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Caesar Salad Original (The Tijuana Original Caesar Salad)

Name: Caesar Salad Original (The Tijuana Original Caesar Salad)
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Cuisine: Mexican
Ingredients: 2 Romaine lettuce; 2 Egg; 80 g Parmesan cheese; 4 filetes Anchovy; 2 cloves Garlic; 60 ml Fresh lime juice; 80 ml Olive Oil; 0.5 tsp Dijon mustard; 150 g Baguette; 1 pinch Salt; 0.5 tsp Black Pepper; 1 tsp Worcestershire Sauce

30 min (20 prep + 10 cook) Easy 4 servings Baja California

Edmond Bojalil

Recetas Mexas

Published: 29 Mar 2026 · Updated: 30 Mar 2026

The original salad invented in Tijuana in 1924 by Caesar Cardini.

About this recipe

The original Caesar Salad is the salad invented by Caesar Cardini in Tijuana in 1924, with romaine lettuce, a creamy dressing of anchovy, garlic, lemon, Worcestershire sauce, egg and Parmesan cheese, with crispy croutons.

History & Origin

The Caesar Salad has one of the most documented and fascinating origins in world gastronomy. On 4 July 1924, during the Independence Day weekend of the United States, a group of Americans crossed the border from San Diego to Tijuana to enjoy the nightlife and cuisine of Hotel Caesar, owned by Italian immigrant Caesar Cardini. According to the official version told by Cardini's daughter Rosa, the restaurant nearly ran out of supplies due to the influx of visitors. With what little remained in the kitchen - romaine lettuce, Parmesan cheese, stale bread, eggs, olive oil, lemon, garlic and Worcestershire sauce - Cardini improvised a salad that he prepared tableside with the theatricality of a great chef. The original recipe contained no anchovies (Cardini always rejected them), though they were added later in popular variations. The dressing is made with a lightly coddled egg emulsified with lemon juice, Worcestershire and olive oil, creating a creamy, silky sauce. In 1953, the great Auguste Escoffier named it the best salad in the world. Today the Caesar Salad is a global icon invented on Mexican soil, and in Tijuana the original restaurant continues to serve the authentic recipe as a tribute to its creator.

Estimated cost

£7.50

Total cost

£1.88

Per serving

* Approximate prices based on UK supermarkets

Nutritional information per serving

280

Calories

10g

Protein

12g

Carbohydrates

22g

Fat

Fibre

520mg

Sodium

* Approximate values. May vary depending on ingredients used.

Method

1
Prepara los crutones: corta la baguette en cubos de 1.5 cm. Mezcla con aceite de oliva, ajo picado y sal. Hornea a 190°C durante 10-12 minutos hasta que estén dorados y crujientes.
💡 Los crutones se conservan en un bote hermético hasta 3 días.
2
Sumerge los huevos en agua hirviendo exactamente 1 minuto (huevo semicocido). Rompe y reserva el contenido (solo el interior blando). Alternativamente, usa una yema cruda de huevo de calidad.
💡 El huevo semicocido es la técnica original de Cardini.
3
Machaca las anchoas con el ajo en un mortero o con el plano del cuchillo hasta obtener una pasta. Mezcla con el jugo de limón, la mostaza y la salsa Worcestershire.
4
Añade el contenido del huevo semicocido a la mezcla. Emulsiona vertiendo el aceite de oliva poco a poco mientras bates constantemente hasta obtener un aderezo cremoso.
💡 El aderezo debe quedar espeso y sedoso, no líquido.
5
Lava y seca bien las hojas de lechuga romana. Córtalas en trozos grandes o déjalas enteras. Mezcla con el aderezo hasta que cada hoja quede bien cubierta.
6
Sirve en platos individuales. Añade los crutones y ralla abundante queso parmesano por encima. Termina con pimienta negra recién molida.