salad Archives - ¡HOLA! JALAPEÑO

Mexican Caesar Salad Recipe: A Tijuana Original

May 5, 2025 by Kate Ramos 1 Comment

When you think of Caesar salad, you might picture the crunchy, creamy salad full of Italian ingredients served in practically every American restaurant, but did you know the Caesar salad is actually a Mexican creation? This is my favorite version of a truly Mexican Caesar salad recipe.

I originally published this recipe in 2011 and have since added new photos, a video and more helpful success tips.

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A baking sheet of homemade croutons, a platter of romaine hearts and a blue tablecloth.

The History of Caesar Salad

That’s right—this iconic salad was invented in Tijuana, Mexico, by Italian immigrant Caesar Cardini at his restaurant, Hotel Caesar’s, in the 1920s.

The original Caesar salad was born out of necessity. Legend has it that Caesar Cardini created the dish during a busy Fourth of July weekend when his restaurant was running low on ingredients. Using what he had on hand—crisp romaine lettuce, extra-virgin olive oil, raw egg yolks, Parmesan cheese, and a few other pantry staples—he crafted a salad that became an instant classic.

While the dish has since become a global sensation, it’s important to remember its origins in Tijuana. While we’re on the subject, Tijuana is the home of the classic margarita as well.

Why You’ll Love This Mexican Caesar Salad Recipe

Perfect for Any Occasion: Whether you’re serving it as a side dish for slow-roasted pork or making it the star of your Mexican night, this salad is versatile, refreshing, and satisfying.
Authentic Origins: This isn’t about adding Mexican ingredients to a Caesar salad—it’s about celebrating the dish’s true birthplace in Mexico.
Easy Recipe: While staying as true as possible to the original recipe, I decided to forgo the raw egg to make the recipe more approachable for home cooks of all levels.

A Caesar Salad on a platter with a fork and knife

Mexican Caesar Salad Recipe Ingredients

This is my version of the famous recipe, omitting the raw egg in the dressing and a few other adjustments to make it a bit easier, and longer-lasting.

Garlic cloves: Garlic oil flavors the croutons, as well as the dressing
Olive oil: This was an imported ingredient at the time of the salad’s invention, but excellent extra virgin olive oil is now being produced in Mexico’s Valle de Guadalupe
Bread cubes (like baguette or sourdough)
Fresh lemon juice: Actually the original dressing was made with lime juice, but I like the flavor of lemon better. Use lime if you’d like
Dijon mustard: The mustard is not authentic but because we got rid of the egg, it helps emulsify the dressing
Worcestershire sauce: There’s been dispute as to whether there was anchovy in the original recipe but the umami of Worcestershire sauce was definitely there
Kosher salt and Freshly ground black pepper
Anchovies: Minced into a paste or substitute anchovy paste
Romaine lettuce: I love using Romaine hearts but if using larger leaves, tear into bite-sized pieces
Parmesan cheese: Freshly grated Parmesan is a must
Optional toppings for a Mexican feel (if you must): crumbled cotija cheese, toasted pepitas, or crispy tortilla strips

How To Make It!

Make the Croutons
Preheat your oven to 350°F. Combine olive oil with the smashed garlic clove and let sit for 20 minutes to infuse the oil. Remove the garlic and toss the oil with the bread cubes in a large bowl. Season with salt and black pepper, then spread the bread cubes on a baking sheet. Bake for 10-15 minutes, stirring occasionally, until golden and crunchy.
Prepare the Dressing
In a Mason jar or another container with a tight-fitting lid, combine the lemon juice, Dijon mustard, Worcestershire sauce, salt, black pepper, Parmesan cheese, minced garlic, and minced anchovies. Shake until well combined. Add the olive oil, then shake again until the dressing is creamy and emulsified.
Assemble the Salad
Place the crisp romaine lettuce in a large bowl. Add the croutons, Parmesan cheese, and half of the dressing. Toss everything together until well coated. Taste and adjust seasoning with salt and black pepper, if needed.
Optional Toppings
For an extra touch of Mexican flair, sprinkle the salad with crumbly cotija cheese, toasted pepitas, or crispy tortilla strips.
Serve and Enjoy
Serve immediately as a side salad with carne asada, any of these 45+ chicken recipes, or any of these Mexican recipes for the grill for a complete main dish.

A platter of Caesar Salad on a wood table

Tips for the Best Mexican Caesar Salad

Use Fresh Ingredients: Crisp romaine, fresh lemon juice, and high-quality olive oil make all the difference.
Make It Ahead: The dressing can be prepared up to 3 days in advance and stored in an airtight container in the fridge. Just shake well before using.
Customize Your Toppings: Add black beans, candied bacon, grape tomatoes, or creamy avocado slices for extra flavor and texture.

