**The Story of César's Restaurant**

History says that this gabacho from the city of Tijuana has a fascinating story to tell. It starts with Liv Santini, an Italian who came to the city of Tijuana. His mother made his salad in Italy, where they were cheese and bread and olive oil and egg. Mad had toolive oil and egg, which he uploaded it to the top of the restaurant. Well, that's how César Cardini, the original owner of the restaurant, started making it on the table.

He put Caesar salad because the restaurant was called César and well that's the story more or less no uh let's do the classic here about cers that are marrows because right now everyone the breed is already very poor so a little fat is not going to be bad for them it is roasted And then the steam is heated we put it there. How should you eat a top of the whole chear the ritual the ritual the ritual.

The sauce from the same marrow theyeah The sauce from the same marrow theyeah The sauce from the same marrow thegravyyeah the cess is based on cooking of yeah the cess is based on cooking of yeah the cess is based on cooking of dishes that have made the city of Tijuana. It is not modern cuisine it is a cuisine like from yesteryear that you come and try and be transported to the 50 at try and be transported to the 50 at 60 that's what Cesar is that's a classic of classics see what's perfection.

Wellington Rosita inside perfection Wellington Rosita inside perfect dessert and have some mushrooms. Perfect dessert and have some mushrooms. And a little bit of portovelo chitaque this one. Is eaten with your hands Eh that's how we were bitten here in Tijuana enjoying the city. We ended up going to classic bars and well I think we had a good time.

Tijuana cheers Oh

"WEBVTTKind: captionsLanguage: enHere they make their own chev, this one is alsoHere they make their own chev, this one is alsoHere they make their own chev, this one is alsocalled madueño Ah it's the madueño becausecalled madueño Ah it's the madueño becausecalled madueño Ah it's the madueño becauseas we see there like a lot ofas we see there like a lot ofas we see there like a lot ofstrange places but you arrive and everyonestrange places but you arrive and everyonestrange places but you arrive and everyoneis making cheve no and cheve good theis making cheve no and cheve good theis making cheve no and cheve good thetruth is upTijuanaTijuanaTijuanaMy name is Javier Placencia and I am aMy name is Javier Placencia and I am aMy name is Javier Placencia and I am achef from here inTijuanaTijuanaTijuanaMorro I have a farm in Tozano in the ValleMorro I have a farm in Tozano in the ValleMorro I have a farm in Tozano in the Vallede Guadalupe I have in San Diego romescode Guadalupe I have in San Diego romescode Guadalupe I have in San Diego romescoand brazier which is the last oneand brazier which is the last oneand brazier which is the last onewe opened my kitchen is like verywe opened my kitchen is like verywe opened my kitchen is like verynorthern not many textures and aromasnorthern not many textures and aromasnorthern not many textures and aromasso a lot of wood not charcoal and and allso a lot of wood not charcoal and and allso a lot of wood not charcoal and and allthese strong flavors. This I thinkthese strong flavors. This I thinkthese strong flavors. This I thinkis what identifies me and also theis what identifies me and also theis what identifies me and also thecombination of sea and land, this iscombination of sea and land, this iscombination of sea and land, this isused in charcoal, for example,used in charcoal, for example,used in charcoal, for example,obviously we work a lot withobviously we work a lot withobviously we work a lot withseafood here from theseafood here from theseafood here from thePacific Sea, the Sea of ​​ Cortez. We alsoPacific Sea, the Sea of ​​Cortez. We alsoPacific Sea, the Sea of ​​Cortez. We alsohave many advantages. of thehave many advantages. of thehave many advantages. of thechefs here in Bajachefs here in Bajachefs here in BajaCalifornia who have the bestCalifornia who have the bestCalifornia who have the bestproducts in the country a little bit ofproducts in the country a little bit ofproducts in the country a little bit offried ramen we respect thefried ramen we respect thefried ramen we respect theseasons the menus are made with whatseasons the menus are made with whatseasons the menus are made with whatnature gives us and we worknature gives us and we worknature gives us and we workvery close to the yellow canned tuna producersvery close to the yellow canned tuna producersvery close to the yellow canned tuna producersthat Right now There is a lot of it andthat Right now There is a lot of it andthat Right now There is a lot of it andwe add a little bit of chili paste.we add a little bit of chili paste.we add a little bit of chili paste.This is a gordita that hasThis is a gordita that hasThis is a gordita that hasblack beans and for texture we are going to addblack beans and for texture we are going to addblack beans and for texture we are going to addquinoa that has beenquinoa that has beenquinoa that has beenfried. We want these textures of sea andfried. We want these textures of sea andfried. We want these textures