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  • Yeah.

  • Welcome to Tijuana.

  • Way are on this beautiful rooftop on something.

  • Local doctor.

  • A beautiful sandwich.

  • And then would you believe I'll get some help and make a Caesar salad?

  • But here's good news.

  • The Caesar salad was literally given birth to in this incredible city on git waas, Caesar Cardini talking about a twist on that first off.

  • But after a little sad overall there.

  • But first off on the star way of some beautiful red onions.

  • Okay, have a lightly slight them.

  • Okay, Sorry.

  • Just roughly chopped on.

  • It's gonna g o Allah, Mexican diesel, the right ingredients.

  • And that means everything local.

  • So red onion for me.

  • Way more exciting than the white onion.

  • Sweeter this harsh on perfect for assemble a little bit off oil into the pen.

  • No, general, that's onions.

  • Dio you sweat them down first.

  • Okay, just salt, pepper.

  • Now I don't get them, or flavor like a start can rise.

  • Take a touch off study zone.

  • A beautiful cured Talisa slice that in half.

  • Okay, Literally e put into chunks.

  • One that coming out in the onions.

  • You see, that's gonna literally changed the dynamics of the onion.

  • Give a little spice in the doctor.

  • I don't know all that goodness coming out.

  • He's from the second one.

  • E Just crumble that across my onions flavors in their incredible with poblano peppers.

  • The most amazing chilies.

  • Give that a really nice fry up caramelized onions.

  • Break down that studies on things is almost like you're sort of a perfect spicy sandwich.

  • Fuck sandwich.

  • Let that, Brenda rendering touch, chilly place in their garden and confusion.

  • You see all that oil coming out?

  • Okay.

  • How cool is that useful?

  • Really beautiful thing that break down.

  • Okay, take some still on through, literally.

  • Just chop it up between.

  • It's a lot of revenge.

  • Then I'm gonna use the local cheese.

  • There were Hacker.

  • Okay, It's a beautiful, almost like their version of a sort of a tight Mattarella shaped All you do now is just literally hope that up.

  • But the case they walk up in that beautiful mixture from e starts to melt something that a lot together Nicely, beautiful again.

  • Just kill that back a lot and up Start holding it and thats gonna melt.

  • I'm literally bring that whole thing together.

  • You for your beautiful very beautiful.

  • Now let that simmer away.

  • It's like that in half.

  • Okay, from that we'll start learning this up on the bottom.

  • Right.

  • Avocado on the use.

  • The back of the fork.

  • Okay, thank much.

  • That on there.

  • It just get a little lime change from their E.

  • Yeah, I'm salt.

  • Pepper.

  • Turn that off.

  • E o onions way, please.

  • Forward from there.

  • Just take a couple of lettuce leaves.

  • What is that?

  • Margarita, my lord.

  • And when you're in, Mexico s so strong, either extra strong just for you.

  • I'm doing my doctor.

  • My beautiful sandwich.

  • Could you make on exciting Caesar salad, please?

  • Of course.

  • So where do we start?

  • I'm gonna pull a touch off garlic after the car.

  • Like we're gonna put a little bit off.

  • What?

  • How many She's got this sauce in.

  • It has to show aisles.

  • Okay, So what she says, source goes in there.

  • I'm gonna put a pinch off Chile.

  • I think it's important to give an extra key.

  • Alright, then.

  • Uh, past studies.

  • Sugar, as we say in Italian and should be paste.

  • Yes.

  • You can put a little much as you want.

  • It doesn't really matter.

  • Good thing about the actually taste, then you don't need to add any salt.

  • Nice.

  • Already, salted.

  • Nice.

  • This is nice.

  • In season it, then we got creme fresh was in there just to give a little bit off lightness and Dijon mustard masses e guess you can use English master if you want, but is with visual mass is slightly sweeter is not too pungent.

  • Sure.

  • Okay, way.

  • Whisk it up or makes it however you want to do it, I'll finish this little touch of self stuff.

  • The top while you always have that look just a little touched.

  • A fresh and that's right.

  • Oh, Oh, yes, That's key because it was gonna go fantastic with the now egg yolk.

  • Everyone, but I'm gonna try my very best.

  • I'm gonna put one in there.

  • Okay, so one goes to another.

  • These okay?

  • I'm gonna put a touch of honey.

  • Uh, just a leadoff, honey.

  • That nice.

  • So you give it the extra sweetness goes out making a caesar salad here in the same city.

  • Get birthday.

  • Come on.

  • Come on.

  • Tabasco.

  • Yep.

  • Goes in there.

  • You know the good thing about this dressing?

  • Yes.

  • We should have followed the traditional way to do it, but I think you can do pretty much whatever you want.

  • Tequila.

  • You are in Mexico.

  • You need to do tequila.

  • A little special tequila.

  • Now, the secret worries.

  • The secret is to toss the salad leads gently, gently.

  • Okay, so we're gonna put some of Southern lives in here.

  • The hearts off the leaves not know the outside because otherwise that Teoh.

  • Now you pick up with your fingers.

  • Don't push it down.

  • Don't push it down.

  • You just want to lift it up and gently coat it.

  • What about this one?

  • Here goes in there, Which has been marinate on some of the cheese.

  • Can you crumble some of the cheese?

  • Please, Chef?

  • Say so.

  • I just like the law.

  • You know why the salad is so popular?

  • Why?

  • Because this is the ultimate way that Italian people cook.

  • Uh, minimum efforts.

  • Maximum satisfaction.

  • That is beautiful.

  • Way Got a spork scratching.

  • If you can put them on top, just crumble them all over, please.

  • That's fantastic.

  • Duster with a beautiful Caesar Sellers, Allan Ramsay, Uh, on a nice margarita.

Yeah.

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B1 caesar salad caesar salad gonna put tequila sandwich

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    林宜悉 posted on 2020/10/24
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