The Original Caesar Salad from Mexico
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- Опубліковано 5 вер 2022
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Subtitles: Jose Mendoza | IG @worldagainstjose
PHOTO CREDITS
Tijuana: By Alen Ištoković, CC BY 3.0, commons.wikimedia.org/w/index...
Belvoir Castle: By Jerry Gunner from Lincoln, UK - Belvoir CastleUploaded by Alaniaris, CC BY 2.0, commons.wikimedia.org/w/index...
Cholmondeley: By Peter Craine, CC BY-SA 2.0, commons.wikimedia.org/w/index...
#tastinghistory #caesarsalad
The Caesar really is my favorite salad (though usually a creamy dressing). What's everyone's favorite salad?
Does fruit salad count? I could eat my weight in a good fruit salad.
WALDORF
I do like a good Cobb
I make a simple salad out of lettuce leaf (iceberg or romaine, whatever looks good at the market that day), tomato, and cucumber, with a simple vinaigrette. Perfect for those apocalypse-is-coming climate change-induced summer heat waves.
A spinach, chicken and strawberry salad with Italian dressing
Funny thing, in Mexico (and maybe other Spanish speaking countries) we call Worcester sauce just "English Sauce" (Salsa Inglesa) because good luck explaining how that is pronounced to Spanish speaking people
This comment is severely underrated
Good luck explaining it to non Britt. Hell, good luck explaining it everybody!
Now I'm going to have my mom try and pronounce it next time I see her lol
We call it in Brazil as well!
That’s funny, lol.
ANY SALAD CAN BE A CAESAR SALAD IF YOU STAB IT ENOUGH TIMES.
ET TU, BRUTUS
Lmao
Caesar’s restaurant in Mexico was still open according to a travel show I saw in May of 2022. They make the salad at your table in restaurant to let diners enjoy the original in style.
With anchovies and lemon.
Yes, it's still open. My sister just went there a few weeks ago. Said the salad and overall restaurant was really good.
Fat mexican american here went in 2022 its the best salad i had
Mark Wiens the food blogger went to the original restaurant .If I remember, they don't cut up the romaine into pieces. Worcestershire Sauce has anchovies in the sauce.
I stayed in that hotel where the restaurant is at in tijuana.
I tried the “original” Cesar’s salad from Cesar’s Hotel in Tijuana, Mexico. The salad was prepared table-side which was delightful to watch and was yummy.
AND EXPENSIVE FOR THAT. IT IS DELICIOUS BUT I WILL PREPARE IN HOME.
@@javierorterga666internet etiquette tip: don't type in all capital letters, people read it as you yelling at them
@@rico9163
No it´s just i forgive desactivate mayusc lettes, and apart of thjat i am form México, i don´t write well in english.
@@javierorterga666 educación está sobrevalorada
@@rico9163racist
He sailed over on the Olympia? Well, I guess we know why he didn't use iceberg lettuce...
😂😂
I groaned out loud! 🤣
Rolling my eyes . . . . .
So clever, and so dumb. Perfect joke.
badoom tish! 🥁
Ah, the perfect thing to make with ingredients from your Roman garden! After all, Caesar's famous words as he lay dying in the Senate were "Et tu, Brute... you didn't put enough dressing on! Where's the parmesan cheese!"
😂😂😂👏🏻👏🏻👏🏻
Et tu, Crouton
I want to plant and grow Anchovies...
@@mrZavior - Beware of the neighborhood cats!
A Cesar salad made with Garum
Your videos need to be shown in home economics classes or any cooking class. Knowing the background to the food you prepare makes you appreciate it more. Well, at least for me that's true. I'm Mexican and love to try to new foods but learning about dishes from Mexico is super fun too! The amount of detail in your videos is truly appreciated!!
Your synthesis of the two origin stories really does sound like the most plausible version. Boss, panicked, asked his chef what he could throw together out of whatever they had lying around. Chef, remembering what his mother did in situations where she had to throw something together from what was laying around (Hard Times Salad sounds like old timey speak for Struggle Salad made of whatever is in the fridge at the end of the week), and did the same in his kitchen when he was in his own "Hard Times". Boss adds some flare, slaps his name on it, and the rest is fuzzy, poorly remembered history.
I think it might be fun to do a special episode about "struggle" or "fridge purge" recipes that were essentially everything that wasn't nailed down thrown together and prepared in a particular way. Like in my household, we have layers of scrap use, from "throw it over rice and cover it with sauce" to "put it in The Soup" and if all else fails we add it to the never ending ramen broth stock. But I'm sure other houses and cultures have their own versions with dumpling fillings, fritters, risottos, flatbreads... whatever. I would love to see "this is the basic dish structure, and this is what they probably had on hand to put in it", though I suspect that it would be difficult to actually find writing on that.
I don't think the ingredients of a Caesar salad sound like "hard times" or "left overs" at all. I think that's a bit of theater. When we were very poor, we didn't have parmesan cheese, or Worcestershire sauce, or good-quality olive oil lying around. We certainly didn't have Romaine lettuce. A real hard times salad in Northwestern Mexico would be things like foraged wild dandelion or watercress leaves, wild berries, wind-fall nuts collected from some derelict orchard, a pinch of salt, a few drops of inexpensive cooking oil, perhaps some grilled squash blossoms in season, or foraged mushrooms, or grilled slices of peeled Nopales cactus.
My "struggle salads" were a daily part of life in the form of wild edibles. When freezers became a thing, we froze all the scraps and made Mystery Stew regularly, with wild edible greens added towards the end. And there was no bread. Just masa dumplings or tortillas. But we ate very healthy food and there was no real struggle. Just daily diligence and cooking from scraps. To this day, I forage wild edibles regularly or grow my greens indoors in the winter. Plus, garden, hunt, fish, trap, and preserve food. That reminds me--time to process the fall walnuts. We use the oil in cooking.
@jeanvignes the guy was from Italy though, not northwestern Mexico. He moved there as an adult to work but the hard times salad he's taking about would've been from his homeland, which is Italy.
This sounds fantasy more than reality.
That sounds like an amazing idea for an episode! Especially if he finds other recipes which became well known/famous in their time &/or are still famous today!