of sea andland the flavor of the bean a little bit ofland the flavor of the bean a little bit ofland the flavor of the bean a little bit ofMexican sauce so cookTijuana Well, right now we are going to go onTijuana Well, right now we are going to go onTijuana Well, right now we are going to go ona tour of thecity, we are going to go to Telephone Gastrocity, we are going to go to Telephone Gastrocity, we are going to go to Telephone GastroPark, a park where several ofPark, a park where several ofPark, a park where several ofthe young chefs from Tijuana are currentlythe young chefs from Tijuana are currentlythe young chefs from Tijuana are currentlyworking on some projects there for Foodworking on some projects there for Foodworking on some projects there for FoodTracks and places where there are very goodTracks and places where there are very goodTracks and places where there are very goodproposals for food very like this very Tijuanaproposals for food very like this very Tijuanaproposals for food very like this very TijuanaStyle we are going to go have a beerStyle we are going to go have a beerStyle we are going to go have a beerand meet some friends andand meet some friends andand meet some friends andcooks there and then have acooks there and then have acooks there and then have atacotacotacothere Antonio, a friend who startedthere Antonio, a friend who startedthere Antonio, a friend who startedwith these gastronomic tours to Bajawith these gastronomic tours to Bajawith these gastronomic tours to BajaCalifornia, arrived. Yes, already mixing, heCalifornia, arrived. Yes, already mixing, heCalifornia, arrived. Yes, already mixing, hestarted giving us some Mezcals,started giving us some Mezcals,started giving us some Mezcals,Wally arrived there with his dog WallasWally arrived there with his dog WallasWally arrived there with his dog WallasErnesto Jiménez, another great friend whoErnesto Jiménez, another great friend whoErnesto Jiménez, another great friend whohas the dairy here, apart from being ahas the dairy here, apart from being ahas the dairy here, apart from being afriend, he is also a great supplier of mine andfriend, he is also a great supplier of mine andfriend, he is also a great supplier of mine andwell, some artisanal cheves there towell, some artisanal cheves there towell, some artisanal cheves there tomeet with all of their friends, well,meet with all of their friends, well,meet with all of their friends, well,for me that is Tijuanafor me that is Tijuanafor me that is TijuanaMorro How cool is it here isMorro How cool is it here isMorro How cool is it here isthat you can arrive, you sit down and you canthat you can arrive, you sit down and you canthat you can arrive, you sit down and you canorder a little from everyone and thenorder a little from everyone and thenorder a little from everyone and thenyou make a buffet not of everything there isyou make a buffet not of everything there isyou make a buffet not of everything there ishere, duck inhere, duck inhere, duck inadobadoadobadoadobadomop, young new cooks whomop, young new cooks whomop, young new cooks whobring some very very cool proposalsbring some very very cool proposalsbring some very very cool proposalsand and the Flavors, they taste like Tijuana. I don'tand and the Flavors, they taste like Tijuana. I don'tand and the Flavors, they taste like Tijuana. I don'tthink so. What's interesting is thethink so. What's interesting is thethink so. What's interesting is theoctopus burger, the star of Machine 65octopus burger, the star of Machine 65octopus burger, the star of Machine 65is marinated octopus, it has white cheese,is marinated octopus, it has white cheese,is marinated octopus, it has white cheese,previously browned bacon and somepreviously browned bacon and somepreviously browned bacon and somenatural chips from Machine 65 from one of thenatural chips from Machine 65 from one of thenatural chips from Machine 65 from one of thepromising chefs here in Tijuana.promising chefs here in Tijuana.promising chefs here in Tijuana.What is this? Now this is theWhat is this? Now this is theWhat is this? Now this is thelittle snack, the baking, we make thelittle snack, the baking, we make thelittle snack, the baking, we make thesausages. We put the bun in the same way,sausages. We put the bun in the same way,sausages. We put the bun in the same way,the Pancho beats all the coal and thethe Pancho beats all the coal and thethe Pancho beats all the coal and thesmoked sausage of pure bacon with thesmoked sausage of pure bacon with thesmoked sausage of pure bacon with thebacon marmalade on top, a little bit ofbacon marmalade on top, a little bit ofbacon marmalade on top, a little bit ofmustardmustardmustardand another plate to swallow pureand another plate to swallow pureand another plate to swallow purefeeder everywherefeeder everywherefeeder everywhereto see chef explains well Don ramen is ato see chef explains well Don ramen is ato see chef explains well Don ramen is afood trailer withfood trailer withfood trailer withAsian touches and at the same time usingAsian touches and at the same time usingAsian touches and at the same time usingMexican ingredients or techniques thisMexican ingredients or techniques