Caesar salad, despite its worldwide fame, has a relatively short history, dating back only to the 1920s. Its origins are closely tied to Caesar's Restaurante Bar, an establishment that still operates today on Avenida Revolución in Tijuana, Mexico. This restaurant was founded by Italian immigrant Caesar Cardini, who came to America in search of a better life.

The origins of the story go back to the Prohibition era in the United States, when many Americans crossed the border into Mexico to enjoy the alcohol that was legal there. Caesar Cardini, who ran a restaurant in San Diego at the time, decided to take advantage of the situation and opened a place in Tijuana, just a dozen kilometers from the US-Mexican border.

The most widely circulated version of the story of the origin of the Caesar salad is that it was born on July 4, 1924, U.S. Independence Day. On that day, Cardini's restaurant was experiencing a siege of American tourists. At one point, supplies in the kitchen began to run low, and Cardini had to improvise to satisfy hungry guests. From the available ingredients - heads of romaine lettuce, eggs, olive oil, lemon juice, worcestershire sauce, garlic, Parmesan cheese and stale bread - he created a salad, which he prepared right at the guests' table, giving the whole process a theatrical feel.

Another version of the story attributes the authorship of the salad to Caesar's brother, Alex Cardini, who supposedly named it 'Aviator's Salad' in honor of the American pilots stationed nearby. Over time, however, the name was changed to 'Caesar Salad,' paying homage to the restaurant's owner.

Regardless of which version is true, Caesar's Restaurante Bar has become a place of worship for food lovers from around the world. The restaurant, which started out as a modest establishment, transformed into an elegant institution, where the original Caesar salad is still served today according to the recipe of its creator.

Caesar's Restaurante Bar is now located at Avenida Revolución 8190 in downtown Tijuana. The restaurant has preserved its historic character while combining it with a modern approach to gastronomy. The restaurant's interior reflects its rich history - black and white photographs documenting the history of the establishment hang on the walls, as well as photos of famous guests who have visited the place over the years.

The restaurant is now owned by Grupo Plascencia, a family-owned restaurant company that is dedicated to maintaining the authenticity and quality of the food it serves. Despite the passage of almost a century since the creation of Caesar salad, Caesar's Restaurante Bar continues to attract guests from all over the world who want to taste the original version of this legendary dish in its birthplace.

It is worth noting that Caesar salad in its original form was slightly different from the one we know today. The original recipe did not include anchovy fillets as a separate ingredient - their flavor came solely from the worcestershire sauce. In addition, Cardini used whole romaine lettuce leaves, which were to be eaten with the hands, giving the dish an informal feel. The dressing was prepared directly at the table, which was part of the culinary show for the restaurant's guests.

Over the years, Caesar's Restaurante Bar became not just a restaurant, but a true cultural and tourist institution of Tijuana. Numerous celebrities and political figures visited the place, which further helped spread the fame of Caesar's salad around the world.

The original Caesar's salad, created by Caesar Cardini at his restaurant in Tijuana, was much simpler than many modern versions of the dish. Cardini emphasized the freshness of the ingredients and the theatrical preparation that was integral to the dining experience.

The original recipe involved whole leaves of romaine lettuce (cos lettuce) to be eaten with the hands - each leaf was dipped in dressing and eaten like finger food. The dressing itself consisted of olive oil, lemon juice, eggs (used raw), worcestershire sauce, garlic, dijon mustard, freshly ground black pepper and grated Parmesan cheese. Croutons (croutons) prepared from stale bread fried in oil with garlic were also an important element.

Interestingly, the original version did not use anchovy fillets as a separate ingredient - their flavor came solely from worcestershire sauce, which contains fermented anchovies. According to the account of Caesar's daughter, Rosa Cardini, her father was even against adding anchovies directly to the salad.

Over time, the recipe evolved, with different restaurants and chefs making their own modifications. Today, many versions of Caesar salad feature additions such as anchovy fillets, grilled chicken, shrimp and even salmon. The dressing is often prepared in advance and served ready-made, losing the performative element that was so important to Cardini.

At Caesar's Restaurante Bar in Tijuana, you can still enjoy a salad prepared according to the original recipe and with the traditional ritual of preparation at the table. Waiters dressed in elegant costumes roll a special cart with all the ingredients to the table and prepare the dressing in front of the guests, whisking it vigorously in a wooden bowl. This culinary spectacle is one of the reasons why tourists from all over the world visit this historic restaurant.

It is worth noting that Caesar salad, despite its simplicity, requires a certain technique and precision in preparation. It is crucial to properly mix the dressing ingredients to achieve a creamy consistency without emulsion separation. Equally important is the selection of fresh ingredients of the highest quality - crisp romaine lettuce, good quality olive oil and mature Parmesan cheese.