-In elementary school we had “vegetable beef” soup once every 7-10 days where the vegetables included *always* varied…bc you could easily identify every vegetable reasonably acceptable to be included in soup which we had been served during the past 7-10 days plus hamburger meat & a tomato base. They got a delivery every 7-10 days so the soup was used to use up any left over soup acceptable canned, frozen or sometimes fresh vegetables of which there wasn’t enough of to serve alone.😂 This was prior to the strict dietary rules enforced in schools today & when my elementary school still prepared as much food from scratch as possible with the limited supplies they were given/allowed to order. Sadly by the time I reached high school the new strict guidelines were in full force & *not only* was the food *EXTREMELY* bland with us not allowed salt/pepper but the portion sizes were *ridiculously* small!😒With the majority of the food being premade, pre portioned & simply heated up.🤢 And the school wondered WHY the % of students eating school lunch dropped from roughly 80% to less than 25%! And vending machine sales during lunch more than tripled.🤯🤨Well…until they began unplugging all but the drink vending machines during lunch.😒Which just meant student bought extra for lunch during morning break. The school’s required change it food was however *extremely* profitable for the gas station who sold food, the subway & sole local restaurant/pool hall near the school! ALL of which began selling limited lunch items in the morning before school in addition to their breakfast menu.😂😂 Which with the exception of *SOME* sandwiches/bowls Subway offered meant that the *vast majority* of students ended up eating *FAR MORE* unhealthy lunches than what was previously served by the school which most students enjoyed!! Literally the complete opposite of the entire goal of forcing schools to serve only approved healthy foods in strictly limited amounts!🤨🤦🏻♀️ Which is something that has been *PROVEN* to have occurred in virtually ALL public schools & still continues to this day in any schools which adhere to such meal plans! *YET* the gov CONTINUES to force schools without funds to not rely on gov funded food to adhere to similar foods! Which leads to literal TONS of food prepared but not eaten by students being thrown away DAILY! And kids who have *no choice* but to eat school lunches *almost ALL* come home starving even if their lunch period was only a couple hours before they came home due to the tiny portion sized & refusal of the school(per gov requirement)to allow students to purchase additional portions…which used to be common practice. Classic well documented case of government waste & gov oversight intended to help “fix/improve” a “problem” making that issue far worse!🤨😒🤦🏻♀️And despite literally 100+ studies PROVING the gov programs not only aren’t working but have made things far worse…they’re STILL continuing the same programs in most states!🤯Utter insanity & stupidity! But what do you expect from gov officials who neither themselves nor THEIR kids ever attended public schools & had to eat what they force them to serve?😒 Just another example of how the generationally wealthy politicians elected to supposedly represent average Americans have NO CLUE how average American live! Much less those living BELIW the average income bracket!!🤨😒🤬
😂no, never would a boss take credit for his/her employee’s hard work ! 😂
It’s just not done!
When has this ever happened?
@@rob876 I know it's sarcasm, but...buy me a burger and I'll tell you some tales. I once worked for a guy who elevated it to an _art form_ to the degree where you almost had to admire him for it. Nobody ever got further on less merit than that guy.
@@SimuLord Was he by chance named Edison? ;)
@@magnusbergqvist2123 Sadly no-although he was the type who'd drive a Tesla!
Amusingly, I ended up transferred out of his department once the manager of the department into which I got drafted figured out who was behind all the data (and ideas for what to do with it) she was getting. Minus his source of competence, the guy was fired a month later.
lol love how bell sprout is just chilling with the limes and lemons in the back ground
"Just blend in, if he doesn't see me he can't make me a salad."
The Bellsprout is subtle. I almost thought he forgot the Pokemon.
I didn't even see the sneaky sprout!
Good eye.
And is that a Pikachu mixing bowl over his left shoulder?
I watched this video and hour ago and didn't see it and it bothered me so much I came back here to look at the comment 😅
At the original Caesars restaurant in Mexico, they prepare it exactly like this but they do put both Worcestershire sauce AND anchovies in it. Almost nailed it!
I love that mischievous look on your face, you get, when you're being sarcastic. It makes me LOL every time.
I think you’re spot on how the Caesar salad came to be. The cook had his mum’s recipe and they just threw what they had together and when it was a hit, Caesar gave it his name (or the name of his establishment). Who knew it was originally a finger food?
Now I’m craving salad-for breakfast.
I had Caesar salad for breakfast this morning. Frequently do, or spring mix with poached eggs and vinaigrette
I agree, I don't think it Caesar intention to steal the credit, more like give it the restaurant's brand
I wonder how the cook's mum was able to procure Wostershire sauce while in a refugee camp.
Life is too short to restrict breakfast to breakfast foods!
@@debras3806 My 15 y.o. loves to wilt arugula and have that with just a touch of EVO and poached eggs for breakfast.
While I don’t doubt that Livio Santini’s mother made an Italian version of “hard time salad”, I doubt very much that she was in the habit of using or even procuring Worcester sauce in an Austrian refugee camp.
Or even cheese
@@parkchimmin7913 Cheese would have been pretty hard but not *impossible* I feel, since it could be preserved for very long and would occasionally be stashed away by farmers/etc. Though in my experience, cheese and meat are also simply among the first things people in America added to 'poor' Italian recipes that contained none.
Most importantly, of course... Sadly what they couldn't add was Honey Buddha chips.
@@Kiayin7 AYYEEE edit: True, although they can be preserved for a long time. I still question how they’re able to procure one in a refugee camp?
@@parkchimmin7913Trade with the locals (and... plain robbery). They may also have gotten some more officially, though admittedly it's been a long time since I last read anything on the subject and it was more focused on the bigger picture. It would depend on the area and when exactly during the war this happened. Refugee camps usually caused prices to climb even higher in the surrounding region and black markets to flourish even further.
Still more likely than Worcester sauce, or even olive oil...