Variations

Mexican Caesar Pizza: Use the salad as a topping for a flatbread with a creamy avocado base.
Hearty Meal: Add grilled shrimp, roasted lime chicken, or steak to make it a main course.
Soup and salad! This salad is dying to be paired with a cozy bowl of soup like my chicken Mofongo soup or Instant Pot pozole.

More Authentically Mexican Recipes

This Mexican Caesar Salad recipe isn’t just a nod to the past—it’s a celebration of the vibrant flavors that make Mexican cuisine so special. Here are few more authentic Mexican recipes you’ll love:

Pipián rojo sauce: a complex red chile sauce made creamy with crushed pumpkin seeds
Nopales con carne: cactus with succulent pieces of beef in a rich stew
Classic carnitas: pork confit—stunning!
Lobster tacos: just like they make in Baja

Caesar Salad Recipe

Yield: 8 servings

Prep Time: 30 minutes

Cook Time: 20 minutes

Total Time: 20 minutes

A super easy Caesar salad recipe with no raw egg but all the lemony-garlic flavor you love about this classic crisp salad.

Ingredients

For the Croutons:

1 clove garlic, peeled and smashed
3 tablespoons extra virgin olive oil
3 cups roughly chopped bread cubes (like baguette or sourdough)
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper

For the Dressing:

2 tablespoons fresh lemon juice
1 teaspoon Dijon mustard
1 teaspoon Worcestershire sauce
1/2 teaspoon kosher salt
1 clove garlic, minced (use from the croutons)
1 anchovy fillet, minced
1/4 cup olive oil
1/4 teaspoon freshly ground black pepper
1/4 cup freshly grated parmesan cheese

To Assemble:

2 heads romaine lettuce, washed and throughly dried
1/3 cup finely grated Parmesan cheese

Instructions

To make the croutons, heat oven to 350°F and arrange rack in middle. Combine smashed garlic clove and 3 tablespoons olive oil and infuse for 20 minutes.
Remove garlic from oil (it can be reserved to make the dressing). Toss oil and the 3 cups bread cubes together in a large bowl, season with salt and pepper and toss again. Spread bread out in a single layer on a baking sheet and bake, stirring occasionally, until golden and crunchy, 10 to 15 minutes.
To make the dressing, combine 2 tablespoons lemon juice, 1 teaspoon Dijon mustard, 1 teaspoon Worcestershire, 1/2 teaspoon salt, 1 minced garlic clove, 1 minced anchovy fillet, 1/4 teaspoon black pepper, and 1/4 cup freshly grated parmesan cheese in a large glass jar with a tight-fitting lid (a Mason jar works well). Cover tightly and shake until incorporated and uniform.
Add 1/4 cup olive oil and shake once more until incorporated. Taste and add more salt if necessary. Use immediately, or store in refrigerator for up to 3 days; shake again before using.
To assemble, wash, dry and tear lettuce into a large bowl. Add Parmesan, croutons, and half of the dressing (save other half for another salad). Season with salt and freshly ground black pepper and toss, making sure everything is coated. Taste and add more salt and pepper if necessary, serve immediately.

Notes

Lettuce: Make sure the lettuce is thoroughly dried to prevent the dressing from becoming watery.
Leftover dressing: Use leftover dressing as a dip for raw veggies or drizzle over roasted vegetables for extra flavor.
Anchovies: If you don’t have anchovies, substitute 1/2 teaspoon anchovy paste for a similar flavor.
Vegetarian: For a vegetarian version, skip the anchovies and use a vegetarian Worcestershire sauce.

Healthy Mexican Tuna Salad Recipe (No Corn Or Mayo)

April 16, 2025 by Kate Ramos 4 Comments

When it comes to quick, healthy, and flavor-packed meals, this Mexican tuna salad recipe is a game-changer. Unlike the traditional ensalada de atún you might be familiar with—creamy from mayonnaise and often dotted with corn—this version is light, zesty, and bursting with the bold flavors.

I originally published this recipe in 2011 and have since added new photos, a video tutorial, helpful success tips, and additional flavors.

This post may contain affiliate links. Read our affiliate policy.

A blue plate with a tostada with tuna salad on it.

This is one of those dinners (like this epic grilled cheese) I made once, in a rush, with whatever I had on hand, really not expecting anything magical, only to sit down, begin eating and think, dang I’m good! Yeah, that’s right, I said it. I’m not too modest to admit greatness when I make a mountain out of the mole hill that is my veggie drawer.

You know I’m a true believer that anything is better with jalapeños (see waffles and sweet rolls recipes). With the perfect balance of spicy jalapeños, creamy avocado, and tangy fresh lime juice, this Mexican-inspired tuna salad is as versatile as it is delicious. Serve it over a bed of mixed greens, pile it onto tostadas with a drizzle of hot sauce, or scoop it up with crunchy tortilla chips for a satisfying snack.

