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The two restaurants south of the border where the Caesar salad and
nachos were apparently invented, to match the taste buds of U.S.
tourists, have both been affected by the slowdown in tourism.
Employees at Caesar's restaurant, where the Caesar salad was
supposedly born found out the restaurant was closed when they showed
up for work.
Caesar salad's romaine lettuce-and-dressing combination has
connections with the Tijuana spot where the dish is believed to have
been invented in the 1920s.
In Piedras Negras just across the border from the Rio Grande in
Texas, Restaurant Moderno is also closed. A waiter at the
Moderno, Ignacio Anaya, claimed the credit for the corn chip, cheese
and jalapeno dish nachos. The name came from Anaya's nickname, "Nacho."
Caesar Salad Recipe
1 large head romaine lettuce
1 cup olive oil
3 cups French or Italian bread
2 large cloves garlic
8 anchovy filets
1 teaspoon Worcestershire sauce
1 teaspoon dry mustard
2 tablespoon lemon juice (fresh is best)
1 teaspoon fresh ground black pepper
1 teaspoon coarse ground salt
2 egg yolks for large eggs, at room temperature*
1/2 cup grated Parmesan cheese
1/4 cup Parmesan cheese, shredded or shaved
Trim the romaine lettuce of bruised or browned leaves, then cut into
1 1/2 inch pieces. Wash and drain the lettuce, pat it dry and
refrigerate for 30 minutes to crisp the leaves.
To make the croutons, cut the bread into cubes, heat the 1/2 cup
olive oil in a sauté pan over medium-high heat. Fry the bread
cubes in the oil, tossing frequently, until they're crisp and golden.
Drain the croutons on a paper towel until ready to use.
Peel the garlic cloves then put in a large wooden salad bowl. Mash
the cloves against the sides of the bowl with the back of a wooden
spoon. Rub the pieces against the bowl until they begin to
disintegrate. Remove most of the mashed garlic from the bowl and
discard (oil from the garlic will remain in the bowl and flavor the salad).
Add the anchovies and repeat the procedure you used with the garlic,
but leave the anchovy pieces in the bowl. Now add the dry mustard,
Worcestershire sauce, lemon juice, black pepper, and egg yolks and
blend well. Slowly drizzle in the remaining olive oil mixing with a
wire whisk until a creamy mayonnaise type dressing forms.
Add the lettuce, croutons, Parmesan cheese and salt. Toss everything
together and serve directly from the salad bowl!
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