Did they even have wrocestershire sauce in italy
Personally, I subscribe to the story that Cardini was on the spot, needed to throw together something with what he had on hand, and decided to use his flare for the dramatic to enhance a dish that ended up becoming more than the sum of it's parts, and he named it the Caesar Salad after himself, i.e. the story that Max mentions that Cardini told his daughter and that she related regarding the origin of this great salad among many great salads. The traditionally made Caesar is also my personal favourite salad, I've made it myself for family and company many times.
A limone, or Mexican yellow lime, is different from a "regular" lime or lemon. They look more like key limes and have thin skin and are smaller and rounder in shape. This is what we used in Puerto Peñasco and what you can find in a lot of Hispanic markets state side.
Mexican limes and key limes have been proven to be the same genetic line, they just let the Mexican limes fully ripen.
Oh, thank you, I was lost when he said "lemon" doesn't mean "limón". I wasn't aware of those Mexican limes.
What the heck is a 'limone'? 99% sure that's neither an English nor a Spanish word ...
@@halfsourlizard9319"Limone" is lemon in Italian; the Spanish word is "limón", and the usage varies: depending on the country, it may mean different types of limes or lemons. At least that's what I've heard, I don't speak Spanish, I'm Brazilian.
@@lucaslourenco8918 Aha! Thank you! While it may have seemed like trolling, as I suspect you're aware, lemons and limes specifically are quite confusing across languages / places.
Brings back memories of being a child in San Diego in the 1960's and going to Tiajuana with my mom. We always went to Ceasars for lunch and had the salad done tableside. I loved watching them make it.
Before 9/11 ruined everything, it used to be so easy if you lived within driving distance to just hop over to another country for the day. Growing up in Boston, I made the trip to Montreal a few times (long drive, plan on a weekend, but still very reachable.) Always fun to tweak the locals by wearing a Boston Bruins jersey up there...
My friend's father took us to Caesar's in the 1980s and of course we had the salad. That was the only time I had the salad served with the Romaine leaves whole, and now I know the reason why.
I remember those days. So easy to cross over and drive in “TJ”. Roam Revolucion and barter with shop keepers for trinkets. We never went to Caesar’s. We drove farther south to the Rosarita Beach Hotel for lunch.
I have concluded that yours is hands-down the most delightful channel on UA-cam. You never fail to educate, entertain, and make cooking the unusual an absolute pleasure. Every time I get notification of your latest presentation, I drop whatever I'm doing (well, unless I'm holding my grandson or a set of wine glasses), rush over to my laptop, and threaten everyone with Dire Consequences if they interrupt me watching you, lol. Thanks so much, and as always, all the best to you and José.
That’s a hilarious image. “Sorry sweetie, new Tasting History vid just dropped!” **YEET**
@@alisaurus4224 🤣
Especially if the wine glasses are full!
If there’s wine in the glass, you should just take it with you to enjoy while you’re watching the video :)
He is star quality. The show is five stars. Entire production is A-1. Disney is watching knowing this show is epic. I pray he does not ever let Disney take it over and Ruin it!
I really appreciate that you include Metric temps and measurements!
I know it is easy for watchers to use the Web to convert, but it is so nice to be able to know what is going on in the recipe while first watching.
Please keep up the good work!! Love the show!!
If you decide to do another salad recipe, you should definitely do an episode on Nicoise Salad. It's not a terribly complicated recipe, but it's got quite the history as well as a vicious debate over what should and should not go into such it (they may very well boil you alive in Nice if you try to add boiled potatoes to it).
To explain why Worcestershire is pronounced like that, it's because it's a corruption of the original Old English name, Weogorna-ceaster, or "fort of the Weogorna." Next time you see Worcestershire, take some solace in that you don't have to try and pronounce... _that._
Another fun fact is that many of the native inhabitants of England, the Bretons, would eventually settle in western France due to the Anglo-Saxon invasion. Hence why the island is called Britain and why there's a French region called Brittany.
More specifically, why the island is called _Great_ Britain.
I'm gonna start calling it Weogorna-ceaster-shire-sauce now, thanks.
So, it was even worse to pronounce?? Hahaha
@@andreacarreiro5436
I assume it was intuitive to the people who lived there at the time.
Even Worcester, MA, is pronounced 'Wooster'.
I love this because my mom makes her Caesar almost exactly like this (but usually with lemon, not lime)-- not creamy, no anchovies, with homemade croutons. It's her go-to salad, and she doesn't use measurements anymore either. This whole episode has made me feel all nostalgic.
Yesss to the lemon.lemon and good amount of pepper are crucial ! I've made chicken Caesar 2 times in the past week cause my growing teenage son loves them and scarfs down a huuuuge individual salad bowl sized serving each time. It's definitely a late summer craving too seeing as we started wanting them last week and also here is the video a few days ago. Mmmm I love them haha
You know warcestershire sauce has anchovies in it…right?
@@doglover12345andfr The point is, it doesn't taste like anchovies. In contemporary caesar salads, the anchovy flavour is front and centre.
I love putting on Tasting History while I eat my lunch! Anyone else feels the same? 😅
I do this at work all the time! Thought I was the only one 😂
Lies again? Cold Storage USD SGD
100%
We were just at Caesar’s last month and, of course, had the salad. It’s the most satisfying Caesar salad I’ve ever had. The rest of their food is terrific and the tamarind martini is top notch!
Isn't Tijuana a crime-ridden, drugs-war-filled shithole these days, or is that just propaganda from the Americans?
Seabiscuit: An American Legend by Laura Hillenbrand, discusses what Tijuana and the region was like in that time period. One of the biggest draws to the area was horse racing and it drew huge names and a lot of money. It's really not a surprise the restaurant would run out of food if it happened on a big race day.
If you like history or horse racing I strongly suggest that book.
One of the reasons why it was so popular for horse racing is that horse betting was illegal in most parts of the US along with Prohibition made it popular for Americans to come over to drink and gamble
The movie is one of the best horse movies ever made. The historian David McCullough (who passed last week) narrates the movie and the performances by the actors are great. Only "The Black Stallion" which has
some of the best cinematography is better. Steven Spielberg's "War Horse" about WWI is great also.
The same thing happen somewhere else in Mexico which was how Nachos was invented.
