The Caesar Goes South

Oliver Plust

Although the Caesar salad traces its roots to Tijuana, Mexico, the classic version created by Italian immigrant Caesar Cardini bears little resemblance to the cuisine of its country of origin. So, in crafting the Mexi-Cali Caesar, the culinary team at Tocaya Modern Mexican sought to reimagine the dish through a new lens, says Oliver Plust, corporate executive chef. This take includes some of the requisite building blocks but then goes deliciously off-script. Its Caesar dressing is still anchovy-based but also incorporates avocado, cilantro, toasted cumin and the brand’s signature salsa frita for a tangy, spiced profile. Romaine is paired with baby kale for extra texture, crispy, fried tortilla strips take the place of croutons and Cotija stands in for Parmigiano-Reggiano, bringing its own salty, umami-rich notes. The build is rounded out by heirloom cherry tomatoes, avocado and lime-roasted pepitas for a medley of unexpected textures and flavors.

When the Mexi-Cali Caesar launched in 2025, it quickly became the brand’s No. 2 salad—a position it has maintained on both the restaurant and catering menus. “Our experience has shown that this is a very satisfying salad. It checks all the boxes for an entrée, especially when finished with our grilled mesquite chicken,” Plust says.

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