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Chicken Pepita Salad aka "Mexican Caesar Salad" Going Ketogenic Gourmet !

Updated: Mar 12, 2023

COMFORT KETO's Chef Janine is bringing to you another epic ketogenic salad! In the week of March 21, she is serving her ketogenic interpretation of the Chicken Pepita Salad, also known as the Mexican Caesar salad, with an extra culinary twist.

Chef Janine prepares this delicious salad as usual with hormones- and antibiotics-free chicken breast. She uses fresh Romaine lettuce, crisped low carb tortilla strips, crumbs of Cotija cheese, slices of Parmesan cheese, a good pinch of pumpkin seeds ("pepitas" are loaded with Vitamin A, great for eye health), fresh cilantro, wedges of lime, cubed avocados, a small pinch of black beans, and fresh herbs and spices.

Chef Janine prepares our special keto Caesar dressing with organic vinegar and avocado oil mayonnaise. This delicious salad is then topped with a hand full of in lard fried fine cut low carb tortilla strips.

Bon Appétit! Chef Janine

Please follow the link or click the below image to check out the full menu (delivery scheduled for Tuesday, March 21) and follow the link below to place your online order by noon Saturday noon, March 18th:

A Little About Caesar Salad

The Caesar salad is one of the undisputed best salads in the world. This classic salad was originally invented by an Italian-American restaurateur named "Caesar Cardini" in Tijuana, Mexico in 1924. Caesar Cardini actually lived in San Diego but, circumventing US Prohibition laws at the time, operated his popular restaurant in Tijuana, just south of the Mexican border.

The 1920s were the glory days for Tijuana, Mexico. The thriving town was a magnet for movie stars, mobsters, dignitaries and misfits seeking a place to escape the doldrums of US Prohibition. Many Californians, including Hollywood jet set, would often drive over to party and enjoy the good life.

Just like it was the case with many other world-famous dishes, the Caesar salad was invented during this period through sheer ingenuity and improvisation. Cardini's original recipe included "whole Romaine leaves, garlic, croutons, Parmesan cheese, boiled eggs, olive oil and Worcestershire sauce." To animate the guests and add some flair to his new invention, Cardini prepared the salad tableside, as many restaurants still do today.

In 1926, Alex Cardini, a former Italian Air Force pilot during WWI, joined his brother Caesar. The salad dish was named Aviator's salad in honor of the pilots from San Diego's Rockwell Field Air Base who, reportedly, one morning – after a long night of drinking and missing curfew – woke up at Caesar's restaurant and enjoyed the salad prepared by Alex Cardini for breakfast. As the salad gained popularity with other Californian visitors, it was later renamed to Caesar salad and anchovies were added.

The Caesar salad quickly grew famous in the thriving Mexican border town of Tijuana. This delicious salad became a sensation sought after from coast to coast in the US, eventually becoming a huge success in Europe.

In her cookbook "From Julia Child's Kitchen," Child recounted traveling as a child with her parents to Cardini's restaurant.

In 1948 Caesar Cardini established a patent on the salad dressing which is still produced and marketed by Caesar Cardini Foods, Inc. today as Cardini's Original Caesar dressing mix. In 1953, the Paris-based "International Society of Epicure" declared the classic Caesar salad "the greatest recipe to originate from the Americas in 50 years."

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