Yes!! My first thought at the beginning of the video was Seabiscuit!! I was so beautifully captured in that film! One of the best movies ever made in my opinion.
If there was a big race on a day when Americans were already more likely to go out anyway, it’s even less surprising.
It's always pretty amusing to see how many different foods and ingredients that you'd associate with other countries that you can trace back to Mexico.
Turkeys associated with Thanksgiving native to Mexico, nothing more American than a corn field in Kansas right? the milpa (cornfield) is the most Mexican thing there can be. Poinsettias remind you of a Christmas in Austria, Mexican too.
Or most likely Italy. At least the recipes if not the ingredients.
In this recipe there are literally no American ingredients. All of these are sourced from Europe or Asia.
In Italy and the Mediterranean tomatoes are essential, Xitomatl is the Aztec word from which "tomato" is derived. Many Asians love their chilies, they are Mexican too.
@@AggelosKyriou And tomatoes are essential for any Italian restaurant and those are not from Europe, what’s your point? Where do you think chocolate comes from
Born in 1949, I was around 5 years old (1954) when my Dad took the family to San Diego for a weekend. My Dad was familiar with Tijuana having been in the Marines in S.D. in 1928. I had the Caesar Salad made fresh at the table. I remember the egg, and I'm pretty sure, anchovies. It became my favorite dish. In the '50s/early '60s Dad would take us to Dal Rae's in Pico Rivera. CA, where I indulged in the "made at the table" Caesar Salad. Every so often, I make the original recipe at home. Great memories.
OG Caesar Salad with anchovies and Worcestershire Sauce with a glass of Chardonnay is pungently delicious.
That's the one my grandmother used to make!
With garlic toast 😋
🤍⚪️Hi Max , TH 🖐🤍 Thank You 😊 One of My very first jobs as a Teenager at a start up Cafe’ on Sunset Blvd in the mid 80s Los Angeles next door to Sushi on Sunset and Carlos and Charlies ... And that version was : Egg Yolk , Dijon , Worchestershire , Tabasco , Lemon , Garlic ( In the dressing ?? ) , Pepper , Anchovies ( some x s they would ask with or without , or lay the Anchovies on top like a French Restaurant I went to did one x. ) , Olive Oil , Red Wine Vinegar or Champagne Vinegar (?). And If I recall also a little of the Parmesan in the dressing { which I reserve for tossing and topping , for frugal sense. } …Garlicky Croutons , Parmesan , Dressing in the Tossed. The smaller Leaves And lots of fresh cracked Pepper served normally at the Table service at a Fancy Restaurant . They would typically ask if You would like extra Pepper on top of the Salad ? “ , if Yes “ , they would Pepper until You said or knodded Yes , thats enough : ) )) some x s they would ask or do enough too : )))
💚🟢Nows ALLLL Love to ALLLL Love ~ Vegan Version I prefer . ALLLL due Respect , Care And Considerations🤍⚪️🤍😊🌞⭐️💖💗⚡️🙏🏻🌌🤍
A go to , Salad several x s a Week . I did Not like Anchovies | Fish too before . Not just because I was Vegetarian then , and Nows wannabee Vegan : ))))))))))🤍🌌⚪️🤍
I did a little research on the original recipe several Years ago . It was somewhere Restaurant in Mexico , NM on or near the Border closer to Texas . I dont recall if It was Tijuana . And at the Table Service I read that they rubbed the Garlic on the Wood Bowl ... And It was the basic recipe I learned as The Recipe. And I think a favourite of the Brown Derby and Moustache Cafe in Los Angeles🤍⚪️ 🟢💚⚪️🌌🤍
I've decided to find a middle ground for myself, because I find straight anchovies overpowering, and so I use this Asian fish sauce made from anchovies. It's perfect for those who can't get past the pungency.
@@Levacque use better anchovies.
@@fishguy911 man, that's an opinion of taste. I worked as a professional cook for over five years. I've tried a massive variety of foods and I know what I like to work with when cooking for myself.
My sister and I went to a restaurant a few weeks ago and she ordered the caesar salad and was very upset that they didn't chop the leaves up. We were both shocked that she was given the full romaine head and we've been making fun of it to all our family and friends. We often said, "who would do this? It's so impractical!". I can't wait to tell her that that is how they are "supposed" to be served. Maybe we will go back and try to eat it with our hands! 😅
I find it surprising people chop it up! I've eaten in several places in Mexico and they all give it to you with the leaves whole, honestly I never knew they served it chopped up
@@RoboRoby321 That just seems crazy to me! She found it very difficult to eat, but if course she was trying to cut it with a knife and it wasn't working well for her. I find it so interesting that something as simple as a salad can be so diverse.
In my fam (also from Mexico) we eat romaine whole all the time. My favorite way is just lime chili and a lil salt. You eat most foods with your hands anyway so it's not that weird. Pretty much everything is eaten by hand if it isn't soup or Statesian dish.
Just wait until you go to a place that only offers a wedge. As much as I like the neat appearance of a wedge salad, they are abominations to eat, and embarrassments to the kitchen. Imagine a literal quarter of a head of flavorless, haphazardly washed iceberg lettuce, hastily poured over with dressing, a bit of garnish if you're lucky, all dashed together in probably about 15 seconds from ticket to service. Yikes!
@@its_clean I was invited to a very ritzy steakhouse by a properly wealthy acquaintance about ten years ago and was shocked when they served me a wedge. It was the first time I'd ever encountered one, and it was at one of the top three most expensive/exclusive places I've ever eaten. I'm still nonplussed about it
Seafood salad. Shrimp, crab, lobster, celery, red pepper, mayo, sour cream, fresh Dill is dreamy.
Peter Luger has taken credit for inventing the Cesar Salad for as long as I can remember, and im 62... First trip to NYC and Peter Luger's Steak House was when I was 10.
Lolwut? What evidence do you have that Luger's claims to have invented Caesar salad? I've been to Luger's more times than I can count and never heard anything about this ...
As Caesar lay dying in Rome he gasped with his last breath “Remember me as a salad!” 😉 P.S. It’s so good to hear that perfect pronunciation of Worcestershire sauce. Bravo good sir!
Et tu, Bruté? My parmesean?
