Caesar — Original Tijuana (Caesar Cardini, 1924)
Created 4 July 1924 by Caesar Cardini at Caesar’s restaurant on Avenida Revolución, Tijuana. The original contained no anchovies — added later by his brother Alex. Whole coddled eggs, Worcestershire sauce, Mexican limes. Caesar’s still serves ~550 tableside salads daily.
Ingredients (~250 ml)
| Ingredient | Amount |
|---|---|
| Coddled egg yolks (eggs boiled 1 min exactly) | 2 (~35 g) |
| Fresh Mexican lime juice | 30 ml |
| Worcestershire sauce | 15 ml |
| Dijon mustard | 5 g |
| Garlic clove, minced | 3 g |
| Extra-virgin olive oil | 180 ml |
| Parmigiano-Reggiano, finely grated | 20 g |
| Black pepper | to taste |
Method
- Coddle eggs: lower into boiling water for exactly 60 seconds, then ice bath. Separate yolks.
- Whisk yolks, lime juice, Worcestershire, mustard, and garlic until smooth.
- Slowly drizzle in olive oil while whisking vigorously to form a creamy emulsion.
- Fold in Parmesan. Season with black pepper.
Notes
The original contained no anchovies — these were added by Caesar’s brother Alex Cardini. For tableside service, use a wooden bowl rubbed with garlic.
Pairs with: Whole romaine, handmade croutons (tableside).
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