Did you know the Caesar salad was invented in Tijuana, Mexico? Claudette Zepeda—“Top Chef” alum and executive chef at VAGA in San Diego, California—is here to show you a twist on her hometown’s most famous dish with her Baja-style Caesar salad. Claudette teaches you how to make the classic Caesar dressing table-side, just like they do in Tijuana and restaurants all over the world, with garlic, anchovies, Dijon mustard, Worcestershire sauce, lime juice, egg yolk, and olive oil. But Claudette makes the dressing her own by swapping out the parmesan for aged cotija cheese, and instead of the classic crouton, Claudette adds another layer of flavor with crisp, salty chicharrones! One bite and this modern take on a restaurant staple will be your new favorite salad.
#ClaudetteZepeda #CaesarSalad #Salad #Recipe #ChefsatHome #FoodandWine
00:00 Introduction
00:39 Baja Caesar Salad
03:44 Final Result
04:00 Taste Test
Thanks for watching! Subscribe to the Food & Wine YouTube channel by clicking here:
or the subscribe button above—and don’t forget to turn on notifications by clicking on the bell.
For more great videos, check out:
—Beat The Receipt is the only affordable cooking challenge that gives a pro chef and a food influencer $20 each to shop for and cook a meal for two using the same main ingredient!
— Food & Wine serves up delicious dinner inspirations, recipes, and how-tos:
More ways to follow Food & Wine:
Instagram:
Facebook:
Twitter:
Website:
Subscribe to Food & Wine:
Food & Wine inspires and empowers our wine- and food obsessed community to eat, drink, entertain, and travel better—every day and everywhere. Tag us on Instagram @foodandwine for a chance to be regrammed.
This Baja-Style Caesar Salad Recipe Reinvents The Classic Caesar | Chefs At Home