Which caesar? You do know that caesar is a title and not a name (well, back then in Rome), which translates to king/emperor. So there have been hundreds of caesars of Rome. Which one are you referring to?
@@TheRealEtaoinShrdluI don’t know, Gaius Julius Caesar?
Hmm, I just had caesar salad in thailand not too long ago and it was put up whole leaves from the center and I thought it was a bit strange but I guess it was just more authentic than I knew.
Most salad in most of the world is flat pieces of vegetables on a platter with salt, as the word salad originated from...salt
In México we do distinguish between a lemon (Limón) and a lime (Lima)
Your level of sarcasm it top tier. Just as top tier as this channel. Love it.
On one of my trips to Baja I ate at a restaurant that made the salad in this style, tableside. It was a wonderful experience and a fantastic salad. I gotta admit, in that moment I was like "oh, I can see why this was a sensation 100 years ago."
You probably went to the actual restaurant that invented it. It's been open in TJ for 100 years
@@stevencoardvenice No it was at La Bufadora, not TJ.
The cheese has gotta make it more delicious than no cheese on it, i would totally add more cheese on it.
That was possibly the _best_ segue into the sponsor message you’ve ever done. So smooth, quick, and not forced. Well done!
Thank you 😊
@@KFrost-fx7dt a sponsor's better than several ads. I can't get ad block to work. I miss vanced.
@@teaspoonsofpeanutbutter6425 Sponsor mentions that are part of the content also have the advantage of being (in the right hands) quite well-presented and enjoyable in their own right. Shadiversity's Hello Fresh spots, How to Drink's wonderful "Ranger Greg" series for Yellowstone Bourbon, that sort of thing.
@@KFrost-fx7dt you have a fast forward button, use it.
Indeed!
I'm from Tijuana, thank you from bringing attention to this, we love this salad
I would love to see some meals from older novels/poems! I've just started Jules Verne's "Journey to the Center of the Earth" and the dinner in the first few pages consisted of "Parsley soup, a ham omelette seasoned with sorrel, veal with prune sauce, and, for dessert, sugared prawns, the whole accompanied by an excellent Moselle wine."
Yes! It would be a great series!
have you ever thought of making "dulce de leche"? it's a sweet, thick paste originating from southern-South America with a very interesting history, as nobody seems to get together on where or when it was first made. we in the southern cone use it on damn near everything sweet; as filling for cakes and alfajores, topping for crackers and toast, flavours of candy, ice cream and mousses, and even sweetener for tea or coffee.
if you don't just want to make the paste alone, you can make "alfajores de maicena", which are essentially two corn starch cookies with a generous portion of dulce de leche as filling, rolled over grated coconut so it sticks to the dulce de leche.
cheers!
Oh! A coworker had me over for a party and her sister in law made those cookies, so dang good! Yeah, most deserts there were dulche de leche, they were great ^.^ they're all from south america.
Got bad news for you buckaroo, dulce de leche/cajeta was exported by Spain to Latin America, the sugar and milk combination was made in Asia, between The Philippines and Indonesia, the Spaniards settled colonies in there and took that candy with them to Spain, then after colonizing latam they spread that candy and the former colonies adopted it. Argentina’s oldest claim goes back to 1804 however The Philippines and Indonesia have recipes of the same candy from about the 1500s, it was basically Spain’s fault we have dulce de leche in latam
I would love to see you do a show about Worcestershire sauce and how it's made, the ingredients are wild!
Had no idea ....
Hope @tastinghistorywithmaxmiller will cover how it’s the worstest shire!
I love in how Japan, where pronouncing Rs and Ls is challenging to begin with, they gave up on saying the second half of the name and just call it "Wooster sauce". They're fully aware of the full name, and they write it correctly- it's just the pronunciation that's been shortened.
2 cloves garlic, crushed
160 ml olive oil
25g parmiggiano
1/2 tsp Kosher salt
1 Egg yolk
Juice of 1 lime
2 tbs worcestershire sauce
2 heads of romaine lettuce
Crutons
Max, every time I tell someone that Caesar Salad is a Mexican dish, they are shocked. (I actually first learned of this, while watching a Selma Hayek interview.) But I had no idea that it originated with Italian immigrants! I can totally see how it was chef Santini's family recipe and how restaurateur Caesar laid claim to it. Looking forward to making it with the lime now... OK, heading over to your other channel now...
That's what I thought. Santini making a quick lunch from what he could grab from scraps as it was a family scrap together, Caeser or his head chef saw him do it frequently. Then they run out of their regular dishes and just slapping them together and calling it food.
Mexican Italian dish . Caesar was Italian and it’s pretty much an Italian recipe
But it's not a mexican dish, it''s italian. That's like saying pizza is american because italians moved there lmao.
@@histatimaniples Nah, it's a Mexican dish
@@mrd7532 nah, its an Italian dish that gained mass public awareness in Mexico.
Caesar salad is my all time favorite!! Didn't know it existed until I was 14 y/o when I first ate it while on a 7 day cruise with my family. I fell in love and still a little sad that to this day I havent been able to find a Caesar salad that's as tasty as the one I ate on the cruise ship. My daughter loves it too and while she was a little upset that I didn't tell her that the dressing has anchovies in it, she got over it pretty quickly and fights me for my side Caesar salad at any restaurant we go to 😂.
6 cloves of garlic.
Caesar is my favourite salad because it's simple but every ingredient and the sauce are powerful enough for me to enjoy. Many people try to be edgy and contrarian and have a different salad as their favourite. But the simpler the salad the better. Also most of the ingredients in a Caesar salad blend together while other salads have contrasting flavours.
I always try to find another type of salad to be my favorite because I just want my taste buds to be able to explore a variety of things rather than just the basic ingredients of a Caesar but time and time again I just go back to the Caesar salad. Easy to make and easy to eat and there's just something that can't replace the creaminess of Caesar dressing.
Maybe start ordering two Caesar salads for your daughter so she won't try to pilfer yours lol 😂! But I also love me some Caesar salad 😋!
I find that the best way to make a Caesar Salad is if you get a meeting of Senators with Knives.
