Bistro
- 1 head romaine lettuce
- 6 anchovy filets
- ¾ cup extra virgin olive oil
- 1 teaspoon Worcestershire Sauce
- ¼ tablespoon ground mustard
- 1 clove garlic, crushed
- Juice of 1 lime
- ¼ cup grated parmesan cheese
- 1 coddled egg, chilled
- 4 sliced baguette oven-baked croutons
- Salt and fresh ground black pepper, to taste
1. Separate lettuce and wash thoroughly. Refrigerate for an hour or until crisp.
2. Dice the anchovy filets.
3. In a large mixing bowl, combine anchovies, olive oil, Worcestershire, mustard, garlic, lime juice and a pinch of the grated parmesan. Whisk until a paste forms.
4. Crack the coddled egg and stir into the dressing until thoroughly blended.
5. Add whole romaine lettuce leaves and gently roll them in the dressing, covering evenly.
6. Serve on a platter and top with the remaining grated cheese and croutons. Season with salt and pepper.