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Mexican Caesar salad in a white bowl.
Using a fork to eat Mexican Caesar salad.
Mexican Caesar salad in a white bowl.
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Mexican Caesar salad in a white bowl.
Using a fork to eat Mexican Caesar salad.
Mexican Caesar salad in a white bowl.
Mexican Caesar salad in a white bowl.
Pinterest image of a Mexican Caesar salad on a white plate.
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But First We Brunch » Recipes » Dinner

Mexican Caesar Salad

Published: Aug 13, 2019 · Modified: Aug 19, 2024 by Cynthia Christensen · This post may contain affiliate links · 4 Comments

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5 from 7 votes
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Mexican Caesar salad in a white bowl.
Using a fork to eat Mexican Caesar salad.
Mexican Caesar salad in a white bowl.
Mexican Caesar salad in a white bowl.
Pinterest image of a Mexican Caesar salad on a white plate.

This recreation of the Mexican Caesar Salad from El Torito Restaurant has crispy romaine lettuce tossed with a tangy cilantro-pepita dressing, and is topped with toasted pepitas and crispy tortilla strips, for a bright and refreshing salad with lots of texture and flavor.

Using a fork to eat Mexican Caesar salad.

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I fashioned this Mexican Caesar Salad after the salad I used to get whenever we took our kids to El Torito restaurant in San Diego. El Torito was our family's go to restaurant for birthdays, anniversaries, and even one of my baby showers!

The star is the Mexican Caesar dressing that has a little herbiness from cilantro, a little salty bite from crumbly cotija cheese, and just the right level of spice from a roasted jalapeño. It tastes just how I remember the El Torito salad dressing, and gives a nod to the original Caesar salad - with a Mexican twist!

Putting together this Mexican caesar salad recipe, I like to hand tear romaine leaves and combine them with kale, for a heartier bite. I toss it with my amazing salad dressing and top the each salad with more crumbled cotija cheese, more toasted pepitas, and crispy tortilla strips.

Jump to:
  • Did you know?
  • Ingredients & Substitutions
  • Instructions
  • Tortilla strips garnish
  • Recipe FAQs
  • More recipes that bring the heat
  • 📖 Recipe
  • 💬 Comments

Did you know?

The classic Caesar salad actually has its origins in Mexico. Developed by Italian-American Restaurateur Caesar Cardini, in Tijuana Mexico. It was a salad that came together during a rush of customers to his restaurant, cobbled together from whatever ingredients he could find to satisfy everyone's appetites. So I guess technically, that was the original Mexican Caesar Salad, but this one deserves a spot right next to it.

Ingredients & Substitutions

Here's all the ingredients you need to make an amazing Mexican Caesar dressing and pull together a caesar salad with all the flavor and texture you can handle! I know sometimes we need to make some swaps based on what we have and what we prefer to eat. Let's break it all down:

Labeled image of ingredients needed to make Mexican, Caesar salad.
  • Romaine and kale - These are the salad greens that I prefer in this Mexican salad, but you can change them up for whatever salad greens you prefer. All romaine, all kale, Spring mix, anything will do.
  • Jalapeño - If you don't have a jalapeño, a serrano pepper or anaheim peppers will do. If you are spice averse (don't like it) leave it out. No problem.
  • Fresh Cilantro - I have a good friend who says cilantro tastes like soap to her, and this is quite common. Substitute with some parsley.
  • Pepitas - These are a type of pumpkin seed, but should not be confused with the kind of pumpkin seeds you clean out of your jack o'lantern. You can find these in the "health food" section of most grocery stores.
  • Cotija cheese - If you cannot find cotija cheese, feta or parmesan cheese, which have a similar crumbly texture and salty flavor, are a great substitute.
  • Milk - I add just a bit of milk to the dressing to thin the dressing, while keeping it creamy. If you prefer you can use any milk alternative you choose, or even water.
  • Garnishes - I like to add more toasted pepitas and extra crumbled cotija cheese on top of the salad. Sometimes I buy prepackaged crispy tortilla strips, or you can fry your own with fresh tortillas, or even top with crumbled tortilla chips.

See recipe card below for precise quantities.

Instructions

Despite having quite a few ingredients, the creamy dressing comes together very quickly and easily in a food processor. If you don't have one you can use a compact food chopper or even a blender.