Many years ago, Iived in San Diego, and would Tijuana, once in awhile. No one told me about the Caesar salad. I love your passion for history and cooking .Your videos are fun and fascinating.
At 4:35 you can see a painting of my clan's ancestral home, Gilnockie Tower! Clan Armstrong was able to field hundreds of horsemen along the River Esk in order to shake down both Englishmen and Scots alike. Eventually King James V of Scotland invited the Armstrongs to a grand feast, where they were promptly captured and hanged. Such a violation of hospitality!
No one cares!
@PerogiXW - Interesting! Thanks.
Just to clarify, most people in Mexico use "Limon" for the Lemon acidic variant that is growth mostly in the state of Colima.
The "Lime" that Americans define as Mexican lemon or "lime" is called "Limon sin Semilla"
Which translates into seedless lemon. And it has a more fruity less acid flavor.
*edit*
NOT TO BE CONFUSED WITH THE "LIMA" (Lime) of Mexico, which also is a different thing and has even duller flavor.
Sold as Persian limon in Baja.
Might depend on the time period. Food words meanings sometimes shift over time. My favorite is "melchocha," that is gingerbread in my 1830's dictionary, but taffy in modern Spanish usage.
Actually, both Mexican limón and limón sin semilla are referred to as limes in English.
"Limón (or Limón Colima)" is the Key Lime and "Limón sin semilla" is tha Persian Lime.
Expanding a bit more, what's called a Lemon in English is known as "Limón Real/Amarillo" in México. And what Mexicans know as "Lima" is called a Sweet Lime.
@@xXMkThunderXx I have yet to see any american calling the acid lemon of colima as "lime". It wastes nothing like lime either way. It does not even look like limes (the smaller round lemons do not share anything with the larger limon sin semilla or persian lime or even the real limes)
Not to be confused with the real lime of Mexico which also has a total different flavor.
@@CesarinPillinGaming Long story short... There's no scientific definition of what's a lime and what's a lemon.
And thus, fate just made it so that Latin americans label as lemons a couple of fruits known as limes to the rest of the world.
lime in Spanish is lima for those curious... Max Miller never ceases to entertain and teach me something.. I love this salad
The best Caesar salad I ever had was full romaine leafs with anchovy fillets on several of those leafs. This was at a fancy restaurant in San Francisco circa 1996.
So, you're telling me the first written mention of the caesar salad is by Dorothy Kilgallen of What's My Line fame? That's actually incredible.
Yes, apparently so. Why John Daly never mentioned it I’ll never know.
Very cool, I wasn't aware of this. I've been to Tijuana but it was for the orange blossom festival. I'm not a fan of the fuzzy fish (too salty) so I'm going to try the "whatsitshere" sauce. lol thanks Max
ROTFL!🤣🤣🤣
@MaryLee - We use anchovies instead of Warstishistershireshuster Sauce and make the salad when we have friends over. My best friend told me that he loves our Caesar and hates anchovy, so is glad we leave it out. Hee! Hee! Hee! He got a shock.
@@MossyMozart much easier to say wustershuh sauce
Washyoursister sauce
@@MossyMozart lol I am sure it's fab, and I'd definitely sample it. Do you ship?
Yes, actually as a child my Father took me to Cesar's a few times. Dad was a Master of 'ceremonies/ Mexican bolero/ Mariachi Dj on both sides of the border and knew Cesar. As we sat down to eat, he gave me a quick history of how this restaurant was home to his very popular salad because it was so delicious... Sure enough, the Cesar salad and all of their appetizers/ fresh, soft bolillo were extremely good & delicious. Cesar's story is only now beginning to be told.
3:23 😂 heeeeheeeheehehehehehe 👏🏼 There should be a GOL abbreviation for Giggled Out Loud ,or PGOL pleasantly giggled out loud 😄
Not only do I find it incredible that a boss would take credit for his employee's work, I find it incredible that poor Italians in the early 20th century would have their pantries stocked with Worcestershire sauce.
@Bengt Carlsson - .^_^.
Even nowadays it is an ingredient that is very hardly found in the handouts of Italian kitchens, especially in southern Italy (you would find anchovies, or even a cheaper anchovy paste, or "colatura d'alici").
Instead, it made sense to find it in a restaurant with international customers.
I love how garlic was used as an insult to certain communities but that’s LITERALLY where a lot of actual flavour comes from.
Garlic is the best!
Garlic is great, I could eat it raw, although I hope more people in the US realize that it isn't the only way to season something..
@@theblobconsumes4859 Its very healthy raw and not that spicy, considering more people eat chilies these days.
Garlic is disgusting and imparts no useful flavor to any food. I mean the ancient human that picked up a wild garlic had to be in a desperate situation to say, "maybe I can eat that."
@@timesthree5757 wow, you're going to anger every Italian ever. And, though I'm not Italian, you're just plain wrong...however, not everyone has the same taste in food.
When I was younger, I was quite picky and only ever ordered chicken tendies or ceaser salad at a restaurant. Even at a nice fancy dinner, it was always a caeser salad! At more expensive restaurants I was served the versions with the lettuce leaves not cut up. It's happened a handful of times but it was always memorable (if not slightly annoying, lol)! I would just cut them up with a fork and knife as if i were carving into a lettuce steak.
Interesting that some chefs go with with the original salad presentation- perhaps they've been doing their food history research!
Jose is the same way now
Hi, just wanted to let u know that this is a REALLY good Cesar salad absolutely love it!!! Will make again! It has this nice spicy tang.I halved the recipe but kept the 2 cloves garlic. So glad u decided to keep tasting history going. Since I started watching tasting history I've learned so much! I'm homeschooled so watching tasting history is part of my history class and it's sooo much fun. Thx again for doing this.
I live in Worcester, Vermont, but when I first moved to the state, I lived elsewhere and only heard the name of Worcester said instead of seeing it spelled. Because rural Vermonters tend to drop the R's from letters the same as Bostonians, I heard the village called "Woostah" long before I ever saw it spelled.
Glad to have something to watch after nearly 2 hours of public transport.