Just like I suggest when making this Tuna Tomato and Guajillo Chile Pasta, buy the best tuna packed in oil that you can find—there is not much to this salad so every ingredient really stands out. The quality of the tuna is as important as the oil it’s packed in, the oil acts as the salad dressing and you will definitely taste it if it is rancid or fishy.

Why You’ll Love This Recipe

Light and Healthy: This recipe skips the mayo and uses the oil from the tuna combined with lime juice for a fresh and light dressing. Bonus points if your tuna is packed in olive oil. By the way, if you aren’t a fan of mayo, you also need to try my guacamole deviled eggs.
Quick and Easy: With just 15 minutes of prep time, this Mexican salad is perfect for a quick lunch or last-minute meal prep.
High Protein: Like my serrano chicken salad this recipe has tons of lean protein, plus healthy fats from the avocado, makes it both nourishing and satisfying.
Versatile: Serve it as a salad, on tostadas or in lettuce wraps (doesn’t really work as a sandwich though).
Bursting with Flavor: Every bite is a delightful mix of zesty lime, spicy jalapeños, and creamy avocado.

A bowl of tuna salad with broken tostadas in it.

Key Ingredients and Why They Shine

See recipe card for exact amounts.

Oil-Packed Tuna: Opt for high-quality tuna packed in oil—it adds richness and eliminates the need for additional dressing.
Fresh Lime Juice: The star of the dressing, lime juice provides a tangy brightness that ties all the flavors together.
Jalapeños: For a spicy kick and authentic Mexican flavor. You can adjust the heat by adding more or less.
Avocado: Creamy and rich, it balances the spice and adds healthy fats.
Red Onion: Adds a sharp, slightly sweet crunch that complements the other ingredients beautifully.
Cucumber: Fresh and hydrating, it adds a crisp texture to the salad.
Red bell pepper: Adds crunch and sweetness, plus loads of color. If you don’t like red peppers substitute yellow or orange bell peppers instead.
Green onion: Do you need both green onions and red onions? I think so but if you want to only use one, that’s up to you.
Arugula: A light and refreshing base for the salad, or swap them out for mixed greens.
Tostadas: Alternative to enjoying it as a salad is to spoon the tuna salad onto tostadas.
Fresh cilantro: aromatic and flavorful, chopped cilantro adds the perfect finish.

I really like the Genova brand of tuna but the less expensive Trader Joe’s oil-packed tuna is a great alternative.

All the ingredients to make tuna salad including tuna and more.

How to Make Mexican Tuna Salad

A hand slicing a lime in half next to the bowl of salad.

This salad is incredibly simple and makes a great healthy lunch or as part of an al fresco summer picnic with melon salsa and homemade jalapeño cheesy crackers.

A bowl of tuna salad with all the ingredients before being mixed.

Instructions:

Combine Ingredients: In a large bowl, mix the oil-packed tuna (including the oil), diced jalapeño, avocado, cucumber, red onion, fresh lime juice, and all the other ingredients except the tostadas and arugula. Season with salt to taste.
Assemble the Salad: Divide the arugula between four plates and top with the tuna mixture. Serve immediately.

Success Tip:

For the best flavor, use fresh lime juice and allow the salad to rest for 5-10 minutes before serving. This gives the lime juice time to meld with the other ingredients, enhancing the overall taste.

The tuna salad being mixed in a blue bowl.

Variations to Try

Add Black Beans or Corn: Not my preference, but you can always toss in some black beans or fresh corn.
Make it Creamy: If you’re a fan of traditional tuna salad, try adding a dollop of Greek yogurt or sour cream for a lighter creamy dressing.
Switch Up the Greens: Use arugula, romaine, or even butter lettuce as the base for a different flavor profile.
Tostada Style: Skip the greens and serve the tuna salad on crispy tostadas. Top with a drizzle of hot sauce or a sprinkle of fresh cilantro. For more tostada inspiration, see this aguachile rojo recipe.
Lettuce Wraps: For a low-carb option, wrap the salad in large butter lettuce leaves. Makes an excellent light dinner.

Recipe Tips for the Best Mexican Tuna Salad

Use an Airtight Container: If you’re making this fabulous Mexican tuna salad for meal prep, store it in an airtight container to keep it fresh. Add the avocado just before serving to prevent browning.
Choose Quality Tuna: Look for oil-packed tuna, such as yellowfin tuna or albacore, for the best flavor. Brands that focus on sustainability are a bonus!
Spice Level: Adjust the heat to your liking by using more or fewer jalapeños. For an extra kick, add a splash of pickled jalapeño juice or serve with hot sauce.
Don’t overmix: Careful mixing after adding the avocado, you don’t want to mash it. Instead stir gently to retain its shape.
Crunch Factor: The crunchy vegetables not enough? Serve with tortilla chips or raw pepitas for an added crunch that pairs perfectly with the creamy avocado and tender tuna.

A tostada topped with tuna salad and hot sauce.

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