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Caesar Salad Mex -Al Style

There are countless different stories about the origin of this salad, the only thing that is known for sure is that it all started around 1930 in the restaurant of the Caesar's Hotel in Tijuana. It is said that one night a group of airmen from San Diego arrived at the hotel restaurant after finishing service. At the insistence of the customers, Italian chef Caesar Cardini, agreed to serve them and, inspired by a family recipe, prepared a simple salad dressed with whatever ingredients he had on hand at the time to satisfy the customers. The diners were delighted with the creation and the famous Caesar salad was born.


For our caesar dressing:

3 tablespoons olive oil

1 raw egg yolk

¼ teaspoon garlic powder

1 tablespoons lime juice

1 piece anchovy fillet

½ tablespoon mustard

2 drops Worcestershire sauce

2 drops of liquid seasoning (e.g. Maggi Seasoning)

2 sweet chipotle chiles sweet chipotle

3 tablespoons grated Parmesan cheese

1 pinch of salt

1 pinch of pepper


For the salad:

2 small romaine lettuces

1 1/2 cups toasted bread, diced or ready to use croutons

½ flour tortilla cut into strips

1/2 cup shredded Parmesan cheese

½ chicken breast fillets

1 sweet chipotle chile sweet chipotles

¼ teaspoon garlic powder



Mexican oregano


For the Dressing:

1. Use an immersion blender to process all ingredients to a smooth and homogeneous dressing. Reserve in the refrigerator untill serving.

Note: If you do not have a blender, you can do it with a bowl and a balloon whisk, adding the ingredients one by one in the following order; Egg, anchovy, lemon, chopped chipotle, garlic, sauces, parmesan and lastly the olive oil in thread form without stopping whisking.


For the chicken:

Crush the chipotle chile with the garlic powder, Mexican oregano, salt and pepper. Spread over the chicken and marinate for 10 minutes.

2. In a frying pan, fry the tortilla strips in a little oil and set aside.

3. In the skillet previously used, brown the chicken and set aside.

4. Mix the lettuce leaves with the croutons, Parmesan cheese and a little dressing.

5. Serve on 2 plates, arrange the chicken strips on top of the salad and garnish with the fried tortilla strips.

6. Enjoy!

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