Somehow my bus that normally takes 20-30minutes took 2 hours because of construction sites and incompetent car-drivers blocking the street.
ps. talking about british pronouncing their place names differently then they're written while you americans have Arkansas is funny^^
That's actually because of colonialism. Arkansas is a French pronunciation of a local tribe, Kansas is an English pronunciation of a similar, but different (if I remember correctly) tribe. So, blame the French!
@@BurningTurtleIsland It's not my can saw, it's not your can saw, it's Arkansas.
@@BurningTurtleIsland yes!
Yet another thing to blame the french for!
Now, if only i can find a way to blame them for my personality lol
For me, this validates my use of Thai fish sauce and mayonnaise to make Caesar salad dressing lol
Been to Cesar (restuarant) in Tijuana many times and can confirm 100% that anchovy is used in the making of the salad table side. For the sake of service they have premade house made anchovy paste.
In The Essential Cuisines of Mexico by Diana Kennedy, there is the Alex-Caesar Cardini Salad and this one includes both anchovies and worcestershire sauce. This was in the 70's and his brother Alex Sr. prepared the salad for Diana Kennedy. Excellent cookbook would definitely recommend.
Hail Ceasar!!! 🥗 Fascinating history. The controversy reminds of the chatter about which restaurant and who actually invented the ubiquitous Buffalo Chicken Wings! Thanks Max 🙏
Was not expecting Wallis Simpson to play a role in this! Made me sit bolt upright
Italian families moved to baja california mexico in the 1800s so was easy to get the ingredients in 1920s there were local, Cesar Cardini the chef Italian arrived to Tijuana and again used the ingredients available for him on his restaurant he was not the only one there was a lot of Italian families doing the same on the area of Baja, also other Italian families produced wine and more food. Today is Called Valle de Guadalupe i recommend anyone to go looks like an Italian wine country side.
CONGRATULATIONS TO YOU, MAX.
A youtube cook that can actually properly pronounce:
Worcestershire.
BRAVO!!!!!
I say L&Ps
@@gaywizard2000 That's a good way around it!!!
Most British people just call it Worcester sauce & leave out the -shire.
I had a tableside served Cesar's salad back in the very early naughties at an old San Francisco restaurant in North Beach and it was wild! It was finger food and the dressing was so crisp and fresh. Very good but kind of something apart from what most of us consider to be a salad.
Ahh the naughties such a wonderful era
In England Worcester sauce is the term used, omit 'shire'. We Never chill salad, if anything the romaine rests @ room temperature so as to gain flavour
That curse you mentioned can actually be seen in the Uk city of Carlisle. We have The Cursing stone which has the whole thing carved all over it. It's about 5ft tall and weighs in excess of 7 tonnes.
"MORE GARUM!"
-Caesar, probably
Hmmmmmm... Garum instead of the Worcestershire sauce!
I remember on the history channel. That this was invented in Mexico during prohibition. He had two restaurants. One on the US side and one on The Mexican side. A bridge connecting the two. So, if you wanted a cocktail with your meal you would walk across the bridge to the Mexico one.
Pretty impressive Caesar made this salad in Mexico and traveled north and built a palace in Las Vegas
I do love a Caesar salad. If made properly, it’s light and delicious. I completely agree with you on how it originally happened.. a mother trying to feed her family with very limited food. Some of the best recipes happen that way!
I agree! I tend to make the best meals when I'm running low on groceries and have to get creative!
I eat at Hotel Caesar every time I'm in Tijuana. It has an amazing menu. The salad is just the best starter. lots of other good dishes.
Is the romaine served cut up now?
@@swish3432 Not that I've ever seen. Maybe people ask for that?
@@DougAdams I just wanted to know what to expect
The Chef was CESAR LOREDO. He was from TAMPICO TAMAULIPAS. His restaurant is LOREDO in MÉXICO CITY
You've inspired me to make this for dinner tonight. I have always been interested in the original version from Mexico.
So proud of my city!! And lucky I can go and eat that delicious salad whenever I want!
Doesn't it cost like $200 for a salad at. Caesars. You would go broke eating a salad for lunch
@@gballs007 Maybe you can't afford it, but she can 🤷
@@gballs007 its 155 Peso's or about 10 USD
I've been making the "real" one for years and always mention the fish one is the aviator whenever anyone mentions sodding anchovies. Worcestershire is a fish sauce - like garum and thai fish sauce. There is also an original version that contain does the dijon mustard - only a tiny amount. Mustard is not there for flavour but to be an emulsifier which is why it is often an ingredient in other dressings and things like mayo - they force water and fat mixtures to stabilize rather than separating. It will make your dressing far "creamier". Also - massage your course kosher salt into your garlic until its a baste to draw out it's flavour then add your citrus, yolk, seasonings, and cheese - drizzling in the olive oil last. You will end up with the familiar white emulsion instead of green. Dijon and order of ichanges the outcome so much.
I was confused why he said it wasnt creamy. Ceasar dressing shouldn't need cream to be creamy, if the egg and oil mix well enough. Thanks for explaining it with a lil science, it makes so much sense.
Mustard powder does the emulsification best, especially if you whisk the dressing instead of using a spoon.
Thank you so much for posting this. Im a chef, and I have this discussion with my coworkers all the time about where the Caesar salad came from. This is going to blow their minds when I make this! Keep up the great work!
Funny story - well, two:
I used to go to Tijuana from Los Angeles quite a bit, and I would always stay at Caesar's hotel and have a Caesar salad at the restaurant. Very nice restaurant with excellent service.
And secondly, Wallis Simpson is my distant cousin. In fact, we have a lot of notable cousins in the Duvall family.
Small world sometimes.
The way you pronounced wor-ces-ter was perfect. Just say that. Worcester sauce. That's how we say it in England. None of this warchestersirseashellsontheseashore nonsense.
Now I want to hear the Julia Child impression speech...
Absolutely. If you remember it sounds the same as in "Jeeves and Wooster" it's easy.
Yeah, but in the USA we have rooster sauce [aka cock sauce] and Worcester sauce would sound too similar considering they are also of similar popularity, versatility, and availibility. The brand on the bottle is the image of a barnyard cock, made primarily of finely ground red chile and garlic.
