Caesar's Restaurante Bar

The Best Restaurants in Tijuana, Mexico | Eater San Diego

"It’s hard not to get excited as the tableside cart arrives and you watch as a uniformed waiter whisks up a garlicky, umami-rich dressing in a wide wooden bowl before gently tossing the mixture with fresh leaves of romaine. After all, this is where the Caesar salad was invented a century ago, and since then, Caesar’s zesty, simple recipe has gone on to grace menus globally. Opened in 1923, and later acquired in 2010 by the Plasencia Group, the legendary restaurant has reclaimed its Prohibition-era splendor. The roaring 1920s-style menu includes period classics like oysters Rockefeller, sole meuniere, and beef Wellington, as well as local Mexican trends born in recent decades like savory tamarind martinis." - Bill Esparza

8 Best Salads In Houston - Houston - The Infatuation

"If you like being the center of attention, order Pappasito’s Cantina’s caesar salad. It arrives crowned with a sculptural wave of seasoned tortilla chips clouded in shredded soft cheese, like what Houstonians imagine fresh, Hallmark-styled snowfall looks like. This unexpected Tex-Mex creation—complete with a refreshing acid tang, red pepper-spiced chicken breast, and a blanket-like sheaf of corn kernels drenched in sweet sauce—will make everyone at the table wish they ordered a salad instead." - chelsea thomas

Secret Caesar Salad History: 100 Years Later | Eater San Diego

"Seeing its furniture and iconic rolling salad carts out on the sidewalk in 2010, I watched Grupo Plascencia step in to save this Tijuana institution that originally opened in 1923 and is credited with popularizing the Caesar’s salad. After signing the lease, the family restored the dark wood interior and black-and-white checkerboard floors to their roaring-twenties look and reopened on July 24, 2010 with Javier Plascencia as executive chef. Working with longtime waiter Efrain Montoya, they restored the salad toward its roots—sourcing extra-crisp romaine and Italian Parmigiano-Reggiano from Southern California, using anchovies from Roland Foods, and blending extra-virgin olive oil (a 50/50 mix from Casa Magon or L.A. Cetto and regular olive oil); Javier also substituted limes for the original lemons. The restaurant now celebrates the salad’s layered history (including the disputed July 4, 1924 origin story), showcases donated memorabilia and photos on the walls, and draws locals and tourists alike for a tableside Caesar, especially when Montoya is on duty." - Bill Esparza

The Secrets of Tableside Caesar Salad at Tijuana’s Iconic Caesar’s Restaurant - Eater San Diego

"At the height of Tijuana’s Prohibition-era decadence, Caesar’s owner Caesar Cardini first created his eponymous Caesar salad. The tableside specialty quickly became a favorite with the many Americans, including Hollywood’s A-list, who were heading south of the border in droves to take advantage of Tijuana’s plentiful drinks, gambling, and live entertainment. With its golden years long past, the original Caesar’s closed in the late aughts during a slump in Tijuana tourism due to strict border restrictions and intense organized crime activity. However, the Plascencia family, regarded as Tijuana’s leading restaurateurs, revived the restaurant at its original location in 2010, during a time in which the city was shedding its anything-goes reputation for that of a bona fide culinary and arts destination." - Mario A. Cortez

Birthplace of the Caesar salad and revived by the Plascencia family, this historic dining room is celebrated by Eater and The New Yorker; tableside salads are a ritual. Bring your passport and allow extra time at the border.