TIJUANA, Baja California — The Caesar salad is reaching a historic milestone on July 4, marking 100 years since the iconic dish was created in Tijuana.
July 4, 1924
It’s said that Italian immigrant Caesar Cardini invented the culinary creation on July 4, 1924 in his Tijuana restaurant.
In the middle of the dining room, Cardini tossed whole Romaine leaves with ingredients he had on hand, including garlic-flavored oil, Worcestershire sauce, lemons, eggs and Parmesan cheese.
A star was born.
History
During prohibition, it quickly became the place to be for those north of the border looking to eat and most importantly drink.
The original owner, Cardini, was an Italian who had restaurants north and south of the border.
There is some debate about the origins of the salad. Some claim the recipe was actually from the mother of Livio Santini, one of Cardini’s chefs and a fellow Italian immigrant.
It was said that Chef Livio Santini invented the Caesar Salad and Cardini saw the salad and elevated it to the tableside where it was made for the guests fresh each time.
The Caesar salad has evolved since its first iteration in Baja California, but the world’s love of the dish is still as strong as it was in 1924.
On July 7, Baja California will commemorate the Caesar salad’s centennial in Tijuana with a food and wine festival with chefs from around the world.
Photos | Caesar's restauraunt in Tijuana
Recipe
In 2022, CBS 8’s Shawn Styles visited the iconic Caesar’s restaurant in Tijuana and had the chance to make the dish and speak with veteran workers of the timeless restaurant. Here's a recipe if you want to recreate the dish at home.
- 1 Heart of Romaine, whole leaf
- 1 tsp Anchovies paste
- ½ tsp Garlic minced
- ½ tsp Dijon mustard
- 3 dashes Worcestershire
- 1 egg yolk from coddled egg
- ½ cup Light olive oil
- Black Pepper 3 or 4 twists
- Lime juice ½ to whole depending on the amount
- ¼ cup Parmesan cheese grated
- Croutons, baguette style
The Associated Press contributed to this story.
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