thisMexican ingredients or techniques thisfirst thing is a rib isfirst thing is a rib isfirst thing is a rib isweathered and then it has aweathered and then it has aweathered and then it has aspecial sauce that has macha sauce ehspecial sauce that has macha sauce ehspecial sauce that has macha sauce ehpeanut ponzu etcetera and this is apeanut ponzu etcetera and this is apeanut ponzu etcetera and this is atuna tartare eh it has ber enquentuna tartare eh it has ber enquentuna tartare eh it has ber enquentempura guacamole and chili tree saucetempura guacamole and chili tree saucetempura guacamole and chili tree saucewith cocoa The Flavors of Adriawith cocoa The Flavors of Adriawith cocoa The Flavors of Adriahave always caught my attentionhave always caught my attentionhave always caught my attentionIn YourIn YourIn YourFace Let's go to PlazaFace Let's go to PlazaFace Let's go to PlazaFiesta let's go to the Swiss basementlet's go Thank you very much ma'am come backlet's go Thank you very much ma'am come backlet's go Thank you very much ma'am come backSoon there we went to take aSoon there we went to take aSoon there we went to take atour of Plaza Fiesta because it is where Itour of Plaza Fiesta because it is where Itour of Plaza Fiesta because it is where Istarted where I had my first restaurantstarted where I had my first restaurantstarted where I had my first restaurantAnd that plaza was It was unique, it wasn't It was there, IAnd that plaza was It was unique, it wasn't It was there, IAnd that plaza was It was unique, it wasn't It was there, Ithink, like 16 restaurants inthink, like 16 restaurants inthink, like 16 restaurants inthat Placita and it was like a party everythat Placita and it was like a party everythat Placita and it was like a party everyday outsideday outsideday outsidewhen we started here There was housing atwhen we started here There was housing atwhen we started here There was housing atthe top and at thethe top and at thethe top and at thebottom there werebottom there werebottom there wererestaurants and now it is being rebornrestaurants and now it is being rebornrestaurants and now it is being rebornagain I had my office and upstairs thatagain I had my office and upstairs thatagain I had my office and upstairs thatlittle window there was my office and Well, whatlittle window there was my office and Well, whatlittle window there was my office and Well, whatcan Ican Ican Itell you about here you enter sometell you about here you enter sometell you about here you enter somecorridors there are the breweries there thatcorridors there are the breweries there thatcorridors there are the breweries there thatthey produce Yes and if you have 5they produce Yes and if you have 5they produce Yes and if you have 5minutes this is called parallel 28 thatminutes this is called parallel 28 thatminutes this is called parallel 28 thatthey make their own beer here Órale óralethey make their own beer here Órale óralethey make their own beer here Órale óraleproduc no Don't go hereproduc no Don't go hereproduc no Don't go hereMalta that theyput differently and it gives the effect of theput differently and it gives the effect of theput differently and it gives the effect of thewaterfall the craft beer as well aswaterfall the craft beer as well aswaterfall the craft beer as well asthe BM BM Boom is about 5 years oldthe BM BM Boom is about 5 years oldthe BM BM Boom is about 5 years oldofficeofficeofficeoffice I'm going to cry up there Thisoffice I'm going to cry up there Thisoffice I'm going to cry up there Thismother was my apartment gey my apartment my officemother was my apartment gey my apartment my officemother was my apartment gey my apartment my officewarehouse 25 years ago see what it is nowwarehouse 25 years ago see what it is nowwarehouse 25 years ago see what it is nowis the tropic Thunder is a collaborationis the tropic Thunder is a collaborationis the tropic Thunder is a collaborationof Chileans that is here with I didn'tof Chileans that is here with I didn'tof Chileans that is here with I didn'tknow many Of the beers itknow many Of the beers itknow many Of the beers itprovides, the quality is really very good.provides, the quality is really very good.provides, the quality is really very good.I was very happy to see all theseI was very happy to see all theseI was very happy to see all theseyoung people drinking better and eating.Also, the basement is a place I go to becauseAlso, the basement is a place I go to becauseAlso, the basement is a place I go to becauseI really like the music they play, a lot ofI really like the music they play, a lot ofI really like the music they play, a lot ofthe 80s and a lot of Rock, but they alsothe 80s and a lot of Rock, but they alsothe 80s and a lot of Rock, but they alsohave a very good cuisine obviouslyhave a very good cuisine obviouslyhave a very good cuisine obviouslythey make beer but it's something like that verythey make beer but it's something like that verythey make beer but it's something like that veryrelaxed that you can go have a fewrelaxed that you can go have a fewrelaxed that you can go have a fewbeers after work eat abeers after work eat abeers after work eat afatog or something when I arrived at Plazafatog or