The Caesar salad, a cornerstone of American dining, boasts a rich history that begins not in ancient Rome, but in 20th-century Tijuana, Mexico. On July 4, 1924, Italian immigrant Caesar Cardini, operating a restaurant in Tijuana, faced a sudden surge of American customers due to Prohibition. With kitchen supplies running low, he improvised a salad using romaine lettuce, garlic, croutons, Parmesan cheese, olive oil, Worcestershire sauce, lemon juice, raw egg, and anchovies. This creation, prepared tableside, became an instant hit and has since become a classic worldwide.
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