Caesar Salad

Caesar Cardini is credited with creating the salad. He was living in San Diego but also working in Tijuana where he avoided the restrictions of prohibition. As his daughter Rosa reported, her father invented the dish when a Fourth of July 1924 rush depleted the kitchen's supplies. Cardini made do with what he had, successfully added the dramatic flair of the table-side tossing "by the chef".

As an historical addendum, the salad recipe was created at a place operated by Cardini on the ground floor of the Hotel Comercial in Tijuana. In 1929-1930, Cardini moved his restaurant to Hotel "Caesar". The historic "Comercial" building still stands at the same location, and the Hotel Caesar's continues to operate to this day.

Salads

Cold Sandwiches

Wiki: First Use of the Sandwich Chef salad, created in the earlier 1930's by chef Jacques Roser at the Hotel Pennsylvania in NYC, consists of hard-cooked eggs, strips of ham, roast beef, turkey, and/or chicken, and cheese, all of which are placed upon a bed of tossed salad greens. The dressing on this salad was traditionally Thousand Island dressing, but today it is often served with a dressing of the consumer's choice.

		Small	Large
	Tossed Salad	$4.45	$6.00
	Lettuce, tomato, onions, provolone, boiled egg & black olives
	Tuna Salad	$6.25	$7.45
	Chef Salad	$6.25	$7.45
	Caesar Salad		$6.35
	Crispy Chicken Salad		$7.50
	Grilled Chicken Salad		$7.50
	Grilled Chicken Caesar Salad		$7.50
	Shrimp Salad		$8.75
	Antipasto Salad		$7.50
	Steak Salad		$7.50
	Extra Dressing & Sauces		$0.75
Dressings: Creamy Italian, House, Russian, French, Bleu Cheese, Honey Mustard & Low-Cal Ranch