something when I arrived at Plazafatog or something when I arrived at PlazaFiesta so it didn't happen he's already here he'sFiesta so it didn't happen he's already here he'sFiesta so it didn't happen he's already here he'slike 26 27 years old and now the son of thelike 26 27 years old and now the son of thelike 26 27 years old and now the son of theSwiss man runs the bar and makes his ownSwiss man runs the bar and makes his ownSwiss man runs the bar and makes his ownbeer you come from Tijuana you come tobeer you come from Tijuana you come tobeer you come from Tijuana you come totoos chicha that they make here homemade spicys chicha that they make here homemade spicys chicha that they make here homemade spicySwiss cheese fried onionsSwiss cheese fried onionsSwiss cheese fried onionsjalapenos and in a crispy baguet andjalapenos and in a crispy baguet andjalapenos and in a crispy baguet andthen if you put it here Lu mes in fonduLook the cargo that are also classics fromLook the cargo that are also classics fromLook the cargo that are also classics fromhereherehereand the cha that they do herepersonal for returning and seeing all thatpersonal for returning and seeing all thatpersonal for returning and seeing all thatbecause it kind of made me very nostalgic I wasbecause it kind of made me very nostalgic I wasbecause it kind of made me very nostalgic I wasvery happy to see howvery happy to see howvery happy to see howvibrant it was and with young people and well I thinkvibrant it was and with young people and well I thinkvibrant it was and with young people and well I thinkthat we We havea lot of fun right now we are on thea lot of fun right now we are on thea lot of fun right now we are on theConstitución and Seventh Street theConstitución and Seventh Street theConstitución and Seventh Street thenext one is the Avenida Revolución thenext one is the Avenida Revolución thenext one is the Avenida Revolución theAvenida Revolución right now is acrossAvenida Revolución right now is acrossAvenida Revolución right now is acrossas if living its time itas if living its time itas if living its time ithas not become a street becausehas not become a street becausehas not become a street becausewhere it has many very good bars verywhere it has many very good bars verywhere it has many very good bars verygood proposals so Igood proposals so Igood proposals so Ireally like walking and see and remember No, well,really like walking and see and remember No, well,really like walking and see and remember No, well,here was this bar and here washere was this bar and here washere was this bar and here wasthis. I had to live in the 80s whenthis. I had to live in the 80s whenthis. I had to live in the 80s whenI started to go out to clubs and all thatI started to go out to clubs and all thatI started to go out to clubs and all thatand I saw how vibrant it was andand I saw how vibrant it was andand I saw how vibrant it was andsee how it is now coming back becausesee how it is now coming back becausesee how it is now coming back becauseit is It's too cool to see that. Ah, let's go toit is It's too cool to see that. Ah, let's go toit is It's too cool to see that. Ah, let's go toJustin. Justin is my gringo friend's placeJustin. Justin is my gringo friend's placeJustin. Justin is my gringo friend's placeand he came and set up a place here onand he came and set up a place here onand he came and set up a place here onAvenida Revolución and he's coolAvenida Revolución and he's coolAvenida Revolución and he's coolwhen he arrived in Baja Californiawhen he arrived in Baja Californiawhen he arrived in Baja CaliforniaTijuana because he fell in love with whatTijuana because he fell in love with whatTijuana because he fell in love with whatTijuana was. It has hit it very well and it has aTijuana was. It has hit it very well and it has aTijuana was. It has hit it very well and it has avery good proposal, the place is allvery good proposal, the place is allvery good proposal, the place is allright, it has very gooddrinksExactly Exactly well Ah, by thenExactly Exactly well Ah, by thenExactly Exactly well Ah, by thenwe already had some mezcalitoswe already had some mezcalitoswe already had some mezcalitosinside and we followed him and we arrived toinside and we followed him and we arrived toinside and we followed him and we arrived togreet our friends there.greet our friends there.greet our friends there.staircase there was a good partyback there and from there we jumped out forback there and from there we jumped out forback there and from there we jumped out forawalk Well now we are going to go towalk Well now we are going to go towalk Well now we are going to go toCaars restaurant, a classic here in theCaars restaurant, a classic here in theCaars restaurant, a classic here in thecity ofcity ofcity ofTijuanarun by my family and we took it 3run by my family and we took it 3run by my family and we took it 3years ago they opened it some Italians whenyears ago they opened it some Italians whenyears ago they opened it some Italians whenthe United States prison Well, because therethe United States prison Well, because therethe United States prison Well, because therewas no prison here thenwas no prison here thenwas no