Widely considered an American culinary staple, the Caesar salad has an interesting history that dates back a century, with its origins a unique blend of improvisation, culinary innovation, and the vibrant cultural environment of the early 20th century. The Caesar salad was invented in 1924 by Italian-American restaurateur Cesar Cardini, who was born in Lombardy, Italy in 1896 and emigrated to the United States after World War I. After settling in San Diego, California and running a successful restaurant, the prohibition of alcoholic beverages in the United States led many Americans to seek out good times south of the border. Cardini seized the opportunity and opened a restaurant across the border in Tijuana, Mexico.
The exact origins of the Caesar salad are often disputed, with various anecdotes adding to its mystique, but the most widely accepted version is that the salad was born out of necessity during a busy Fourth of July weekend in 1924. It is believed that Cardini’s Mexican Restaurant was running low on supplies in the kitchen as patrons continued to arrive during a very busy Independence Day weekend packed with American tourists, and a solution was needed. The restaurateur decided to improvise with the ingredients he had on hand. Romaine lettuce, olive oil, raw eggs, croutons, Parmesan cheese, Worcestershire sauce, garlic, and lemon juice were all combined to create the first-ever Caesar salad in Tijuana, Mexico.
By the 1930s, the Caesar salad had spread to the United States, thanks to the Hollywood set, as Tijuana was a popular destination for celebrities looking to escape the restrictions of Prohibition. Many would end up dining at Cardini’s restaurants, eventually boosting the salad’s popularity with stars such as Clark Gable and Jean Harlow giving the salad praise to their friends and colleagues. The salad’s reputation was further cemented by Julia Child, a famous American chef and TV personality, who recounted visiting Cardini’s restaurant with her parents in the 1920s and tasting the Caesar salad firsthand. Her endorsement further legitimized the dish and cemented its place in American culinary culture.
Throughout the mid-20th century, Caesar salad became a fixture on menus across the United States, and its popularity spread to Europe and other parts of the world due to increased international travel and the global reach of American culture. The salad’s simple yet sophisticated flavor combinations appealed to a wide range of people, and its versatility allowed chefs to experiment with different ingredient additions and modifications. As the Caesar salad grew in popularity, chefs and home cooks alike began to experiment with the original recipe, resulting in a variety of adaptations and innovations. One of the most common variations is the addition of grilled chicken to make it a heartier meal. Other proteins such as shrimp, salmon, and steak were also incorporated to create heartier versions of the dish.
The story of how the Caesar salad has grown from a small Mexican restaurant to a global culinary icon is a testament to its enduring appeal. It has been featured in numerous cookbooks, television shows and films and is deeply ingrained in popular culture. Its appearance on menus from casual eateries to fine dining restaurants demonstrates its versatility and wide acceptance. In fact, in film and television, the Caesar salad is often used as a symbol of sophistication and international flavor, a depiction that strengthens the salad’s association with quality and elegance.
To celebrate the 100th anniversary of the Caesar salad, Thursday Food perfectly pairs this universally loved salad with five award-winning wines, some of the best summer whites from Argentina.
Grafinha Genuine Collection Pinot Grigio 2023 is 100% varietal produced by Grafinha Wines, considered the oldest winery in San Juan and one of the oldest in Argentina since 1870. Winner of a bronze medal and 88 points at the 2024 Decanter World Wine Awards (DWWA), this wine is soft yellow in color with greenish reflections. It has an appealing nose with bright stone fruit aromas, floral nuances and a touch of gooseberry. On the palate, it is fresh and citrusy with a rich flavor, leaving a pleasant, refreshing and balanced finish.
Viña Doña Paula Single Vineyard Alvia Sauvignon Blanc 2023 is produced in the Finca Alvia vineyard in Gualtajarri, Tupungato, located at 1,350 meters above sea level. The wine has a vegetal character with aromas of asparagus, green apple, pear and citrus fruits. On the palate, it is harmonious, fresh and very long-lasting. This 100% Sauvignon Blanc also won a bronze medal in the 2024 DWWA with 87 points.
Caminante de los Mundos Organic Pinot Grigio 2023, 100% varietal from the Tupungato vineyard, received a Silver Medal with 92 points at the 2024 DWWA. It has a clear, soft golden color with bright reflections and expresses fresh, floral aromas with tropical notes that show a fruity profile of peach and apricot. It is very fresh in the mouth, with a rich, persistent mouthfeel with very good acidity and great aromatic persistence with a pronounced structure. The tannins also give it fruit flavors such as pear and apple.
Bodega Norton Rote Blanco Grüner Veltliner offers a herbaceous nose with hints of petrol and citrus fruit. On the palate, the wine has a creamy texture and pulsating acidity that expresses a lively style. Produced by Bodega Norton, the first and only winery in Argentina to produce Grüner Veltliner, a premium white Austrian grape variety, this 100% varietal with a pale yellow appearance earned a silver medal at the 2024 DWWA with 92 points.
Sur Andino Argentina Altarvia Riesling is a 100% Riesling from Viña Doña Paula, Gualtallari, Tupungato, Mendoza. With 95 points in the 2024 DWWA Gold Award, this restless, versatile wine displays the typical minerality of Gualtallari’s calcareous soils with their chalky character. On the palate, it has sharp, long-lasting tannins and an elegant texture, as well as a pleasant richness of lime curd, flowers and honeyed white fruits, wrapped in a clean mineral freshness and ending with a burning sea salt finish.
How the Caesar salad spread from Tijuana’s Cesar Cardini restaurant to dining tables around the world is a remarkable story of culinary innovation and cultural diffusion. As we celebrate the 100th anniversary of the Caesar salad in 2024, we will also celebrate the creativity and resilience of the human spirit. Salud!