In 1953, the Paris Culinary Academy declared Caesar salad 'the most important contribution to the development of American cuisine in the last 50 years.' This accolade helped to make the dish even more popular around the world.

Over the years, Caesar salad has become the inspiration for many other dishes. Various variants of bottled dressings were created based on it, as well as chips, crackers and other 'Caesar' flavored snacks. There have also been sandwiches, wraps and pizzas inspired by the flavor of this salad.

At Caesar's Restaurante Bar in Tijuana, however, the tradition is carefully cultivated. The restaurant, part of Grupo Plascencia, is dedicated to maintaining the authenticity and quality of the food it serves. The restaurant's menu, in addition to its famous salad, offers a wide variety of Mexican and international dishes, but it is the Caesar salad that remains the flagship and the main reason why guests from all over the world visit the place.

The restaurant's interior combines classic elegance with elements that hark back to the restaurant's rich history. Dark wood, soft lighting and historic photographs create an atmosphere of nostalgia for Tijuana's golden era of the 1920s and 1930s. At the same time, the restaurant offers modern amenities and professional service at the highest level.

Caesar's Restaurante Bar has become not only a place of culinary pilgrimage for lovers of fine dining, but also an important point on the tourist map of Tijuana. The restaurant holds special events where guests can learn more about the history of Caesar's salad and learn how to prepare it according to the original recipe.

Caesar's salad, which was born in an unassuming restaurant in Tijuana, has made a remarkable journey from the Mexican borderlands to the tables of restaurants around the world. Its impact on global gastronomy can hardly be overstated, and the story of its creation is a fascinating example of culinary innovation born of necessity.

The spread of Caesar salad on a global scale began in the 1940s and 1950s, when American celebrities and show business personalities began to regularly visit Caesar's Restaurante Bar. Among the establishment's guests were Clark Gable, Jean Harlow and Julia Child. The latter, being an influential cookbook author and cooking show host, contributed significantly to the popularization of salad in American homes.

In the 1960s, Caesar salad found its way onto the menus of upscale restaurants in New York, Los Angeles and other metropolitan areas in the United States. From there it spread to Europe, Asia and other continents. Today it is difficult to find a country where this dish is not known and appreciated.

Interestingly, Caesar salad, despite its Mexican origin, is often mistakenly associated with Italian cuisine (due to the Italian origin of its creator) or even ancient Rome (due to the name referring to Julius Caesar). These misunderstandings only add to the charm of its fascinating history.

In 1972 Caesar's Restaurante Bar came under the management of the Plascencia family, who still run this historic establishment today. Under their leadership, the restaurant has undergone several renovations, but retains its historic character and traditional approach to preparing Caesar salad.

It is worth noting that Caesar salad has become not only a popular dish, but also a cultural phenomenon. It is a symbol of the simplicity that can lead to culinary excellence, as well as an example of how improvisation and creativity can result in something lasting and timeless.

In 2018, on the occasion of International Caesar Salad Day (July 4), a special event was held in Tijuana to prepare the largest Caesar salad in the world. The event was attended by many chefs from all over Mexico, as well as descendants of the Cardini family.

Caesar's Restaurante Bar in Tijuana remains a place of pilgrimage for culinary enthusiasts from around the world. The restaurant, located on Avenida Revolución 8190 in the center of the city, is not only a place to enjoy the original Caesar's salad, but also a kind of museum documenting the history of this legendary dish.

The interior of the establishment retains many elements from its heyday in the 1920s and 1930s. On the walls hang historic photographs depicting Caesar Cardini and his family, as well as famous guests who visited the restaurant over the years. Special display cases contain memorabilia related to the history of the salad, including the original dishes used to prepare it.

Caesar's Restaurante Bar menu, in addition to the famous salad, offers a wide variety of Mexican and international dishes. The restaurant is also famous for its excellent cocktails, a reference to its origins during the American Prohibition era.

Interestingly, although Caesar salad is one of the most recognizable dishes in the world today, its creator never patented the recipe or made significant profits from its popularity. It wasn't until his daughter, Rosa Cardini, registered the brand 'Caesar Cardini's' and began selling bottled salad dressing under that label.

Today, Caesar salad is not only a popular item on restaurant menus around the world, but also the inspiration for countless culinary variations. Chefs are experimenting with various additions and modifications, creating new interpretations of this classic dish. Nevertheless, the original version, served at Caesar's Restaurante Bar in Tijuana, remains a reference for all lovers of this salad.

It is noteworthy that Caesar's Restaurante Bar, despite its historic stature, is not a museum, but a lively, vibrant restaurant that combines tradition with modernity. The restaurant regularly hosts culinary events, tastings and workshops where guests can explore the secrets of preparing the perfect Caesar salad.