During the early golden age of Hollywood, Tijuana was a playground for the rich and famous. Only a four-hour drive, but across the border and a world away from the spotlight of the burgeoning paparazzi, Hollywood’s finest felt free to indulge in their insatiable appetites for tequila, illicit drugs and prostitution. It was the original Sin City, and just like modern Las Vegas, where there was money to be spent, the finest chefs followed.
Out of this environment was born the Caesar Salad. According to legend, after a particularly busy night of dinner service, some friends stopped by chef Caesar Cardini’s restaurant late night looking for a bite to eat. Having very little left in the pantry to choose from, he threw together a salad from what he had on hand; romaine lettuce, eggs, Parmesan cheese, Worcestershire sauce (made with anchovies), olive oil, garlic, and croutons. And so a legendary salad was born. Of course the Caesar Salad is closely associated with Italian-American cuisine, but Mexico can lay claim to its invention.
Tonight, we will be rolling out a fun riff on a Caesar: Bitter Greens with lemon-anchovy vinaigrette, Manchego cheese, sieved egg and toasted almonds.