If you have ever had Mexican Caesar Salad at a restaurant you already know that the dressing is what sets this salad apart! El Torito Mexican Caesar Dressing was always my favorite, so when El Torito went out of business in our community I was bummed.
Luckily, the mom of one of my good friends had mastered the recipe for salad dressing that El Torito was so well known for! It’s so delicious and full of flavor! I crave this salad, mostly during hotter months. The best part about this salad dressing is that it doesn’t have to be used only to make a Mexican Caesar Salad, it is great as a dip to accompany appetizers, chips, quesadillas or a sauce on tacos!
Here’s the recipe:
- 2 Anaheim chilies, seeded, roasted and peeled
- ⅓ cup roasted and salted Pepita seeds
- 2 large garlic cloves, peeled
- ¼ teaspoon pepper
- 1 teaspoon salt
- 12 ounces salad oil (canola or avocado oil are the ones I've used)
- ¼ cup red wine vinegar
- 5 tablespoons crumbled Cotija cheese
- 2 small bunches cilantro
- 1½ cups mayonnaise
- ¼ cup water
- Put the first 8 ingredients into a blender, blend for 10 seconds.
- Add cilantro little by little and blend.
- Slowly add water and mayonnaise and blend until completely mixed.
Do you have a favorite restaurant item that you’ve figured out how to make home? I would love to hear about it and see some more great recipes!
(other Mexican recipe posts)