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.