  • Pepitas - Start by toasting your pepitas by placing them on a small sheet pan and placing in a 350°F oven for 6 to 7 minutes, or until they smell nutty. Pour onto a small dish so they don't over-toast. You can also toast the pepitas in a dry pan on the stove over medium heat.
  • Jalapeño - Next roast the jalapeño pepper by putting it on the same small sheet pan and placing it under a broiler, turning often, until nicely browned. You can also roast in a very hot pan until browned on all sides. Remove the stem and some or all of the seeds inside, depending on how much spice you want.
Pouring milk into a food processor to make Mexican Caesar salad dressing.
Squeezing lime juice into a food processor to make Mexican Caesar salad dressing.
Adding pepitas and Cotija cheese to Mexican Caesar salad dressing in a food processor.

Step 3: Add toasted pepitas, cotija cheese, salt, black pepper, and cotija cheese.

Adding a roasted jalapeño to a food processor holding ingredients for Mexican Caesar salad dressing.

Step 4: Add cilantro, stems and all, and your jalapeño.

A spoon holding Mexican Caesar dressing.

Step 5: Blend until your delicious Mexican caesar salad dressing is smooth with visible flecks of cilantro. Makes about 1 ½ cups of dressing. Place in a lidded jar, or airtight container, and place in the refrigerator at least one hour, or up to 1 week.

Makes enough dressing for 8 to 10 entree salads and many more if serving as a side dish.

Mexican Caesar salad in a white bowl.

Finish: Assemble your salad by tearing your crisp romaine lettuce and kale into bite sized pieces. Toss with your preferred amount of dressing. Portion into individual servings. Top with more crunchy pepitas and crumbled cotija cheese. Add homemade tortilla strips, if desired.

Tortilla strips garnish

You have two options for crispy tortilla strips: pick up a bag from the store, typically found in the salad dressing aisle, or make them fresh at home for a truly authentic touch.

Start by slicing a stack of corn tortillas into small strips about ¼ inch thick. In a small pan, pour enough oil to reach about ½-inch depth. Warm it over medium-high heat until it’s about 350°F, or the handle of a wooden spoon sizzles if you dip it into the oil.

Working in batches, gently lay a handful of tortilla strips into the oil. Fry for 1-2 minutes, or until lightly golden and crispy. Use a slotted spoon to carefully transfer them to a plate lined with paper towels to drain any excess oil. Allow them to cool, and repeat with the remaining strips until they’re all perfectly fried.

Close-up picture of a Mexican Caesar salad.

Recipe FAQs

Where can I find cotija cheese?

Cotija cheese can usually be found in the regular cheese aisle of your grocery store but may also be found in the specialty cheese area of the deli.  

How can I make the dressing creamy without adding milk?

You can make this a creamy avocado dressing by adding a ripe avocado to the dressing. Just blend it in the food processor with everything else. If adding an avocado, the dressing will only last 2 days in the refrigerator.

Can I make this salad ahead to bring to a potluck?

Yes you can make the dressing and tortilla strips ahead, but store the components separately until you are ready to eat. Just mix the salad greens with dressing and toss half of the garnishes with it. Then sprinkle the rest of the garnishes on top and let guests serve themselves.

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Did you try this recipe?
Leave a comment with a ⭐️ rating below to tell me all about it, and don't forget to tag me on Instagram!
I appreciate you!
-Cynthia

📖 Recipe

Mexican Caesar salad in a white bowl.

Mexican Caesar Salad

This recreation of the Mexican Caesar Salad from El Torito Restaurant has crispy romaine lettuce tossed with a tangy cilantro-pepita dressing, and is topped with toasted pepitas and crispy tortilla strips, for a bright and refreshing salad with lots of texture and flavor.
5 from 7 votes
Author: Cynthia Christensen
Print Recipe Pin Recipe
Prep Time 20 minutes mins
Cook Time 10 minutes mins
Total Time 30 minutes mins
Course Dinner, Salad, Side Dish
Cuisine Mexican
Servings 8 servings
Calories 245 kcal

Equipment

  • Food processor
Prevent your screen from going dark

Ingredients
 

Cilantro-pepita dressing

  • 1 jalapeno
  • 3 tablespoons pepitas plus extra for garnish
  • ¼ cup olive oil or other neutral vegetable oil
  • ¾ cup mayonnaise
  • ¼ cup milk
  • 2 cloves garlic
  • Juice of one lime
  • ¼ cup grated cotija cheese plus extra for garnish
  • ¾ teaspoon kosher salt
  • ½ teaspoon ground black pepper
  • ½ bunch cilantro leaves and stems

Salad

  • 2 heads romaine torn bite size
  • 2 cups kale ½ bunch kale with stems stripped and leaves chopped
  • Cotija cheese
  • Toasted pepitas
  • Crispy tortilla strips

Instructions

Pepitas

  • Start by toasting your pepitas by placing them on a small sheet pan and placing in a 350°F oven for 6 to 7 minutes, or until they smell nutty. Pour onto a small dish so they don't over-toast. You can also toast the pepitas in a dry pan on the stove over medium heat.