@@mytech6779 Sounds nothing like rooster. Listen to him again.
@@somegeezer worster sauce
Every time I watch one of your videos, I smile. The recipes are intriguing, the history is often mind-blowing, the production quality is excellent, and you were born and bred EXACTLY for this job. Today you had me howling over your imitation of a Old Timey NYC radio announcer. Thanks for everything, Max!
Limes are limes, in Mexico, but there are like 11 types of lemons, none of them are limes. We have one type of lemon that looks exactly like a lime, btw, the persian lemon type.
Not a well known fact is that the Titanic and Olympic names were switched before the Titanics initial voyage. The reason being was the Olympic was involved in an accident and insurance would not cover the damage to the ship. The ship was fixed and names were changed. When the Titanic went down, the insurance company paid out for the loss of the Titanic. They have uncovered the name of the Olympic on the propellers of the sunken ship.
I am also a descendant of the Border Rievers, and the curse still has not taken effect. That was good! That was a story about them I hadn’t came across yet. Thank you!
I've seen footage of the waiters at the restaurant making the original salad table-side. It's very elegant and takes a certain degree of flourish because the resulting emulsion from the dressing needs to coat every leave that it put in the bowl.
And here I sit, working of my last work pile and wishing for some excellent content accompanying my last moments of harsh labour and here you are, thank you Max, your videos bring me through every working day. Your research and reflection on the recipes are a delight and absolutely awesomely informative. Thanks for having the courage to make this channel, it sweetens my every day and I recommend it wherever I can ❤
Lots of love from Vienna/Bucharest 😻
A well made Ceasar Salad is one of those foods that really have no "pedigree" per se, but is such a wonderful use of greens, fish, and oil that its practically irresistible.
I am a fiend for Caesar Salad and one of my favorites is Outback's. It has this sharpness that I've not really tasted anywhere else. I found out some years back that they might use Worcestershire Sauce. It makes sense now why I've not tasted that particular flavor anywhere else. It's because of those anchovies being considerably more popular than the original recipe. Max, you have blown my mind. I am so thankful Mythical Kitchen had you on as a guest for my binging of all your videos has been an absolute delight.
It's because we make the dressing and croutons from scratch every day at Outback
I love Caesar salad almost as much as tacos, but since it is a lot faster to make than tacos, salad it is! We had a chicken Caesar for dinner last night (our tweaked version). I can still taste it in my memory. Mmmmmmmm!
The Caesar salad holds a special place in my heart cos it was the first time I actually enjoyed eating raw vegetables of any kind
Another great episode! I love the accent you used while reading the newspaper article about the Caesar salad at Gilmore's, as well as the many accents you've used in previous episodes. A large part of why Tasting History is so awesome is that your personality shines through. Also, as a non-Brit (Hungarian) married to a Brit, I an vouch that the British English pronunciation of many, many place names is mad. E.g., Flitwick is pronounced Flit-tick. It blew my mind that I've been mispronouncing Professor Flitwick's (in Harry Potter) name all this time.
I'm glad I grew up in New England and therefore never had any trouble pronouncing the name of the sauce (we have a Worcester in Massachusetts, the biggest city in central Mass and close to my college). New England has tons of town names borrowed from England, unsurprisingly. I've always loved Worcestershire sauce and maybe my favorite use for it these days is as the secret ingredient to my vegetarian chili to impart a meaty flavor (well, it's no longer strictly vegetarian once I add the sauce, but it's made with all beans and no beef).
Max's announcer voice sounds like the announcer from the Fry Cook Olympics.
And there is nothing better than a homemade crouton...
Your reading of the Voice of Broadway article sounds a LOT like Matt Berry's Lazslo Cravensworth. Excellent
I had no idea that this salad came from Mexico! I love learning food history here. I hope you will continue your cocktail segment as we are going into fall and the holiday season.
@DR-K- I just learned the other day that Japanese tempura originated in......Portugal! Globalism has been going on forever. ^_^
This is gonna be one of those Tasting History videos that I bring up in conversation a lot, I can feel it. I'm sure a lot of people, like me, assumed that this salad would be attributed to Julius Caesar in some way, but not at all! I love all the fun facts I get from this channel :)
Saw a vid from a the restaurant that the salad came from (based from what they said, couldn't really fact-check) where a chef was preparing it in the dining room. And the way he made the dressing is by putting all the ingredients in a wooden bowl and basically whisking it using two somewhat thin wooden spatulas that gets used later for tossing the lettuce, scraping the spatulas against the bowl. That, together with the parmesan, would be I think where the creaminess of the dressing comes from
I recently found your channel (not that it was lost, I just hadn’t happened upon it yet) and I quickly watched all the Titanic episodes since I’ve been fascinated about the Titanic since the early 1970s while visiting England and happening upon the book, “A Night to Remember” when I’d never even heard of the Titanic (I was just 17) and bored staying at people’s house in Sevenoaks and it was the start of 3 1/2 months touring Europe, staying in Switzerland at my host’s chalet, being homesick while also having a blast. My mind is wandering! I love to cook and my son has now picked up the chef’s apron and relies on me for certain dishes, doing the gravy which he has never been comfortable doing, but is forever grateful to me for all the cooking I did, experimenting with different dishes, learning from mistakes gracefully, etc. His family loves the meals he prepares as do I-payback for all the years I made gourmet meals (as well as down home Southern cooking I learned from my mother who never used a measuring cup or spoon). Although I’m getting up there in years and don’t have a lot of energy for cooking exotic meals, I’ll still bake fancy birthday cakes (a standing order every year) that take me two days to make, profiteroles with the real vanilla bean pasty cream filling and dark Callebaut chocolate for the topping, etc. I’ve been watching your videos with an eye to making something but it has to be worth the time and energy I expend and expect to get an amazing result once we sit down to eat. Thank you for all the time and energy you put into each recipe not to mention all the history (I also majored in history at UCI so I am well aware of how many hours of research go into a few sound bytes). I have my eye on a few recipes I’d like to make and will continue watching your videos. Thank you again-I truly appreciate all the work as well as the recipes!