The Caesar salad (romaine lettuce and croutons dressed with parmesan cheese, lemon juice, olive oil, egg, Worcestershire sauce, and black pepper), originally invented at the Caesar Hotel on Avenida Revolución in the ‘20s, will be featured at the grand reopening of the hotel’s restaurant sometime around the end of July.
Carpenters and painters are refurbishing the gutted interior of the Caesar Hotel, leaving the old bar and its enormous mirrors.
The restaurant, which was closed down a few months back, is being remodeled under the new management of Grupo Giuseppis, which runs several restaurants in Tijuana. According to Julián Plascencia, spokesman for the group, the renovated dining establishment will feature Italian and Mediterranean dishes as well as Mexican classics.
The prevailing story on how the original salad was made credits Caesar Cardini, an Italian-born restaurateur who ran low on provisions at his TJ hotel on July 4, 1924. Cardini is said to have gathered the ingredients and tossed them together tableside for diners.