prison here thenthey received tourists here,they received tourists here,they received tourists here,Hollywood artists and everything and now with greatHollywood artists and everything and now with greatHollywood artists and everything and now with greatpride because my family took over thepride because my family took over thepride because my family took over therestaurant for a few years people come fromrestaurant for a few years people come fromrestaurant for a few years people come fromall over the world to eat theirall over the world to eat theirall over the world to eat theirCaesar salads hereCaesar salads hereCaesar salads hereWe're here We're here toWe're here We're here toWe're here We're here tofeed these people who are veryfeed these people who are veryfeed these people who are veryhungry and we had an incredible time Wehungry and we had an incredible time Wehungry and we had an incredible time Wemade them there somemade them there somemade them there sometoeateateatorigin Tijuana for that I bring twoorigin Tijuana for that I bring twoorigin Tijuana for that I bring twodifferent personalities, a bordererdifferent personalities, a bordererdifferent personalities, a bordererfrom the city of Tijuana and agabacho from the city of Tijuana History says that thisgabacho from the city of Tijuana History says that thisgabacho from the city of Tijuana History says that thisrestaurant gave work torestaurant gave work torestaurant gave work toLiv Santini as a cook. He was anLiv Santini as a cook. He was anLiv Santini as a cook. He was anItalian who came to the city ofItalian who came to the city ofItalian who came to the city ofTijuana. His mother made his salad inTijuana. His mother made his salad inTijuana. His mother made his salad inItaly where they were cheese and bread andItaly where they were cheese and bread andItaly where they were cheese and bread andolive oil and egg. Mad has toolive oil and egg. Mad has toolive oil and egg. Mad has toupload it to the top of the top.upload it to the top of the top.upload it to the top of the top.nice then César César cardini whonice then César César cardini whonice then César César cardini whowas the original owner of the restaurantwas the original owner of the restaurantwas the original owner of the restaurantwell he started making it on the table hewell he started making it on the table hewell he started making it on the table heput Caesar salad because theput Caesar salad because theput Caesar salad because therestaurant was called César and well thatrestaurant was called César and well thatrestaurant was called César and well that's the story more or less no uh let's's the story more or less no uh let's's the story more or less no uh let'sdo the classic here about cers that aredo the classic here about cers that aredo the classic here about cers that aremarrows because right nowmarrows because right nowmarrows because right noweveryone the breed is already very pooreveryone the breed is already very pooreveryone the breed is already very poorso a little fat is not going to beso a little fat is not going to beso a little fat is not going to bebad for them it is roasted And thenbad for them it is roasted And thenbad for them it is roasted And thenthe steam is heated we put ithere How should you eat a top of thehere How should you eat a top of thehere How should you eat a top of thewhole chear the ritual the ritual the ritualwhole chear the ritual the ritual the ritualwhole chear the ritual the ritual the ritualyeah The sauce from the same marrow theyeah The sauce from the same marrow theyeah The sauce from the same marrow thegravyyeah the cess is based on cooking ofyeah the cess is based on cooking ofyeah the cess is based on cooking ofdishes that have made the city ofdishes that have made the city ofdishes that have made the city ofTijuana It is not modern cuisine it is aTijuana It is not modern cuisine it is aTijuana It is not modern cuisine it is acuisine like from yesteryear that you come andcuisine like from yesteryear that you come andcuisine like from yesteryear that you come andtry and be transported to the 50 attry and be transported to the 50 attry and be transported to the 50 at40 at 60 that's what Cesar is that40 at 60 that's what Cesar is that40 at 60 that's what Cesar is that's a classic of classics see what's a classic of classics see what's a classic of classics see whatperfection Wellington Rosita insideperfection Wellington Rosita insideperfection Wellington Rosita insideperfect dessert and have some mushroomsperfect dessert and have some mushroomsperfect dessert and have some mushroomsand a little bit of portovelo chitaque this oneand a little bit of portovelo chitaque this oneand a little bit of portovelo chitaque this oneis eaten with your hands Eh that's howis eaten with your hands Eh that's howis eaten with your hands Eh that's howwe were bitten here in Tijuana enjoying thewe were bitten here in Tijuana enjoying thewe were bitten here in Tijuana enjoying thecity we ended up going tocity we ended up going tocity we ended up going toclassic bars and well I think we had aclassic bars and well I think we had aclassic bars and well I think we had agood timegood timegood timeTijuanaTijuanaTijuanacheersOh\n"