Jalapeño

  • Next roast the jalapeño pepper by putting it on the same small sheet pan and placing it under a broiler, turning often, until nicely browned. You can also roast in a very hot pan until browned on all sides. Remove the stem and some or all of the seeds inside, depending on how much spice you want.

Make dressing

  • Add olive oil, mayonnaise, milk, and garlic cloves to the bowl of your food processor.
  • Squeeze in the juice of one lime. Turn on processor and blend until smooth.
  • Add toasted pepitas, cotija cheese, salt, pepper, and cotija cheese.
  • Add cilantro, stems and all. and your jalapeño.
  • Blend until the dressing is smooth with visible flecks of cilantro. Makes about 1 ½ cups of dressing. Place in a lidded jar, or airtight container, and place in the refrigerator at least one hour, or up to 1 week.

Assemble salad

  • Assemble your salad by tearing your romaine and kale into bite sized pieces. Toss with your preferred amount of dressing. Portion into individual servings. Top with more toasted pepitas and crumbled cotija cheese. Add crispy tortilla strips, if desired.

Save This Recipe! 💌

I'll email this recipe to you, so you can come back to it later, plus you'll get great new recipes from me every week!

Notes

Makes enough dressing for 8 to 10 salads.
Store dressing in a lidded jar, or airtight container, for up to a week.
Creamy avocado option:For an nondairy creamy option, add a ripe avocado to the dressing. Just blend it in the food processor with everything else. If adding an avocado, the dressing will only last 2 days in the refrigerator.
Make ahead instructions: You can make the dressing and tortilla strips ahead, but store the components separately until you are ready to eat. Just mix the salad greens with dressing and toss half of the garnishes with it. Then sprinkle the rest of the garnishes on top and let guests serve themselves.
Calories: 245kcal | Carbohydrates: 6g | Protein: 3g | Fat: 24g | Saturated Fat: 4g | Polyunsaturated Fat: 10g | Monounsaturated Fat: 9g | Trans Fat: 0.04g | Cholesterol: 13mg | Sodium: 203mg | Potassium: 424mg | Fiber: 4g | Sugar: 2g | Vitamin A: 14242IU | Vitamin C: 14mg | Calcium: 92mg | Iron: 2mg

The nutritional and caloric information shown is an estimate provided by an online nutrition calculator. It does not assert or suggest that readers should or should not count calories, and should not be considered a substitute for a professional nutritionist’s or doctor’s counseling.

Tried this recipe?I would love for you to leave a comment!

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Comments

    5 from 7 votes (6 ratings without comment)

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  1. Robin says

    February 02, 2025 at 7:03 pm

    5 stars
    This dressing tastes just like the original from El Toritos!! Easy to make and delicious!! You must try it!

    Reply
    • Cynthia Christensen says

      February 03, 2025 at 12:05 pm

      Amazing! There are no El Torito restaurants on the East Coast so I had to create my own!

      Reply
  2. Cindy says

    August 06, 2024 at 7:01 pm

    How long can you keep refrigerated?

    Reply
    • Cynthia Christensen says

      August 06, 2024 at 7:23 pm

      You can keep the dressing in the refrigerator for up to a week. I would not dress the salad until right before you’re ready to eat or your lettuce will get soggy. I hope you make and enjoy the recipe!

      Reply
Mexican Caesar salad in a white bowl.
Using a fork to eat Mexican Caesar salad.
Mexican Caesar salad in a white bowl.
Mexican Caesar salad in a white bowl.
Pinterest image of a Mexican Caesar salad on a white plate.
Picture of the author with a banner, stating welcome to my blog I am Cynthia.

In our house we get up with the sun, and most of us don't stop working until late in the night, so breakfast and brunch are our family meals. So join me at the kitchen counter, where I cook up delicious food for my busy family, starting first thing in the morning!

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