Classic Caesar Salad

That famous classic served in some of the world’s finest restaurants? It was not created by a master chef in Paris, New York City, or Rome. It’s actually from Tijuana.

Legend has it that Italian-American restaurateur Caesar Cardini invented the salad in 1924 in Tijuana, Mexico. Cardini owned a restaurant in the tourist destination on the Baja California peninsula to attract Hollywood “types” from over the border who were frustrated by Prohibition. The exact story is disputed, but the general consensus is that over a 4th of July weekend, Cardini threw together a bunch of ingredients he had on hand and served his concoction to his visiting friends. Needless to say, the improvised dish caught on.

Cardini’s original recipe called for romaine, garlic, croutons, Parmesan cheese, coddled eggs (partially boiled), olive oil, and Worcestershire sauce. He was said to be staunchly against the inclusion of anchovies in the mixture, contending that Worcestershire sauce is adequate to provide the faint fishy flavor.

If somebody argues that this salad was named after Julius Caesar, feel free to gently remind them how wrong they are.

Mexican Caesar salad

Caesar Salad

This crispy salad is simple and easy to make. Be sure to use the freshest lettuce and best ingredients for the dressing. Anchovies can skipped but the dressing won't be as rich without them. The egg yolk can also be replaced with 1 tbsp Dijon mustard if desired.
5 from 1 vote
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Course: Appetizer, Lunch, Salad
Cuisine: Mexican, Norteno Mexican
Prep Time: 15 minutes
Total Time: 15 minutes
Servings: 6
Author: My Hungry Traveler


  • Stainless steel bowl
  • Skillet
  • Whisk


  • 1 cup Cubed French bread
  • ¼ cup Olive oil
  • 1 tbsp Butter
  • 1 head Romaine lettuce, cut into ½-inch squares, washed, and dried
  • 1 large Egg yolk
  • 1 tbsp Garlic, finely chopped
  • 2 oz Anchovy fillets
  • 1 cup Extra-virgin olive oil
  • ¼ cup Parmesan cheese, grated
  • ¼ cup Red wine or sherry vinegar


  • Croutons – Toss bread cubes in butter and olive oil over medium heat. Keep stirring until they are golden brown on all sides, about 5 minutes.
  • Dressing – In a stainless steel bowl, crush anchovies with a fork until the become mashed. Add egg yolk and whisk for 2 minutes. Stir in garlic and parsley. Drizzle in extra-virgin olive oil, whisking to incorporate. Whisk in vinegar and 1 tbsp of parmesan cheese.
  • Assemble – In a large salad bowl, toss the chopped lettuce with the dressing and croutons. Sprinkle remaining parmesan on top and serve with salad tongs.


  • A grilled or poached chicken breast can be added for a more substantial lunch dish. 


Calories: 377kcal | Carbohydrates: 3g | Protein: 4g | Fat: 39g | Saturated Fat: 6g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 28g | Trans Fat: 0.01g | Cholesterol: 40mg | Sodium: 192mg | Potassium: 55mg | Fiber: 0.2g | Sugar: 1g | Vitamin A: 104IU | Vitamin C: 0.05mg | Calcium: 64mg | Iron: 1mg

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