Tijuana Caesar Recipe

Fry tortilla strips

Heat 1 cup canola oil in a medium skillet over medium-high heat until shimmering (about 350°F if using a thermometer). Working in batches, add the tortilla strips and fry, stirring frequently, until they are golden and crisp, about 1–2 minutes per batch. Use a slotted spoon to transfer crisps to a paper-towel-lined tray and immediately season lightly with 1/4 tsp kosher salt. Let cool.

Season and cook chicken

If using chicken, pat breasts dry and rub with 1 tbs olive oil, 1 tsp ground cumin, 1 tsp kosher salt and 1 tsp black pepper. Heat a grill pan or skillet over medium-high heat. Cook chicken 5–7 minutes per side (depending on thickness) until internal temperature reaches 165°F and juices run clear. Transfer to a cutting board and let rest 5 minutes, then slice into 1/2-inch strips.

Make the dressing

In a medium bowl, combine 1 cup mayonnaise, 1 tbs Greek yogurt, 4 chopped anchovy fillets, and 3 minced garlic cloves. Add 1 tsp chopped chipotle in adobo, 3 tbs fresh lime juice, 1 tsp white wine vinegar, 1 tsp Dijon mustard, 1 tsp Worcestershire sauce, 1 tsp ground cumin and 1 tsp honey. Whisk until smooth. While whisking, stream in 2 tbs olive oil to emulsify. Taste and adjust seasoning with 1 tsp kosher salt and 1 tsp freshly ground black pepper; add more lime or a pinch of sugar if needed to balance heat and acidity.

In a large bowl, place 6 cups torn romaine. Add 1 cup halved cherry tomatoes and optional sliced avocado and pickled jalapeños if using.

Pour about 1/2 to 3/4 cup dressing over the lettuce (reserve extra dressing to serve on the side). Toss gently to coat evenly. Taste and add more dressing if desired.

Add crumbled cotija: sprinkle 1 cup cotija cheese and the cooled tortilla crisps on top. If using, arrange sliced chicken over the salad.

Garnish with 2 tbs chopped cilantro and serve with lime wedges. Finish with a fresh grind of black pepper to taste.