The Caesar salad originated in 1924 at Caesar's restaurant in Tijuana, Mexico. It was created by Caesar Cardini, an Italian immigrant and restaurateur who ran the restaurant there during the Prohibition era in the United States. The salad was invented on a busy Fourth of July when the kitchen was low on ingredients, and Cardini improvised using what was available—romaine lettuce, Parmesan cheese, lemons, bread cubes (croutons), olive oil, eggs, and Worcestershire sauce. The salad was traditionally prepared tableside by the chef and quickly became popular among Americans crossing the border from the U.S. to enjoy food and drink legally during Prohibition.
