Name: Amaya Modern Mexicans Amaya Caesar Salad Recipe
Cook time: 30 min
Total time: 30 min
Yield: 4 servings
Cuisine: Mexican
Ingredients: 1.5 heads Romaine lettuce; 0.75 cups Cotija cheese; 0.5 cups Pepitas (pumpkin seeds), hulled; 3 pieces Corn or flour tortillas (6-inch); 2 tbs Neutral oil for frying or brushing; 1 tsp Kosher salt; 0.5 tsp Freshly ground black pepper; 0.5 cups Mayonnaise; 0.25 cups Greek yogurt (plain); 0.25 cups Grated Parmesan cheese; 2 pieces Anchovy fillets, packed in oil; 2 cloves Garlic cloves, minced; 1 tsp Dijon mustard; 2 tbs Fresh lime juice; 1 tsp Worcestershire sauce; 3 tbs Olive oil; 0.5 tsp Honey; 0.25 tsp Freshly ground black pepper; 0.25 tsp Kosher salt (to taste)

Method

Prep and Toast Pepitas

Preheat a small dry skillet over medium heat. Add the pepitas in an even layer and toast, shaking the pan every 15–20 seconds, until they are fragrant and begin to brown lightly, about 3–5 minutes. Remove from heat and transfer to a small bowl to stop cooking. Season immediately with 1/4 tsp kosher salt and set aside to cool.

Make Tortilla Crisps

Preheat oven to 375°F (190°C) if baking, or heat 1–1.5 inches of neutral oil in a heavy skillet to 350°F (175°C) if frying.

For crispy wedges, stack the tortillas and cut each into 6 wedges (or cut into strips for chips). If baking: brush both sides lightly with 2 tbs neutral oil, spread in a single layer on a rimmed baking sheet, sprinkle a pinch of salt, and bake 8–12 minutes until crisp and golden, turning once halfway through. If frying: working in batches, fry wedges 30–60 seconds per side until golden and crisp. Drain on paper towels and sprinkle a small pinch of salt while hot.

Allow crisps to cool completely; they will continue to crisp as they cool. Break into irregular pieces if desired for the salad.

Prepare Caesar Dressing

In a medium bowl or blender, combine 1/2 cup mayonnaise, 1/4 cup Greek yogurt, 1/4 cup grated Parmesan, 2 anchovy fillets, 2 minced garlic cloves, 1 tsp Dijon mustard, 2 tbs fresh lime juice, 1 tsp Worcestershire sauce, 1/2 tsp honey, 1/4 tsp freshly ground black pepper, and 1/4 tsp kosher salt.

Whisk (or blend) while slowly drizzling in 3 tbs olive oil until the dressing is emulsified and smooth. Taste and adjust seasoning—add more lime for brightness, salt for seasoning, or honey for balance. Chill 10 minutes if time allows so flavors meld.

Assemble Salad

Wash and thoroughly dry the romaine lettuce. Core and chop or tear into bite-sized pieces. Place lettuce in a large bowl (or divide among serving plates).

Add 3/4 cup crumbled cotija cheese to the lettuce, reserving a small sprinkle for finishing.

Drizzle about half of the dressing over the lettuce and toss gently to coat. Add more dressing as needed to taste (typically 3–4 tbs total for 4 servings).

Scatter the toasted pepitas evenly over the salad and add the tortilla crisps, breaking them into pieces as you like so each bite has crunch.

Finish with the remaining cotija cheese, a grind of fresh black pepper, and an optional light sprinkle of flaky sea salt. Serve immediately so crisps remain crunchy.