Just Another Reminder That The Caesar Salad Is Not Italian But Mexican
Those who don’t know any better give Mexican food a bad rap for being cheap and greasy. However, the Mexican culinary world expands far past Taco Bell and Taco Cabana. Authentic Mexican food is fresh, bold, delicious and versatile.
In fact, Mexico is responsible for one of the biggest fine dining staples there is.
Mexico is, in fact, the birthplace of the creamy and crisp Caesar salad.
As the story goes, the Caesar salad was created in Tijuana, Mexico by an Italian restaurateur named Caesar Cardini. It was 1924 when Cardini established his restaurant in the tourist destination to cater to American guests escaping prohibition. While no one really knows the true story, most agree the salad was created over 4th of July holiday weekend.
Supposedly, the dish was completely improvised. Cardini is said to have thrown together several ingredients he had at his disposal and it created the fresh, delicious gourmet salad.
According to What’s Cooking America, the original recipe used a base of romain lettuce leafs. Additionally, garlic, parmesan cheese, croutons, boiled eggs, olive oil and Worcestershire sauce were added.
Rumor has it that it was Cardini’s brother, Alex, that added anchovies in 1926. He named his remix the “Aviator’s Salad.” Still, this anchovy-filled dish was so popular that it became known as the official Caesar salad.
Parts of this story is hard to prove, but it comes with a famous witness to offer some legitimacy to it.
The famous English chef, Julia Child, shared her first encounter with the iconic salad. In her book, “From Julia Child’s Kitchen,” the chef recounted her experience in a Tijuana restaurant. She wrote:
“My parents, of course, ordered the salad. Caesar himself rolled the big cart up to the table, tossed the romaine in a great wooden bowl, and I wish I could say I remembered his every move, but I don’t. They only thing I see again clearly is the eggs. I can see him break 2 eggs over that romaine and roll them in, the greens going all creamy as the eggs flowed over them. Two eggs in a salad? Two one-minute coddled eggs? And garlic-flavored croutons, and grated Parmesan cheese? It was a sensation of a salad from coast to coast, and there were even rumblings of its success in Europe.”
It’s popularity in Europe cause people to mistakenly think the Caesar salad is Italian.
However, the dish is 100% authentically Mexican cuisine. To recognize the delectable salad, in 1953, it was declared “the greatest recipe to originate from the Americas in 50 years” by the International Society of Epicure. We wouldn’t expect anything less from this Mexican classic.
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