Dishes · Dinner · Clásicos
A Caesar salad back on a Mexican menu
The Caesar salad is Mexican by birth. Caesar Cardini, an Italian immigrant, is usually credited with putting it together in Tijuana on the Fourth of July in 1924, with what the kitchen had left.
Cantina Rooftop
Dinner menu · Tuesday to Sunday from 5pm
Clásicos
- Nachos Locos$18
- Quesadillas$18
- Quesa Birria$20
- Caesar Kale Salad$18
Fresh baby kale, romaine hearts, parmesan cheese, crunchy tortilla strips & creamy Caesar dressing
- Picadera para Dos$38
Same dish and price on the brunch menu (Saturday and Sunday, 12pm to 4pm).
Please tell your server about any food allergies.
Why kale holds up
American visitors, over the border during Prohibition, carried the idea home. Julia Child said she ate one there as a child. Others have claimed the recipe too, including his brother.
Kale is the modern swap. It's tougher than romaine, so it stands up to a thick dressing and doesn't wilt on the way to the table, though it does mean more chewing. Tortilla strips in place of croutons make obvious sense here. Order it when someone at the table wants something green between tacos.
Ours mixes baby kale with romaine hearts, so it isn't all chew. Parmesan, crunchy tortilla strips and creamy Caesar dressing are the rest.
Caesar Kale Salad: questions
Was Caesar salad invented in Mexico?
Yes, by the usual account: in Tijuana, in 1924, by Caesar Cardini. It has nothing to do with Julius Caesar.
Why use kale in a Caesar salad?
It's sturdier than romaine, so it holds a heavy dressing longer without going limp.
What's in the Caesar Kale Salad at Cantina Rooftop?
Our menu says: Fresh baby kale, romaine hearts, parmesan cheese, crunchy tortilla strips & creamy Caesar dressing. Tell your server about any allergies when you order.
How much for the Caesar Kale Salad at Cantina Rooftop?
$18 on our menu right now. See it on the full menu.
When can I order the Caesar Kale Salad?
It's on our dinner menu (Tuesday to Sunday from 5pm) and our brunch menu (Saturday and Sunday, 12pm to 4pm). We're at 605 W 48th St in Hell's Kitchen. Book a table.